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Recipes: 344 results
Crème brulée
Crème brulée
(Found inTextsStages)
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Frozen Nougat
Frozen Nougat
(Found inTexts)
Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
252K4.5 1 hour 28 min. February 21th 2011
Financiers
Financiers
(Found inTexts)
This delicious little cake gets its name from its shape, in the form of a gold ingot.
312K 24.6 20 min. April 14th 2020
Macarons (the original French macaroons)
Macarons (the original French macaroons)
(Found inTextsStagesIngredientsComments)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.5M 714.6 2 hours 38 min. October 3rd 2019
Meringues
Meringues
(Found inTextsStagesIngredients)
A very simple recipe but which always impresses.
365K4.5 4 hours 17 min. June 10th 2019
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
(Found inTexts)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
369K 24.3 44 min. January 17th 2018
Chocolate mousse
Chocolate mousse
(Found inTextsStagesIngredients)
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
449K3.7 40 min. February 21th 2011
Marzipan (almond paste)
Marzipan (almond paste)
(Found inTextsStagesIngredientsComments)
Very easy to do if you have a food processor which can slice or grate a lot of things.
598K 34.5 11 min. December 19th 2021
Blackcurrant liqueur
Blackcurrant liqueur
(Found inTextsStages)
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
795K 44.7 51 min. August 3rd 2013
Sausage mushroom and cheese crumble
Sausage mushroom and cheese crumble
(Found inTextsStagesIngredients)
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.
223K 24.6 3 hours April 6th 2017
Parcels of fish fillet in spinach
Parcels of fish fillet in spinach
(Found inTexts)
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...
218K5 2 hours 23 min. March 18th 2013
Cocotte eggs with Comté
Cocotte eggs with Comté
(Found inTextsStages)
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
323K4.3 1 hour February 21th 2011
How to cook hard-boiled eggs properly
How to cook hard-boiled eggs properly
(Found inTextsStages)
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
1.3M 65 1 hour 28 min. November 4th 2013
Green parsley sauce
Green parsley sauce
(Found inTexts)
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
431K 44.3 23 min. February 21th 2011
Natural leaven
Natural leaven
(Found inTextsComments)
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.6M 284.2 7 days 15 min. April 3rd 2020
Sandwich bread
Sandwich bread
(Found inTexts)
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
313K3.9 3 hours 26 min. October 24th 2017
Surprise bread
Surprise bread
(Found inTexts)
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
643K 84.5 6 hours 24 min. December 27th 2020
Rosemary steamed fish
Rosemary steamed fish
(Found inTextsStagesIngredients)
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.
307K3.8 1 hour March 29th 2020
Scallops with crunchy vegetables and wine sabayon
Scallops with crunchy vegetables and wine sabayon
(Found inTextsStagesIngredients)
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
285K4 2 hours 56 min. June 11th 2011
Hamburgers
Hamburgers
(Found inTexts)
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
394K4.8 33 min. December 6th 2015
Pages: 14 results
Flours
Flours
At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...
698K 413.6 July 1st 2021
Films and papers in the kitchen
Films and papers in the kitchen
Various papers and plastic films used in cooking .
538K 93.5 July 1st 2021
Ice-cream and sorbets
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .
393K3.9 July 1st 2021
Making your own bread
Making your own bread
In praise of home-made bread, so much better.
551K 63.9 July 1st 2021
A bread oven
A bread oven
Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...
1.1M3.5 February 16th 2022
My best addresses...
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.
284K3.9 July 1st 2021
Herbs in the kitchen
Herbs in the kitchen
All the herbs used in cooking.
173K 13.7 July 1st 2021
The oven itself (hearth)
The oven itself (hearth)
Construction of a Fayol bread oven: the hearth.
119K3.5 July 1st 2021
Advice on heating oven
Advice on heating oven
Construction of a Fayol bread oven: advice on heating and preparing for baking bread.
165K3.7 July 1st 2021
A Mendeleiev periodic table in 3D
A Mendeleiev periodic table in 3D
Classification of the elements in practice: a three-dimensional Periodic Table .
172K 13.5 July 1st 2021
fresh coriander (cilantro)
fresh coriander (cilantro)
Herbs in the kitchen: coriander.
36K3.5 July 1st 2021
sage
sage
Herbs in the kitchen: sage.
36K3 July 1st 2021
Start off well to cook well
Start off well to cook well
How to get off to a good start in cooking; what equipment and basic ingredients you should always have to hand.
285K 13.5 July 4th 2021
Advices for writing your recipes
Advices for writing your recipes
On-line document for writing a personal recipe.
48K4.2 July 1st 2021
Blog articles: 29 results
Egg whites management
Egg whites management
Quite often, in cooking or pastry-making, we have recipes that use only egg yolks: gâteau breton (brittany butter cake), confectioner's custard, spaghetti carbonara, etc. And so, inevitably, we end up with unused egg whites that will have to be used elsewhere, in another recipe, and certainly...
3,6994.5 June 12th 2021
The power of sayings and beliefs in the kitchen
The power of sayings and beliefs in the kitchen
One day, in the comments on the recipe for beaten egg whites, a young woman asked if you could beat egg whites stiff while having a period, as a friend had told her it wasn't possible. Sometime later another person commented that for mayonnaise it had been (get this!) scientifically proven that a...
35K3.5 February 6th 2011
Devising a recipe
Devising a recipe
A question I'm often asked is: how do you come up with your recipes? How do you perfect them? This is something I've already mentioned on this page, but I'll take this opportunity to go into a bit more detail.
11K3.6 October 15th 2012
Markers in cooking
Markers in cooking
When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...
3,7215 July 3rd 2021
Different kinds of pastry and dough
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .
95K 13.7 November 6th 2012
The 3 kinds of meringue
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
39K3.9 June 14th 2013
How to zest a fruit?
How to zest a fruit?
You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish. There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” ...
35K3.5 November 5th 2013
Raising (or leavening) agents
Raising (or leavening) agents
When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven. In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to...
46K4.5 June 16th 2021
Foie gras without force-feeding: it <em>can</em> be done
Foie gras without force-feeding: it can be done
I adore foie gras... I willingly admit it, I adore foie gras: the texture, the taste, the festive aspect – I enjoy all of it. I really love eating it, preparing it and, most of all, sharing what I have made with my family over Christmas and New Year. ...but then I begin to have doubts Of...
38K3.4 December 15th 2014
5 really useful cooking tips
5 really useful cooking tips
Cooking is about recipes, of course, but it is also an impressive collection of small gestures, ways of doing things, knowing what to do and what not to do. All these little tips and tricks can be very important: they can affect the way a recipe turns out, simply because you did just the right...
16K4.5 March 29th 2016
Foie gras service
Foie gras service
For the upcoming christmas meals you too may be sacrificing to the tradition of foie gras? If so, I suggest you take a look at everything that revolves around serving foie gras: how to serve it, and what to eat and drink with it.
7,3714.5 December 23th 2017
Fats for cooking
Fats for cooking
If you need to fry or sear anything a frying pan or saucepan, the temperature is likely to be high. In particular, I have cooking red meat in mind. In this case, what should fat should we use? And at what temperature?
13K5 January 23th 2018
Egg yolks and caster sugar
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.
53K 24.3 February 15th 2018
85 grams of eggs?
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...
33K4.5 November 26th 2018
Stand mixer tools
Stand mixer tools
Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves. All these machines come supplied with 3 different tools. Let’s take a look at their names and...
23K3.6 November 2nd 2019
The skin of the almonds
The skin of the almonds
If you like almonds, in their dried fruit version, you must use them quite often in cooking or baking, whether powdered or whole. It is not obvious, but in fact there is 2 kinds of almonds in the market, wholesale with or without the skin. .
9,6543.7 February 8th 2020
The magic of local wines
The magic of local wines
It's never easy to find the right wine to serve with the dish you've just cooked for your guests, because we're not all amateur sommeliers, and then there are so many possible choices in wines that "the perfect match" seems like a distant utopia, almost impossible to obtain. Add to that a lot of...
4,9343.7 April 7th 2020
The perfect boiled egg
The perfect boiled egg
Making boiled eggs is always a delight and it pleases the young and old alike. This little transgenerational side puts them on the list of "things to do on Sunday evening when you don't know what to do" in many families (including mine)... That said, it's not that simple, you have to pay...
7,5734.4 January 30th 2021
The infinite variety of salads
The infinite variety of salads
Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...
3,1193 March 13th 2021
The 3 secrets of successful mousses
The 3 secrets of successful mousses
When you make a traditional mousse, that is to say without using a siphon, whatever the recipe, it's always the same principle: on one side you have a dense mixture, very tasty, and on the other side egg whites beaten until stiff. All the difficulty of the success of a mousse, it will be to mix the...
3,2623.8 April 3rd 2021
Lexicon: 5 results
Base
Base
(Found inTexts)
Concentrated stock of various meats, vegetables and spices usually used as a base for sauces. There are several kinds of "fond" (white=poultry, brown=beef and veal fond).
325K
Add liquid
Add liquid
(Found inTexts)
Adding a liquid.
325K
Finish sauce (with butter)
Finish sauce (with butter)
(Found inTexts)
Adding cold butter to a hot liquid a little at a time, while beating with a whip to make a smooth sauce.
325K
Scraps (inedible parts)
Scraps (inedible parts)
(Found inTexts)
Scraps, inedible parts. Applies to vegetables, fruit (skins, core, ...), meat (bones, veins, skin, ...) and fish (heads, skin, bones...).
325K
Chablonnage (sealing pastry with chocolate)
Chablonnage (sealing pastry with chocolate)
(Found inTexts)
Chablonnage is a French pâtisserie term which means sealing the inside of a pastry tart case with a thin coating of melted white or dark chocolate, normally applied with a brush. After cooling, the chocolate hardens to form a fine, moisture-proof layer. The chocolate prevents the tart filling...
325K 2


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