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    Recipes : Bases

Conticini’s Lemon Vanilla Shortcrust Pastry Dough [BASE] Posted on: Thursday June 20, 2019  

Conticini’s Lemon Vanilla Shortcrust Pastry Dough

Course: Base, Pie Dough, Sweet Pie Dough, Shorcrust Pastry Sablée And Sucrée

Difficulty: Easy

Chef: Philippe Conticini

Book: Sensations

Languages:  English  |   Français

Paul Bocuse’ Sauce Bordelaise [BASE] Posted on: Thursday May 30, 2019  

Paul Bocuse’ Sauce Bordelaise

Course: Base, Savory Base, Sauce

Difficulty: Easy

Chef: Paul Bocuse

Book: Paul Bocuse: The Complete Recipes

Languages:  English  |   Français


Frédéric Bau’s Pistachio Paste [BASE] Posted on: Tuesday August 28, 2018  

Frédéric Bau’s Pistachio Paste

Course: Base, Sweet Base, Pistachio Paste

Difficulty: Easy

Preparation Time: 10 Minutes

Chef: Frédéric Bau

Book: Encyclopedia Of Chocolate

Languages:  English  |   Français

Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor) [BASE] Posted on: Sunday December 10, 2017  

Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

Course: Base, Pie Dough, Savory Pie Dough, Shortcrust Pastry Dough

Difficulty: Easy

Chef: Jacques Pépin

Book: Jacques Pepin Celebrates

Languages:  English  |   Français


Pierre Hermé’s Vanilla Custard (Crème Anglaise) [BASE] Posted on: Tuesday August 22, 2017  

A perfect accompaniment to virtually any dessert, a recipe of... the perfect French Pastry master Pierre Hermé !

Course: Base, Sweet Base, Cream And Custard, Custard, Sweet Sauce

Difficulty: Easy

Preparation Time: 30 Minutes

Chef: Pierre Hermé

Book: Secrets Gourmands

Languages:  English  |   Français

Christophe Felder’s Mascarpone Cream [BASE] Posted on: Wednesday April 11, 2018  

Christophe Felder’s Mascarpone Cream

Course: Base, Sweet Base, Cream And Custard, Thick Cream, Mascarpone Cream

Difficulty: Intermediate

Servings: 5

Preparation Time: 20 Minutes

Chef: Christophe Felder

Book: Pâtisserie ! (French)

Languages:  English  |   Français


Julia Child’s Brown Sauce [BASE] Posted on: Monday July 31, 2017  

A beautiful sauce that Julia claimed was one of the best savory sauces

Course: Base, Savory Base, Sauce, Brown Sauce

Difficulty: Easy

Preparation Time: 30 Minutes

Cooking Time: 2 H

Chef: Julia Child

Book: Mastering The Art Of French Cooking, Vol.1

Languages:  English  |   Français

Michalak’s easy Mascarpone Cream [BASE] Posted on: Saturday December 3, 2016  

A delicious mascarpone cream that is so easy !

Course: Base, Sweet Base, Cream And Custard, Thick Cream, Mascarpone Cream

Difficulty: Easy

Preparation Time: 5 Minutes

Chef: Christophe Michalak

Languages:  English  |   Français


Lenôtre’s Chocolate Mousse with the Pâte à bombe technique Posted on: Saturday September 24, 2016  

A magic recipe of Lenôtre for Chocolate Mousse lovers, this one makes mousses light and frothy but also solid so they can hold a long time at room temperature as well as in layer cakes

Course: Dessert, Mousse, Cake Mousse, Chocolate Mousse

Difficulty: Experienced

Chef: Lenôtre

Book: Ecole Lenôtre : Pastrymaking (French/english)

Languages:  English  |   Français

Ladyfingers dough recipe [BASE] Posted on: Tuesday June 14, 2016  

The Ladyfinger biscuit is used in many pastries and cakes

Course: Base, Cake For Layer Cakes

Difficulty: Intermediate

Languages:  English  |   Français


Opalines Recipe (Cake decoration) [BASE] Posted on: Wednesday May 18, 2016  

Opalines are transparent sugar tuiles that are used in cake decorations, but also for plated desserts and sugar showpieces

Course: Base, Dessert Decoration

Difficulty: Easy

Preparation Time: 5 Minutes

Cooking Time: 11 Minutes

Languages:  English  |   Français

Easy Mexican Salsa Verde [BASE] Posted on: Friday May 6, 2016  

An easy and delicious homemade Salsa Verde for tacos and Mexican dishes

Course: Base, Savory Base, Sauce, Mexican Sauce

Difficulty: Easy

Yield: 1 bol

Servings: 8

Preparation Time: 5 Minutes

Languages:  English  |   Français


Michalak’s Italian Gianduja paste [BASE] Posted on: Tuesday April 5, 2016  

Delicious chocolate and hazelnuts spread invented in Italy

Course: Base, Sweet Base, Gianduja

Difficulty: Easy

Yield: 600 grams

Preparation Time: 20 Minutes

Chef: Christophe Michalak

Languages:  English  |   Français

The Genoa bread [BASE] Posted on: Tuesday November 29, 2016  

The Genoa bread ('Pain de Gênes') is a cake made from almond paste, eggs and melted butter, but only a minimal amount of flour.

Course: Base, Sweet Base, Cake For Layer Cakes, Genoa Bread

Difficulty: Intermediate

Languages:  English  |   Français


Pierre Hermé’s Pistachio Paste [BASE] Posted on: Monday September 12, 2016  

PIstachio pastes can be expensive and not too good, so why not make your own ?

Course: Base, Pistachio Paste

Difficulty: Easy

Yield: 450 grams

Preparation Time: 20 Minutes

Chef: Pierre Hermé

Book: Plaisirs Sucrés

Languages:  English  |   Français

Alex Stupak’s Mexican Corn Tortilla [BASE] Posted on: Wednesday January 21, 2015  

The corn tortilla by the chef Alex Stupak

Course: Base, Tortilla

Difficulty: Easy

Yield: 10 Tortillas

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes

Chef: Alex Stupak

Book: Tacos: Recipes And Provocations

Languages:  English  |   Français


Alex Stupak’s Mexican Flour Tortilla [BASE] Posted on: Tuesday January 20, 2015  

The flour tortilla by the chef Alex Stupak

Course: Base, Tortilla

Difficulty: Easy

Yield: 13 Tortillas of 6 inches

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Chef: Alex Stupak

Book: Tacos: Recipes And Provocations

Languages:  English  |   Français

The Sweetened Short Pastry Recipe (French Sweet Dough) [BASE] Posted on: Wednesday June 5, 2019  

The Sweetened Short Pastry Recipe (French Sweet Dough)

Course: Base, Shorcrust Pastry Sablée And Sucrée, Pie Dough, Sweet Pie Dough, Shorcrust Pastry Sablée And Sucrée

Difficulty: Easy

Yield: Un fond pour une tarte

Preparation Time: 15 Minutes

Languages:  English  |   Français


Pastry Dough : The Sablée Dough for Tarts (French Recipe) [BASE] Posted on: Saturday April 16, 2016  

A classic French dough that is just perfect for tarts

Course: Base, Shorcrust Pastry Sablée And Sucrée, Pie Dough, Sweet Pie Dough, Shorcrust Pastry Sablée And Sucrée

Difficulty: Easy

Yield: A dough for one tart

Preparation Time: 15 Minutes

Languages:  English  |   Français

Julia Child’s Pastry Dough (shortcrust pastry) (method #1 : by hand) [BASE] Posted on: Wednesday August 24, 2016  

An essential pastry in French Cuisine, often used for the base of tarts and quiches

Course: Base, Pie Dough, Savory Pie Dough, Shortcrust Pastry Dough

Difficulty: Easy

Yield: 2 tarts or quiches of 10" in diameter

Preparation Time: 15 Minutes

Chef: Julia Child

Book: Mastering The Art Of French Cooking, Vol.1

Languages:  English  |   Français


Pierre Hermé’s French Buttercream [BASE] Posted on: Wednesday September 14, 2016  

A delightful and creamy buttercream, white in color and really delicious, a recipe of French pastry master Pierre Hermé

Course: Base, Sweet Base, Cream And Custard, Buttercream, Custard

Difficulty: Intermediate

Yield: 880 grams (when using all the meringue)

Preparation Time: 30 Minutes

Chef: Pierre Hermé

Book: Best Of Pierre Hermé

Languages:  English  |   Français

Choux Pastry Dough Recipe [BASE] Posted on: Sunday May 22, 2016  

The Choux pastry, or 'pâte à choux', is a dough used in a lot of French pastries

Course: Base, Sweet Base, Choux Dough

Difficulty: Intermediate

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Languages:  English  |   Français