Stéphane Tréand’s Olive Oil Ice Cream Posted on: Wednesday June 12, 2019  

Stéphane Tréand’s Olive Oil Ice Cream

Course: Dessert, Ice Cream And Sorbet

Difficulty: Intermediate

Chef: Stéphane Tréand

Ingredients : Glucose powder, Olive oil, Egg yolks, Milk powder, Ice cream stabilizer,

Staples : Provence

Languages:  English  |   Français

Stéphane Tréand’s Genoa Sponge [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, Sponge For Layer Cakes, Genoa Bread

Difficulty: Intermediate

Chef: Stéphane Tréand

Ingredients : Eggs, Oranges, Almond paste,

Languages:  English  |   Français

The Fabulous Baked Alaska with Grand Marnier Posted on: Thursday December 17, 2015  

The ultimate cake for Ice Cream lovers, with Grand Marnier and Almond flavors.... a real treat

Course: Frozen Dessert, Dessert

Difficulty: Experienced

Servings: 10

Preparation Time: 1 H

Cooking Time: 20 Minutes

Chef: Stéphane Tréand

Ingredients : Egg Whites, Ice cream, Grand marnier ice cream, Grand marnier, Italian meringue, Oranges, Genoa bread, Almond paste,

Languages:  English  |   Français

Stéphane Tréand’s Grand Marnier Ice Cream Posted on: Saturday December 12, 2015  

A Delicious Summer Dessert!

Course: Dessert, Ice Cream And Sorbet

Difficulty: Easy

Servings: 8

Preparation Time: 30 Minutes

Cooking Time: 5 Minutes

Chef: Stéphane Tréand

Ingredients : Whipping cream, Grand marnier, Egg yolks, Candied orange, Ice cream stabilizer, Inverted sugar, Orange zests,

Languages:  English  |   Français

The Creamed Sweetened Short Pastry (‘sucrée’) Posted on: Wednesday June 5, 2019  

The Creamed Sweetened Short Pastry (‘sucrée’)

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

Chef: Stéphane Tréand

Ingredients : Egg yolks, Eggs, Almond powder,

Languages:  English  |   Français

The Crumbled Sweetened Short Pastry (‘sablée’) 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

Chef: Stéphane Tréand

Ingredients : Egg yolks, Eggs, Almond powder,

Languages:  English  |   Français