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Pierre Hermé’s Peach Apricot Saffron Macarons Posted on: Thursday September 17, 2020  

Delicate macarons, by the French Pastry Chef Pierre Hermé, with Peach and Apricot, spiced with Saffron, a unique and delicious taste

Course: Dessert, Macaron

Difficulty: Intermediate

Chef: Pierre Hermé

Book: Le Larousse Des Desserts

Languages:  English  |   Français

The Apricot Mousse Cakes Posted on: Thursday September 10, 2020  

The Apricot Mousse Cake, a real bliss with a lime sponge, an intense almond mousse and a delicate Apricot taste !

Course: Plated Dessert, Dessert, Layer Cake

Difficulty: Experienced

Languages:  English  |   Français


Julia’s Child 3 Chocolates Queen of Sheba (reine de saba) Posted on: Wednesday October 2, 2019  

Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)

Course: Dessert, Cake, Chocolate Cake

Difficulty: Experienced

Chef: Julia Child

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

Languages:  English  |   Français

Philippe Urraca’s French Brioche Posted on: Friday August 30, 2019  

A delicious French Brioche recipe from the pastry master Philippe Urraca

Course: Brioche, Dessert, Brunch

Difficulty: Intermediate

Yield: Une brioche de 30 cm

Servings: 8

Preparation Time: 4 H

Cooking Time: 30 Minutes

Chef: Philippe Urraca

Book: Patisserie: French Pastry Master Class

Staples : Marie-Antoinette

Languages:  English  |   Français


Lenôtre’s Pistachio Raspberry Cakes Posted on: Monday July 29, 2019  

Delicious Lenôtre’s Pistachio and Raspberry Cakes

Course: Dessert, Cookies

Difficulty: Intermediate

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 20 Minutes

Chef: Lenôtre

Book: Petit Pastries For Tea Time

Staples : Pays Basque, Saint-Jean De Luz

Languages:  English  |   Français

Nantua’s Tart (Rhubarb Raspberry) Posted on: Saturday July 20, 2019  

A delicious and elegant tart, Rhubarb and Raspberry

Course: Dessert, Tart

Difficulty: Experienced

Staples : Bugey, Clara, France, Nantua

Languages:  English  |   Français


Pierre Hermé’s Pistachio Ice Cream Posted on: Thursday July 4, 2019  

Pierre Hermé’s Pistachio Ice Cream

Course: Dessert, Ice Cream And Sorbet

Difficulty: Intermediate

Chef: Pierre Hermé

Book: Secrets Gourmands

Staples : Bassin D'arcachon, France, Ouest-Sud

Languages:  English  |   Français

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) Posted on: Wednesday June 26, 2019  

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

Course: First Course, Soup

Difficulty: Intermediate

Chef: Thomas Keller

Book: Ad Hoc At Home

Staples : Louis Xiv

Languages:  English  |   Français


Philippe Conticini’s Rhubarb Tart Posted on: Thursday June 20, 2019  

A delicious Rhubarb Tart by French Pastry Chef Philippe Conticini

Course: Dessert, Tart

Difficulty: Experienced

Chef: Philippe Conticini

Book: Sensations

Languages:  English  |   Français

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

Staples : Provence

Languages:  English  |   Français


Claire Heitzler’s Rhubarb Strawberry Tart Posted on: Wednesday June 5, 2019  

Claire Heitzler’s Rhubarb Strawberry Tart

Course: Dessert, Tart

Difficulty: Intermediate

Chef: Claire Heitzler

Book: Best Of Claire Heiztler

Languages:  English  |   Français

Paul Bocuse’s Boeuf Bourguignon Posted on: Friday May 31, 2019  

Paul Bocuse’s Boeuf Bourguignon

Course: Main Dish, Meat Stew, Meat

Difficulty: Intermediate

Servings: 8

Preparation Time: 30 Minutes

Cooking Time: 3 H

Chef: Paul Bocuse

Book: Paul Bocuse: The Complete Recipes

Languages:  English  |   Français


The Coca-Cola Ice Cream (only for my sister) Posted on: Friday May 31, 2019  

A delicious and refreshing Ice Cream

Course: Dessert, Ice Cream And Sorbet

Difficulty: Easy

Staples : Bugey, Patricia

Languages:  English  |   Français

Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots Posted on: Thursday May 30, 2019  

Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

Course: Main Dish, Meat

Difficulty: Intermediate

Chef: Paul Bocuse

Languages:  English  |   Français


The Easy 10 Minute Classic Tiramisu Recipe Posted on: Friday March 29, 2019  

The Easy 10 Minute Classic Tiramisu Recipe

Course: Plated Dessert, Dessert, Layer Cake, Tiramisu

Difficulty: Easy

Yield: 7 assiettes de 11 cm x 8 cm

Servings: 7

Preparation Time: 30 Minutes

Languages:  English  |   Français

Thomas Keller’s Dog Treats Posted on: Thursday January 10, 2019  

Wonderful treats for your dog, a recipe from top chef Thomas Keller, 3 stars Michelin, just because your dog deserves the best...

Course: Main Dish

Difficulty: Easy

Chef: Thomas Keller

Book: Bouchon Bakery

Staples : Rubi

Languages:  English  |   Français


Lenôtre’s Raisins Grand Marnier Bread Posted on: Sunday October 21, 2018  

A tasteful bread for brunches and snacks, with grand marnier and raisins, a recipe of French master Lenôtre

Course: Pound Cake, Dessert, Brunch

Difficulty: Easy

Yield: A 10.23" x 3.54" bread

Servings: 14

Preparation Time: 20 Minutes

Cooking Time: 1 H 10 Min

Chef: Lenôtre

Book: Les Douceurs De L’enfance

Languages:  English  |   Français

Thomas Keller’s Chocolate Bouchons (French brownie cakes) Posted on: Friday September 21, 2018  

Delicious chocolate brownie-like small cakes, a recipe from Californian star Thomas Keller

Course: Dessert, Cookies

Difficulty: Easy

Yield: 20 bouchons cakes

Servings: 20 bouchons de 5 cm

Chef: Thomas Keller

Book: Bouchon Bakery

Staples : Clara

Languages:  English  |   Français


Paul Bocuse’s Quiche Lorraine (the chef of the century) Posted on: Saturday July 28, 2018  

A recipe from the acclaimed chef of the century, a quiche lorraine is a French classic

Course: Main Dish, Quiche

Difficulty: Easy

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 20 Minutes

Chef: Paul Bocuse

Book: Paul Bocuse: The Complete Recipes

Languages:  English  |   Français

Christophe Felder’s Strawberry Tiramisu Posted on: Thursday April 12, 2018  

A refreshing and delicious tiramisu with strawberries

Course: Dessert, Layer Cake, Tiramisu

Difficulty: Intermediate

Yield: 4 verrines de 9 cm de diamètre

Servings: 4

Preparation Time: 1 H

Chef: Christophe Felder

Book: Pâtisserie ! (French)

Languages:  English  |   Français


Thomas Keller’s Financiers (French Almond Cookies) Posted on: Saturday April 7, 2018  

Irresistible French Almond cookies, taught by Californian star Thomas Keller

Course: Dessert, Financier, Cookies

Difficulty: Easy

Yield: 10 Financiers, 4" by 2"

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes

Chef: Thomas Keller

Book: Bouchon Bakery

Languages:  English  |   Français

Cyril Hitz’s French Fougasse Bread Posted on: Saturday March 31, 2018  

Chef Hitz reveals how to make this delicious Provence Bread, a treat to the eyes and palate !

Course: Bread, Main Dish

Difficulty: Easy

Yield: 2 Fougasses

Preparation Time: 30 Minutes

Cooking Time: 15 Minutes

Chef: Cyril Hitz

Languages:  English  |   Français


Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey Posted on: Monday March 26, 2018  

A beautiful and delicious mediterranean dish

Course: Barbecue, Main Dish, Meat

Difficulty: Easy

Servings: 4

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Chef: Yotam Ottolenghi

Book: The Cookbook

Languages:  English  |   Français

Pierre Hermé’s Vanilla Crème Brûlée Posted on: Friday November 17, 2017  

Don't look further : The best Crème Brûlée recipe is here ! Master Pierre Hermé reveals here the best method to master a delicious and classical dessert

Course: Crème Brulée, Plated Dessert, Dessert

Difficulty: Intermediate

Preparation Time: 20 Minutes

Cooking Time: 30 Minutes

Chef: Pierre Hermé

Book: Plaisirs Sucrés

Languages:  English  |   Français


Alice Waters’ Buttermilk Waffles Posted on: Monday September 25, 2017  

Delicious buttermilk waffles, a recipe from restaurant genius Alice Waters, founder of Chez Panisse

Course: Crepe And Waffle, Dessert, Waffle, Brunch

Difficulty: Easy

Yield: 9/10 gaufres

Preparation Time: 15 Minutes

Book: Chez Panisse Fruit

Languages:  English  |   Français

Pierre Hermé’s Chocolate Sorbet Posted on: Thursday August 17, 2017  

A delicious treat, the Chocolate Sorbet has no eggs and no cream like an ice cream does, yet it is delicious and really intense for Chocolate lovers

Course: Dessert, Ice Cream And Sorbet

Difficulty: Easy

Servings: 5

Preparation Time: 50 Minutes

Chef: Pierre Hermé

Book: Desserts By Pierre Herme

Languages:  English  |   Français


Easy and Delicious French Crêpes Recipe Posted on: Tuesday August 15, 2017  

A perfect crêpes recipe that is easy and delicious, from the French star of culinary TV channels Norbert

Course: Crêpe, Crepe And Waffle, Dessert

Difficulty: Easy

Yield: 14 crêpes de 18 cm de diamètre

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Chef: Norbert Tarayre

Languages:  English  |   Français

Pierre Hermé’s Flourless Chocolate Cake Posted on: Sunday August 13, 2017  

An excellent flourless chocolate cake from my master Pierre Hermé

Course:

Difficulty:

Yield: A 9-inch diameter Cake

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 40 Minutes

Languages:  English  |   Français


Qin’s Chinese Chicken Barbecue Posted on: Wednesday August 9, 2017  

Qin’s Chinese Chicken Barbecue

Course: Barbecue, Main Dish, Meat

Difficulty: Easy

Servings: 5

Preparation Time: 20 Minutes

Cooking Time: 10 Minutes

Chef: Qin

Languages:  English  |   Français

Julia Child’s Sautéed Mushrooms in Madeira Sauce Posted on: Wednesday August 2, 2017  

Julia shows us an appetizing way of using mushrooms in a brown Madeira sauce, a traditional French recipe that is one of my favorites

Course: Main Dish

Difficulty: Easy

Servings: 3

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Chef: Julia Child

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

Languages:  English  |   Français


Conticini’s Chocolate Pound Cake Posted on: Monday June 26, 2017  

A delicious chocolate bread, perfected by the famous French chef Conticini

Course: Pound Cake, Dessert

Difficulty: Easy

Yield: A 11 inches long cake

Servings: 10

Preparation Time: 30 Minutes

Cooking Time: 40 Minutes

Chef: Philippe Conticini

Staples : Pays De Gex

Languages:  English  |   Français

Julia Child’s French Escargots Posted on: Sunday March 12, 2017  

A french tradition, the Escargots by Julia Child

Course: First Course

Difficulty: Easy

Yield: 12 Escargots

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 10 Minutes

Chef: Julia Child

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

Languages:  English  |   Français


Pierre Hermé’s Pistachio Crème Brûlée Posted on: Sunday January 29, 2017  

A great recipe from Pastry Master Pierre Hermé, for a creamy custard based Creme brulée and Pistachio lovers

Course: Crème Brulée, Dessert

Difficulty: Easy

Yield: 6 ramekins

Servings: 6

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Chef: Pierre Hermé

Book: Plaisirs Sucrés

Languages:  English  |   Français

Jacquy Pfeiffer’s French Gingerbread Posted on: Monday December 26, 2016  

A recipe that totally converted me... for I never liked gingerbread until I tasted this one...

Course: Pound Cake, Dessert, Brunch

Difficulty: Easy

Yield: Un cake de 10cm x 25cm

Servings: 10

Preparation Time: 30 Minutes

Cooking Time: 50 Minutes

Chef: Jacquy Pfeiffer

Book: The Art Of French Pastry

Languages:  English  |   Français


Jacquy Pfeiffer’s Christmas Sablés Cookies Posted on: Wednesday December 14, 2016  

Delicious French cookies from the James Beard award winner Jacquy Pfeiffer

Course: Cookie, Dessert, Cookies, Sablé Cookie

Difficulty: Easy

Yield: 40 sablés

Preparation Time: 20 Minutes

Cooking Time: 25 Minutes

Chef: Jacquy Pfeiffer

Book: The Art Of French Pastry

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


Poke Bowl, Honolulu style Posted on: Friday September 9, 2016  

A poke bowl that I learned in Honolulu, very simple and sooooo delicious

Course: Main Dish, Fish

Difficulty: Easy

Yield: 2 Bols

Servings: 2

Preparation Time: 20 Minutes

Staples : Hawaii

Languages:  English  |   Français

Julia Child’s Leek Quiche (“flamiche”) Posted on: Wednesday September 7, 2016  

Julia Child loved quiches, and gives us this perfect recipe for a simple and delightful quiche

Course: Main Dish, Quiche, Vegetarian Dish

Difficulty: Easy

Yield: Une quiche de 23 centimètres

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 40 Minutes

Chef: Julia Child

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

Languages:  English  |   Français


Rabbit Stew, a French delicacy Posted on: Monday August 15, 2016  

The rabbit stew, a French delicacy recipe that Madame d'Aubery taught me

Course: Main Dish, Meat Stew, Meat

Difficulty: Intermediate

Yield: 3 to 4

Preparation Time: 30 Minutes

Cooking Time: 2 H

Chef: Madame D'aubéry

Languages:  English  |   Français

Jamie Oliver’s Indian Butter Chicken Posted on: Wednesday July 6, 2016  

Bring home a taste of India with this delicious and creamy delicious Indian recipe

Course: Main Dish, Meat

Difficulty: Intermediate

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 25 Minutes

Chef: Jamie Oliver

Staples : Rubi

Languages:  English  |   Français


Barbecue Pork Ribs, Highland Park style Posted on: Monday June 20, 2016  

A delicious recipe for BBQ Pork ribs, from a great restaurant in Highland Park, California

Course: Barbecue, Main Dish, Meat

Difficulty: Easy

Yield: 2 Kg de Travers de Porc (Ribs)

Servings: 8

Preparation Time: 30 Minutes

Cooking Time: 2 H

Staples : Highland Park, Route 66

Languages:  English  |   Français

French Mango Coconut Charlotte Posted on: Sunday June 19, 2016  

A classic French layer cake called Charlotte, with an exotic twist, with Mango fruit and Coconut mousse

Course: Dessert, Layer Cake

Difficulty: Experienced

Servings: 10

Preparation Time: 3 H

Cooking Time: 15 Minutes

Languages:  English  |   Français


Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter Posted on: Monday June 13, 2016  

Comforting pancakes, fluffy and delicious, for a perfect Mediterranean brunch, from one of my favorite chefs, Yotam Ottolenghi

Course: Pancake, Brunch, Vegetarian Dish

Difficulty: Easy

Servings: 4

Preparation Time: 20 Minutes

Cooking Time: 2 Minutes

Chef: Yotam Ottolenghi

Book: Plenty

Languages:  English  |   Français

The Bilbao Brunch Posted on: Monday May 16, 2016  

A delicious brunch as served in Basque Country, Spain

Course: Savory Brunch, Brunch, Piperade

Difficulty: Easy

Servings: 6

Preparation Time: 1 H

Cooking Time: 20 Minutes

Staples : Bilbao, Mon Père, Pays Basque

Languages:  English  |   Français


Easy Mexican Chicken Tacos Posted on: Sunday May 8, 2016  

An easy and delicious recipe of Chicken Tacos

Course: Main Dish, Taco, Meat

Difficulty: Easy

Yield: 10 tacos

Preparation Time: 10 Minutes

Cooking Time: 3 Minutes

Languages:  English  |   Français

Lyonnaise Sausage in Brioche (“Saucisson Brioché”) Posted on: Tuesday April 19, 2016  

A delicious and traditional dish from Lyon, a city some say is the food capital in France

Course: Main Dish

Difficulty: Intermediate

Preparation Time: 40 Minutes

Cooking Time: 30 Minutes

Chef: Madame D'aubéry

Staples : Lyon, Mont-Blanc

Languages:  English  |   Français


Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella) Posted on: Wednesday April 6, 2016  

A delicious spread from the great French pastry chef Christophe Adam

Course: Dessert

Difficulty: Easy

Yield: Un bocal

Preparation Time: 15 Minutes

Chef: Christophe Adam

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

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

Languages:  English  |   Français

French Fish Bouillabaisse (Stew) Posted on: Saturday July 4, 2015  

Bouillabaisse is a spicy Fish stew, originally from Provence. This recipe is an excellent French gourmet dish.

Course: Main Dish, Fish

Difficulty: Intermediate

Servings: 6

Preparation Time: 20 Minutes

Cooking Time: 40 Minutes

Chef: Rémy Demargues

Languages:  English  |   Français


French Madeleines Recipe Posted on: Sunday February 15, 2015  

Delicious French madeleines !! This recipe guarantees a perfect shaped madeleine, fluffy and authentic French !

Course: Madeleine, Cookies

Difficulty: Easy

Yield: 24 madeleines

Preparation Time: 40 Minutes

Cooking Time: 11 Minutes

Chef: Lenôtre

Book: Les Douceurs De L’enfance

Languages:  English  |   Français

Salmon Lobster Wellington Recipe Posted on: Tuesday January 27, 2015  

Impress guests with Salmon Lobster Wellington, this festive centrepiece is a better choice than the classic «beef wellington», ideal to celebrate a great diner with family or friends

Course: Main Dish, Fish

Difficulty: Intermediate

Preparation Time: 30 Minutes

Cooking Time: 30 Minutes

Languages:  English  |   Français


Asian Beef Tacos (“Tacos estilo Asiáticos”) Posted on: Wednesday January 21, 2015  

Take your tacos to the next level with Asian flavors. You will love this fusion taco ! When Asia meets Mexico....

Course: Main Dish, Taco, Meat

Difficulty: Intermediate

Yield: 8 tacos

Preparation Time: 30 Minutes

Cooking Time: 15 Minutes

Languages:  English  |   Français

French Saint-Michel Cookies Posted on: Saturday January 17, 2015  

Delicious French Butter Cookies originating in Normandy

Course: Cookie, Dessert, Cookies, Sablé Cookie

Difficulty: Easy

Yield: 26 shortbreads of 7 cm (3") in diameter

Preparation Time: 15 Minutes

Cooking Time: 16 Minutes

Staples : Bretagne, France, Ouest-Nord

Languages:  English  |   Français


Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Posted on: Thursday January 15, 2015  

Tarte flambée is a French Alsatian dish made of bread dough rolled out very thinly in the shape of a rectangle, covered with bacon, mushroom and creamy cheese sauce. It is one of the signature dishes of the Alsace region (North East of France)

Course: Main Dish

Difficulty: Intermediate

Yield: 2 Tarts

Preparation Time: 20 Minutes

Cooking Time: 14 Minutes

Chef: Jacquy Pfeiffer

Book: The Art Of French Pastry

Staples : Alsace, France, Strasbourg

Languages:  English  |   Français

Pierre Hermé’s Orange and Grand Marnier Crepes Posted on: Thursday January 15, 2015  

Crepes are delicious French style thin pancakes. This recipe is the closest to what you would taste in France.

Course: Crêpe, Crepe And Waffle, Dessert, Brunch

Difficulty: Easy

Yield: 13 crepes, 23 cm in diameter

Preparation Time: 15 Minutes

Chef: Pierre Hermé

Book: Desserts By Pierre Herme

Languages:  English  |   Français


The Canelé Recipe («Canelé de Bordeaux») Posted on: Saturday January 10, 2015  

Canelé are delicious French small pastry with a soft and tender custard center and a dark, thick caramelized crust, that taste Rum and Vanilla. You can't escape them in you visit France!

Course: Dessert, Cookies

Difficulty: Intermediate

Yield: 14 Canelés, 2 inches tall

Preparation Time: 20 Minutes

Cooking Time: 1 H

Staples : Bordeaux, France, Ouest-Sud

Languages:  English  |   Français

    Les Bases

M.O.F Luc Debove’s Pistachio Mirror Glaze [BASE] Posted on: Saturday January 4, 2020  

M.O.F Luc Debove’s Pistachio Mirror Glaze

Course: Base, Sweet Base, Glaze, Mirror Glaze

Difficulty: Intermediate

Preparation Time: 30 Minutes

Chef: Luc Debove

Book: Journal Du Pâtissier (French & English)

Languages:  English  |   Français

Bachour’s Whipped Ganache (White or Color) [BASE] Posted on: Thursday August 15, 2019  

Bachour’s Whipped Ganache (White or Color)

Course: Base, Sweet Base, Cream And Custard, Thick Cream, Whipped Ganache

Difficulty: Easy

Yield: 760 grammes

Preparation Time: 10 Minutes

Chef: Antonio Bachour

Languages:  English  |   Français


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

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


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


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

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

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

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, Cake For Layer Cakes, Genoa Bread

Difficulty: Intermediate

Chef: Stéphane Tréand

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

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


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

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


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

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

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


Michalak’s Gianduja (Italian hazelnut 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

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  

Alex Stupak's flour tortillas

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