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    Recipes : Sweet Bases

How to make Candied Fruits (Lemons, Oranges, Grapefruits, Cherries, Tomatoes, Ginger) Posted on: Tuesday January 18, 2022  

Candying fruit is the process of infusing fruits in a sugar syrup. This preserves them and is used in recipes and as decoration in pastries

Course: Base, Sweet Base

Difficulty: Experienced

Ingredients : Pineapple, Cherry, Lemon, Lime, Ginger, Cantaloupe, Oranges, Grapefruit,

Languages:  English  |   Français

Pierre Hermé’s Sweet Pie Crust (‘pâte à foncer’) Posted on: Monday January 3, 2022  

A pie crust that is tasty and elastic, perfect to bake humid batters

Course: Base, Sweet Base, Pie Dough, Sweet Pie Dough

Difficulty: Easy

Chef: Pierre Hermé

Book: Le Larousse Des Desserts

Ingredients : Egg yolks,

Languages:  English  |   Français


Sesame Nougatine (French Brittle) Posted on: Wednesday December 29, 2021  

An easy and professional grade Nougatine to finish your desserts with a nice and customized visual

Course: Base, Sweet Base, Dessert Decoration, My Dessert Of Le Meilleur Pâtissier Show, Nougatine (French Brittle)

Difficulty: Easy

Ingredients : Glucose, Sesame seeds, Pectin NH, Pine nuts,

Staples : Emissions Films, Le Meilleur Pâtissier, Lmp 9

Languages:  English  |   Français

Stéphane Glacier’s homemade Vanilla Sugar Posted on: Thursday August 19, 2021  

Stéphane Glacier’s homemade Vanilla Sugar

Course: Base, Sweet Base

Difficulty: Easy

Chef: Stéphane Glacier

Languages:  English  |   Français


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)

Ingredients : White chocolate, Glucose, Sweetened condensed milk, Pistachio paste,

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

Ingredients : White chocolate, Whipping cream, Glucose, Inverted sugar,

Languages:  English  |   Français


Lenotre’s French Meringue Posted on: Monday December 13, 2021  

Lenotre's best technique for French Meringue, delicious and perfectly shiny !

Course: Base, Sweet Base, Meringue, French Meringue

Difficulty: Easy

Chef: Lenôtre

Book: Ecole Lenôtre : Pastrymaking (French/english)

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

Ingredients : Pistachios,

Languages:  English  |   Français


Homemade Snow Sugar (Non Melting Powder) Posted on: Tuesday August 24, 2021  

Snow sugar is a melt proof sugar that is particularly effective for use on moist baked goods

Course: Base, Sweet Base

Difficulty: Easy

Chef: Christophe Michalak

Ingredients : Potato starch,

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

Ingredients : Whipping cream, Egg yolks, Vanilla,

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)

Ingredients : Mascarpone,

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

Ingredients : Whipping cream, Tonka bean, Mascarpone, Eggs, Vanilla,

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)

Ingredients : Chocolate, Whipping cream, Egg yolks, Eggs,

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, Sponge For Layer Cakes

Difficulty: Intermediate

Ingredients : Eggs,

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

Ingredients : Icing fondant, Glucose, Isomalt,

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

Ingredients : Milk chocolate, Hazelnuts,

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

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

Ingredients : Almond extract, Pistachios, Almond powder,

Languages:  English  |   Français


Macaron Shells, French Method [BASE] Posted on: Tuesday September 7, 2021  

Macaron Shells, French Method

Course: Base, Macarons Shell

Difficulty: Intermediate

Yield: 48 coques de 5 cm de diamètre

Preparation Time: 30 Minutes

Cooking Time: 13 Minutes

Ingredients : Egg Whites, Cream of Tartar, Almond powder,

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

Ingredients : Italian meringue, Eggs,

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

Ingredients : Eggs,

Languages:  English  |   Français