×
Homepage (English)Accueil (Français)
Recipes        All the recipes        All Brunch        All First courses        All Main Dishes        All Desserts        All Hors d’Œuvres
Bases        All the base recipes        Savory Bases        Sweet Bases
Recipes by ingredient
The Blog
Register to get notified for every new recipe:
 

    Recipes : Sweet Bases

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

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