Home
Recipes
The Blog
Recipes : Bases
Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)
Posted on: Friday September 17, 2021 Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)
Course: Base
Difficulty: Intermediate
Preparation Time: 30 Minutes
Cooking Time: 15 Minutes
Chef: Cédric Grolet
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
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)
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
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
Ingredients : Egg yolks, Almond powder, Vanilla, Lemon zests,
Languages: English | Français
Paul Bocuse’ Sauce Bordelaise
Course: Base, Savory Base, Sauce
Difficulty: Easy
Chef: Paul Bocuse
Book: Paul Bocuse: The Complete Recipes
Ingredients : Shallots, Beef stock, Laurel (bay) leaves, Thyme, Red wine,
Languages: English | Français
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
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
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
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
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
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
Ingredients : Carrots, Celery, Tomato paste, Beef stock, Ham, Laurel (bay) leaves, Onions, Parsley, Thyme,
Languages: English | Français
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
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
The Ladyfinger biscuit is used in many pastries and cakes
Course: Base, Sponge For Layer Cakes
Difficulty: Intermediate
Ingredients : Eggs,
Languages: English | Français
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
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
Ingredients : Cumin, Cilantro, Green onion, Chili pepper,
Languages: English | Français
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
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
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
The corn tortilla by the chef Alex Stupak
Difficulty: Easy
Yield: 10 Tortillas
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Chef: Alex Stupak
Book: Tacos: Recipes And Provocations
Ingredients : Masa,
Languages: English | Français
Alex Stupak's flour tortillas
Difficulty: Easy
Yield: 13 Tortillas of 6 inches
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Chef: Alex Stupak
Book: Tacos: Recipes And Provocations
Ingredients : Lard,
Languages: English | Français
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
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
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
Ingredients : Vegetable shortening (crisco),
Languages: English | Français
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
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
