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Recipes : Bases
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)
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
Course: Base, Pie Dough, Sweet Pie Dough, Shorcrust Pastry Sablée And Sucrée
Difficulty: Easy
Chef: Philippe Conticini
Book: Sensations
Languages: English | Français
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
Course: Base, Sweet Base, Pistachio Paste
Difficulty: Easy
Preparation Time: 10 Minutes
Chef: Frédéric Bau
Book: Encyclopedia Of Chocolate
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
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
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
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
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
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
The Ladyfinger biscuit is used in many pastries and cakes
Course: Base, Cake For Layer Cakes
Difficulty: Intermediate
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
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
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
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, Cake For Layer Cakes, Genoa Bread
Difficulty: Intermediate
Chef: Stéphane Tréand
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
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
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
Languages: English | Français
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
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
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
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
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
