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
Bases
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Base Sweet Base Cream And Custard Crémeux Crémeux
Jonathan Blot’s French Lemon Custard
French master Chef Jonathan Blot shows us the perfect recipe for a creamy and intense Lemon Custard for all desserts
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Base Sweet Base Pie Dough Sweet Pie Dough
Pierre Hermé’s Sweet Pie Crust (‘pâte à foncer’)
A pie crust that is tasty and elastic, perfect to bake humid batters
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Base Sweet Base Dessert Decoration My Dessert Of Le Meilleur Pâtissier Show Nougatine (French Brittle)
Sesame Nougatine (French Brittle)
An easy and professional grade Nougatine to finish your desserts with a nice and customized visual
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Base
Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)
Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)
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Base Sweet Base Glaze Mirror Glaze
M.O.F Luc Debove’s Pistachio Mirror Glaze
M.O.F Luc Debove’s Pistachio Mirror Glaze
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Base Sweet Base Cream And Custard Thick Cream Whipped Ganache
Bachour’s Whipped Ganache (White or Color)
Bachour’s Whipped Ganache (White or Color)
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Base Sweet Base Pie Dough Sweet Pie Dough Shorcrust Pastry Sablée And Sucrée
Conticini’s Lemon Vanilla Shortcrust Pastry Dough
Conticini’s Lemon Vanilla Shortcrust Pastry Dough
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Base Sweet Base Meringue French Meringue
Lenotre’s French Meringue
Lenotre's best technique for French Meringue, delicious and perfectly shiny !
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Base Pie Dough Savory Pie Dough Shortcrust Pastry Dough
Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)
Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)
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Base Sweet Base
Homemade Snow Sugar (Non Melting Powder)
Snow sugar is a melt proof sugar that is particularly effective for use on moist baked goods
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Base Sweet Base Cream And Custard Custard Sweet Sauce
Pierre Hermé’s Vanilla Custard (Crème Anglaise)
A perfect accompaniment to virtually any dessert, a recipe of... the perfect French Pastry master Pierre Hermé !
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Base Sweet Base Cream And Custard Thick Cream Mascarpone Cream
Christophe Felder’s Mascarpone Cream
Christophe Felder’s Mascarpone Cream
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Base Savory Base Sauce Brown Sauce
Julia Child’s Brown Sauce
A beautiful sauce that Julia claimed was one of the best savory sauces
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Base Sweet Base Cream And Custard Thick Cream Mascarpone Cream
Michalak’s easy Mascarpone Cream
A delicious mascarpone cream that is so easy !
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Dessert Mousse Cake Mousse Chocolate Mousse
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
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
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Base Sponge For Layer Cakes
Ladyfingers dough recipe
The Ladyfinger biscuit is used in many pastries and cakes
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Base Dessert Decoration
Opalines Recipe (Cake decoration)
Opalines are transparent sugar tuiles that are used in cake decorations, but also for plated desserts and sugar showpieces
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Base Savory Base Sauce Mexican Sauce
Easy Mexican Salsa Verde
An easy and delicious homemade Salsa Verde for tacos and Mexican dishes
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Base Sweet Base Gianduja
Michalak’s Gianduja (Italian hazelnut paste)
Delicious chocolate and hazelnuts spread invented in Italy
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Base Sweet Base Sponge For Layer Cakes Genoa Bread
Stéphane Tréand’s Genoa Sponge
The Genoa bread ('Pain de Gênes') is a cake made from almond paste, eggs and melted butter, but only a minimal amount of flour.
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Base Pistachio Paste
Pierre Hermé’s Pistachio Paste
PIstachio pastes can be expensive and not too good, so why not make your own ?
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Base Shorcrust Pastry Sablée And Sucrée Sweet Base Pie Dough Sweet Pie Dough Shorcrust Pastry Sablée And Sucrée
The Creamed Sweetened Short Pastry (‘sucrée’)
The Creamed Sweetened Short Pastry (‘sucrée’)
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Base Shorcrust Pastry Sablée And Sucrée Sweet Base Pie Dough Sweet Pie Dough Shorcrust Pastry Sablée And Sucrée
The Crumbled Sweetened Short Pastry (‘sablée’)
A classic French dough that is just perfect for tarts
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Base Pie Dough Savory Pie Dough Shortcrust Pastry Dough
Julia Child’s Pastry Dough (shortcrust pastry) (method #1 : by hand)
An essential pastry in French Cuisine, often used for the base of tarts and quiches
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Base Sweet Base Cream And Custard Buttercream Custard
Pierre Hermé’s French Buttercream
A delightful and creamy buttercream, white in color and really delicious, a recipe of French pastry master Pierre Hermé
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Base Sweet Base Choux Dough
Choux Pastry Dough Recipe
The Choux pastry, or 'pâte à choux', is a dough used in a lot of French pastries
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Base Cream And Custard Custard Custard
Christophe Felder’s French Pastry Cream
Christophe Felder’s French Pastry Cream