×
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:
 
Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
To learn more about me : HERE
To contact me : HERE
In 2020, I participated in the show 'Le Meilleur Pâtissier' (The Best Pastry Chef), the French adaptation of the BBC show 'The Great British Bake Off'.
An extraordinary experience that you can watch on French broadcast M6
Christophe Michalak’s Key Lime Pie Posted on: Thursday October 14, 2021  

Christophe Michalak’s Key Lime Pie

Course: Dessert, Tart

Difficulty: Easy

Chef: Christophe Michalak

Ingredients : Lime, Whipping cream, Mascarpone,

Staples : Floride, Usa

Languages:  English  |   Français

Pierre Hermé’s Fig, Raspberries and Port Tart Posted on: Wednesday September 29, 2021  

A delicious fig tart, with a fabulous combination of flavors, figs, raspberries and a delicate flavor of port wine. A top professional recipe by World Top Pastry Chef Pierre Hermé

Course: Dessert, Tart

Difficulty: Easy

Servings: 10

Preparation Time: 3 H

Cooking Time: 10 Minutes

Chef: Pierre Hermé

Book: Chocolate Desserts

Ingredients : Milk chocolate, Whipping cream, Figs, Raspberries, Sablée Dough, Shortcrust Pastry, Port wine,

Languages:  English  |   Français

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

In pastry class with Antonio Bachour (Valrhona class, Miami) Posted on: Sunday September 5, 2021  

In class with world renowned pastry master Antonio Bachour, in his school in Miami

Languages:  English  |   Français

Lenotre’s Cherry Clafoutis Posted on: Thursday September 2, 2021  

Clafoutis is a simple recipe and one of the best ways to enjoy fresh cherries. This French recipe is a sort of vanilla flan, baked with fresh cherries. You've got to try this dish !

Course: Clafoutis, Dessert, Cake

Difficulty: Easy

Chef: Lenôtre

Book: Les Douceurs De L’enfance

Ingredients : Cherry, Kirsch liquor, Eggs, Almond powder, Vanilla sugar,

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

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

Ottolenghi’s Corn and Green Onion Pancakes Posted on: Friday July 23, 2021  

This corn cake recipe is perfect as a generous starter, or gourmet lunch or even light dinner. They've become one of my favorites, as they are really tasty, unique and easy to make

Course: Pancake, Main Dish, Vegetarian Dish

Difficulty: Easy

Chef: Yotam Ottolenghi

Book: Plenty More

Ingredients : Cumin, Corn, Eggs, Green onion, Chili pepper, Brown sugar,

Languages:  English  |   Français

Leanier Healthier Crispier Oven-baked French Fries Posted on: Sunday July 11, 2021  

A 2 stages recipe for delicious, crispier, more lean, oven-baked fries

Course: Main Dish

Difficulty: Easy

Ingredients : Garlic powder, Potatoes,

Languages:  English  |   Français

The Strawberry Tart Posted on: Monday July 5, 2021  

A splendid Strawberry tart, easier and tastier than the French classic !

Course: Dessert, Tart

Difficulty: Intermediate

Ingredients : Strawberry jam, Whipping cream, Strawberries, Mascarpone, Vanilla,

Languages:  English  |   Français

Brittany Cookies (palets Bretons) Posted on: Wednesday June 30, 2021  

Delicious cookies from Brittany !

Course: Dessert, Cookies, Sablé Cookie

Difficulty: Easy

Chef: Frédéric Anton

Book: Petits Gâteaux

Ingredients : Salted butter, Eggs, Almond powder,

Languages:  English  |   Français

The Washington Apple (Le Meilleur Pâtissier, episode 2) Posted on: Sunday April 18, 2021  

My dessert for the second episode of the TV Show, that the chef Cyril Lignac loved !

Course: Dessert, My Dessert Of Le Meilleur Pâtissier Show, Tarlet, Tart

Difficulty: Intermediate

Ingredients : Apple liquor, Whipping cream, Lemon juice, Neutral gel, Sablée Dough, Shortcrust Pastry, Apples,

Staples : Emissions Films, Le Meilleur Pâtissier, Lmp 9

Languages:  English  |   Français

Stéphane Glacier’s Parisian Flan Pie Posted on: Wednesday March 17, 2021  

The Parisian Flan (flan parisien) is a French classic made with a vanilla custard cooked like a pie you will find in all Pâtisseries

Course: Dessert, Tart

Difficulty: Easy

Servings: 10

Preparation Time: 30 Minutes

Cooking Time: 1 H

Chef: Stéphane Glacier

Book: Petits Gâteaux, Tartes Et Entremets

Ingredients : Puff pastry paring, Whipping cream, Egg yolks, Neutral gel, Puff dough,

Languages:  English  |   Français

Vincent Boué’s Apple Teacake Posted on: Thursday March 11, 2021  

This simple cake is the perfect cake for a morning delight with a warm cup of tea or coffee (and for the rest of the day, needless to say)

Course: Dessert, Cake

Difficulty: Easy

Chef: Vincent Boué

Book: Fine French Desserts

Ingredients : Whipping cream, Gold leaf, Lemon juice, Mascarpone, Apples, Apple syrup, Vanilla sugar, Vanilla,

Languages:  English  |   Français

The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier) Posted on: Sunday March 7, 2021  

A delicious and elegant dessert, with hazelnut and mandarine flavors, to celebrate the beautiful swans of Bel-Air in Los Angeles !

Course: Pound Cake, Dessert, My Dessert Of Le Meilleur Pâtissier Show

Difficulty: Easy

Servings: 8

Ingredients : Almond extract, Grand marnier, Mandarine, Mascarpone, Honey, Hazelnuts, Coconut, Eggs, Wafer paper,

Staples : Emissions Films, Le Meilleur Pâtissier, Lmp 9, Los Angeles, Usa

Languages:  English  |   Français

Felder’s Chocolate Crêpes, Lime sauce Posted on: Sunday March 7, 2021  

These Chocolate Crepes are a simple yet special breakfast, brunch or dessert recipe! Filled with a refreshing lime sauce and a drizzle of chocolate sauce, this is a recipe to make for a decadent and special occasion

Course: Crêpe, Crepe And Waffle, Dessert

Difficulty: Easy

Chef: Christophe Felder

Ingredients : Cocoa Powder, Chocolate, Lime, Whipping cream, Eggs, Lemon zests,

Languages:  English  |   Français

Vincenzo’s Italian Savory Bread (Tomato Basil Mozzarella) (like in Venice) Posted on: Sunday February 21, 2021  

A simple and delicious Italian savory bread, which will make you hear the mandolines on a gondola over an Italian stream...

Course: Savory Brunch, Savory Bread, Brunch, Main Dish, Vegetarian Dish

Difficulty: Easy

Servings: 8

Preparation Time: 30 Minutes

Cooking Time: 40 Minutes

Ingredients : Basil, Tomato paste, Dry yeast, Mozzarella, Onions, Tomatoes,

Staples : Italie, Venise

Languages:  English  |   Français

The Love Napoleon Cake (millefeuille), by Stéphane Glacier Posted on: Tuesday February 16, 2021  

French call it Millefeuille, Americans call it Napoleon, I personally call it, friggin' delicious. Because that is what it truly is.

Course: Dessert, Layer Cake, Napoleon Cake

Difficulty: Intermediate

Chef: Stéphane Glacier

Book: Petits Gâteaux, Tartes Et Entremets

Ingredients : Whipping cream, Mousseline cream, Raspberries, Puff dough, Vanilla sugar,

Languages:  English  |   Français

Pierre Hermé’s Peach Apricot Macarons Posted on: Thursday September 17, 2020  

Delicate macarons, by the French Pastry Chef Pierre Hermé, with Peach and Apricot, spiced with Saffron, a unique and delicious taste

Course: Dessert, Macaron

Difficulty: Intermediate

Chef: Pierre Hermé

Book: Le Larousse Des Desserts

Ingredients : Apricot, White chocolate, Cream, Lemon juice, Peaches, Saffron,

Languages:  English  |   Français

The Apricot Mousse Cakes Posted on: Thursday September 10, 2020  

The Apricot Mousse Cake, a real bliss with a lime sponge, an intense almond mousse and a delicate Apricot taste !

Course: Plated Dessert, Dessert, Layer Cake

Difficulty: Experienced

Book: Baklava To Tarte Tatin

Ingredients : Apricot, Tempered chocolate, Lime, Cream, Almond extract, Velvet spray, Egg yolks, Almond paste, Syrup,

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

Julia’s Child 3 Chocolates Queen of Sheba (reine de saba) Posted on: Wednesday October 2, 2019  

Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)

Course: Dessert, Cake, Chocolate Cake

Difficulty: Experienced

Chef: Julia Child

Book: Mastering The Art Of French Cooking, Vol.1

Ingredients : Almonds, Coffee, Chocolate, Milk chocolate, White chocolate, Whipping cream, Almond extract, Almond powder,

Languages:  English  |   Français

Philippe Urraca’s French Brioche Posted on: Friday August 30, 2019  

A delicious French Brioche recipe from the pastry master Philippe Urraca

Course: Brioche, Dessert, Brunch

Difficulty: Intermediate

Yield: Une brioche de 30 cm

Servings: 8

Preparation Time: 4 H

Cooking Time: 30 Minutes

Chef: Philippe Urraca

Book: Patisserie: French Pastry Master Class

Ingredients : Dry yeast, Yeast, Eggs,

Staples : Marie-Antoinette

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

Lenôtre’s Pistachio Raspberry Cakes Posted on: Monday July 29, 2019  

Delicious Lenôtre’s Pistachio and Raspberry Cakes

Course: Dessert, Cookies

Difficulty: Intermediate

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 20 Minutes

Chef: Lenôtre

Book: Petit Pastries For Tea Time

Ingredients : Raspberry jam, Raspberries, Pistachio paste, Pistachios,

Staples : Pays Basque, Saint-Jean De Luz

Languages:  English  |   Français

Nantua’s Tart (Rhubarb Raspberry) Posted on: Saturday July 20, 2019  

A delicious and elegant tart, Rhubarb and Raspberry

Course: Dessert, Tart

Difficulty: Experienced

Ingredients : Almond extract, Raspberries, Eggs, Sablée Dough, Shortcrust Pastry, Almond powder, Rhubarb,

Staples : Bugey, Clara, France, Nantua

Languages:  English  |   Français

Pierre Hermé’s Pistachio Ice Cream Posted on: Thursday July 4, 2019  

Pierre Hermé’s Pistachio Ice Cream

Course: Dessert, Ice Cream And Sorbet

Difficulty: Intermediate

Chef: Pierre Hermé

Book: Secrets Gourmands

Ingredients : Whipping cream, Glucose, Egg yolks, Pistachio paste, Pistachios,

Staples : Bassin D'arcachon, France, Ouest-Sud

Languages:  English  |   Français

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) Posted on: Wednesday June 26, 2019  

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

Course: First Course, Soup

Difficulty: Intermediate

Chef: Thomas Keller

Book: Ad Hoc At Home

Ingredients : Chicken stock, Carrots, Ham hock, Onions, Leeks, Split peas,

Staples : Louis Xiv

Languages:  English  |   Français


Philippe Conticini’s Rhubarb Tart Posted on: Thursday June 20, 2019  

A delicious Rhubarb Tart by French Pastry Chef Philippe Conticini

Course: Dessert, Tart

Difficulty: Experienced

Chef: Philippe Conticini

Book: Sensations

Ingredients : Almond extract, Neutral gel, Shortcrust Pastry, Almond powder, Rhubarb,

Languages:  English  |   Français

Conticini’s Lemon Vanilla Shortcrust Pastry Dough [BASE] Posted on: Thursday June 20, 2019  

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


Stéphane Tréand’s Olive Oil Ice Cream Posted on: Wednesday June 12, 2019  

Stéphane Tréand’s Olive Oil Ice Cream

Course: Dessert, Ice Cream And Sorbet

Difficulty: Intermediate

Chef: Stéphane Tréand

Ingredients : Glucose powder, Olive oil, Egg yolks, Milk powder, Ice cream stabilizer,

Staples : Provence

Languages:  English  |   Français

Claire Heitzler’s Rhubarb Strawberry Tart Posted on: Wednesday June 5, 2019  

Claire Heitzler’s Rhubarb Strawberry Tart

Course: Dessert, Tart

Difficulty: Intermediate

Chef: Claire Heitzler

Book: Best Of Claire Heiztler

Ingredients : Almonds, Strawberries, Shortcrust Pastry, Almond powder, Rhubarb,

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

Paul Bocuse’s Boeuf Bourguignon Posted on: Friday May 31, 2019  

Paul Bocuse’s Boeuf Bourguignon

Course: Main Dish, Meat Stew, Meat

Difficulty: Intermediate

Servings: 8

Preparation Time: 30 Minutes

Cooking Time: 3 H

Chef: Paul Bocuse

Book: Paul Bocuse: The Complete Recipes

Ingredients : Garlic, Beef, Carrots, Celery, Mushrooms, Cognac, Tomato paste, Shallots, Diced bacon, Laurel (bay) leaves, Parsley, Red wine, Orange zests,

Languages:  English  |   Français


The Coca-Cola Ice Cream (only for my sister) Posted on: Friday May 31, 2019  

A delicious and refreshing Ice Cream

Course: Dessert, Ice Cream And Sorbet

Difficulty: Easy

Ingredients : Coca cola, Vanilla Custard,

Staples : Bugey, Patricia

Languages:  English  |   Français

Paul Bocuse’ Sauce Bordelaise [BASE] Posted on: Thursday May 30, 2019  

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


Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots Posted on: Thursday May 30, 2019  

Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

Course: Main Dish, Meat

Difficulty: Intermediate

Chef: Paul Bocuse

Ingredients : Beef, Carrots, Bordelaise sauce,

Languages:  English  |   Français

The Easy 10 Minute Classic Tiramisu Recipe Posted on: Friday March 29, 2019  

The Easy 10 Minute Classic Tiramisu Recipe

Course: Plated Dessert, Dessert, Layer Cake, Tiramisu

Difficulty: Easy

Yield: 7 assiettes de 11 cm x 8 cm

Servings: 7

Preparation Time: 30 Minutes

Ingredients : Ladyfingers, Cocoa Powder, Coffee, Mascarpone, Eggs,

Languages:  English  |   Français


Cookware and Culinary Shops in Melbourne Posted on: Saturday March 16, 2019  

Cookware and Culinary Shops in Melbourne

Languages:  English  |   Français

Thomas Keller’s Dog Treats Posted on: Thursday January 10, 2019  

Wonderful treats for your dog, a recipe from top chef Thomas Keller, 3 stars Michelin, just because your dog deserves the best...

Course: Main Dish

Difficulty: Easy

Chef: Thomas Keller

Book: Bouchon Bakery

Ingredients : Chicken stock, Chicken liver, Diced bacon, Nuoc mam fish stock,

Staples : Rubi

Languages:  English  |   Français


10 Millions page views, Thanks all ! Posted on: Tuesday January 8, 2019  

10 Millions page views, Thanks all !

Languages:  English    

Lenôtre’s Raisins Grand Marnier Bread Posted on: Sunday October 21, 2018  

A tasteful bread for brunches and snacks, with grand marnier and raisins, a recipe of French master Lenôtre

Course: Pound Cake, Dessert, Brunch

Difficulty: Easy

Yield: A 10.23" x 3.54" bread

Servings: 14

Preparation Time: 20 Minutes

Cooking Time: 1 H 10 Min

Chef: Lenôtre

Book: Les Douceurs De L’enfance

Ingredients : Almonds, Grand marnier, Eggs, Raisins, Orange zests, Lemon zests,

Languages:  English  |   Français


Thomas Keller’s Chocolate Bouchons (French brownie cakes) Posted on: Friday September 21, 2018  

Delicious chocolate brownie-like small cakes, a recipe from Californian star Thomas Keller

Course: Dessert, Cookies

Difficulty: Easy

Yield: 20 bouchons cakes

Servings: 20 bouchons de 5 cm

Chef: Thomas Keller

Book: Bouchon Bakery

Ingredients : Cocoa Powder, Eggs,

Staples : Clara

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


Paul Bocuse’s Quiche Lorraine (the chef of the century) Posted on: Saturday July 28, 2018  

A recipe from the acclaimed chef of the century, a quiche lorraine is a French classic

Course: Main Dish, Quiche

Difficulty: Easy

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 20 Minutes

Chef: Paul Bocuse

Book: Paul Bocuse: The Complete Recipes

Ingredients : Whipping cream, Nutmeg, Eggs, Pastry dough,

Languages:  English  |   Français

Christophe Felder’s Strawberry Tiramisu Posted on: Thursday April 12, 2018  

A refreshing and delicious tiramisu with strawberries

Course: Dessert, Layer Cake, Tiramisu

Difficulty: Intermediate

Yield: 4 verrines de 9 cm de diamètre

Servings: 4

Preparation Time: 1 H

Chef: Christophe Felder

Book: Pâtisserie ! (French)

Ingredients : Ladyfingers, Mascarpone cream, Strawberries,

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

Thomas Keller’s Financiers (French Almond Cookies) Posted on: Saturday April 7, 2018  

Irresistible French Almond cookies, taught by Californian star Thomas Keller

Course: Dessert, Financier, Cookies

Difficulty: Easy

Yield: 10 Financiers, 4" by 2"

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes

Chef: Thomas Keller

Book: Bouchon Bakery

Ingredients : Egg Whites, Almond powder,

Languages:  English  |   Français


Cyril Hitz’s French Fougasse Bread Posted on: Saturday March 31, 2018  

Chef Hitz reveals how to make this delicious Provence Bread, a treat to the eyes and palate !

Course: Bread, Main Dish

Difficulty: Easy

Yield: 2 Fougasses

Preparation Time: 30 Minutes

Cooking Time: 15 Minutes

Chef: Cyril Hitz

Ingredients : Olives, Parmesan cheese, Rosemary,

Languages:  English  |   Français

Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey Posted on: Monday March 26, 2018  

A beautiful and delicious mediterranean dish

Course: Barbecue, Main Dish, Meat

Difficulty: Easy

Servings: 4

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Chef: Yotam Ottolenghi

Book: The Cookbook

Ingredients : Lamb, Garlic, Lemon, Cilantro, Ginger, Mint, Honey, Parsley, Chili pepper, Soy sauce,

Languages:  English  |   Français


Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor) [BASE] Posted on: Sunday December 10, 2017  

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

Pierre Hermé’s Vanilla Crème Brûlée Posted on: Friday November 17, 2017  

Don't look further : The best Crème Brûlée recipe is here ! Master Pierre Hermé reveals here the best method to master a delicious and classical dessert

Course: Crème Brulée, Plated Dessert, Dessert

Difficulty: Intermediate

Preparation Time: 20 Minutes

Cooking Time: 50 Minutes

Chef: Pierre Hermé

Book: Plaisirs Sucrés

Ingredients : Whipping cream, Egg yolks, Vanilla,

Languages:  English  |   Français


Alice Waters’ Buttermilk Waffles Posted on: Monday September 25, 2017  

Delicious buttermilk waffles, a recipe from restaurant genius Alice Waters, founder of Chez Panisse

Course: Crepe And Waffle, Dessert, Waffle, Brunch

Difficulty: Easy

Yield: 9/10 gaufres

Preparation Time: 15 Minutes

Book: Chez Panisse Fruit

Ingredients : Buttermilk, Fermented milk, Eggs, Vanilla,

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


Pierre Hermé’s Chocolate Sorbet Posted on: Thursday August 17, 2017  

A delicious treat, the Chocolate Sorbet has no eggs and no cream like an ice cream does, yet it is delicious and really intense for Chocolate lovers

Course: Dessert, Ice Cream And Sorbet

Difficulty: Easy

Servings: 5

Preparation Time: 50 Minutes

Chef: Pierre Hermé

Book: Desserts By Pierre Herme

Ingredients : Chocolate,

Languages:  English  |   Français

Easy and Delicious French Crêpes Recipe Posted on: Tuesday August 15, 2017  

A perfect crêpes recipe that is easy and delicious, from the French star of culinary TV channels Norbert

Course: Crêpe, Crepe And Waffle, Dessert

Difficulty: Easy

Yield: 14 crêpes de 18 cm de diamètre

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Chef: Norbert Tarayre

Ingredients : Grand marnier,

Languages:  English  |   Français


Pierre Hermé’s Flourless Chocolate Cake Posted on: Sunday August 13, 2017  

An excellent flourless chocolate cake from my master Pierre Hermé

Course:

Difficulty:

Yield: A 9-inch diameter Cake

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 40 Minutes

Languages:  English  |   Français

Qin’s Chinese Chicken Barbecue Posted on: Wednesday August 9, 2017  

Qin’s Chinese Chicken Barbecue

Course: Barbecue, Main Dish, Meat

Difficulty: Easy

Servings: 5

Preparation Time: 20 Minutes

Cooking Time: 10 Minutes

Chef: Qin

Ingredients : Ginger, Sesame oil, Honey, 5 spice powder, Chicken, Hoisin sauce, Soy sauce, Rice vinegar,

Languages:  English  |   Français


Julia Child’s Sautéed Mushrooms in Madeira Sauce Posted on: Wednesday August 2, 2017  

Julia shows us an appetizing way of using mushrooms in a brown Madeira sauce, a traditional French recipe that is one of my favorites

Course: Main Dish

Difficulty: Easy

Servings: 3

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Chef: Julia Child

Book: Mastering The Art Of French Cooking, Vol.1

Ingredients : Mushrooms, Shallots, Madeira, Brown sauce,

Languages:  English  |   Français

Julia Child’s Brown Sauce [BASE] Posted on: Monday July 31, 2017  

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