• Homepage ▼
    • Homepage (EN)
    • Accueil (FR)
  • Categories ▼
    • Featured

      Desserts

      August 22, 2018

      Featured

      Main Dishes

      August 22, 2018

      Featured

      First Courses

      August 22, 2018

      Featured

      Brunches

      August 22, 2018

      Featured

      Sweet Bases

      August 22, 2018

      Featured

      Savory Bases

      August 22, 2018

      Featured

      Appetizers

      August 22, 2018

      Featured

      The Blog

      August 22, 2018

  • Desserts ▼
    • Pound Cakes Crepes And Waffles Plated Desserts Layer Cakes Cakes Ice Creams And Sorbets My Desserts Of Le Meilleur Pâtissier Show Cookies Tarts

      Conticini’s Chocolate Pound Cake

      NUMERO 1

      Lenôtre’s Raisins Grand Marnier Bread

      NUMERO 1

      The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)

      NUMERO 1

      Jacquy Pfeiffer’s French Gingerbread

      NUMERO 1

      Felder’s Chocolate Crêpes, Lime sauce

      NUMERO 1

      Pierre Hermé’s Orange and Grand Marnier Crepes

      NUMERO 1

      Alice Waters’ Buttermilk Waffles

      NUMERO 1

      Easy and Delicious French Crêpes Recipe

      NUMERO 1

      The Easy 10 Minute Classic Tiramisu Recipe

      NUMERO 1

      Pierre Hermé’s Vanilla Crème Brûlée

      NUMERO 1

      VIDEO

      The Apricot Mousse Cakes

      NUMERO 1

      The Easy 10 Minute Classic Tiramisu Recipe

      NUMERO 1

      VIDEO

      The Apricot Mousse Cakes

      NUMERO 1

      Berries Pavlova, Lime Cream and French Meringue

      NUMERO 1

      The Love Napoleon Cake (millefeuille)

      NUMERO 1

      French Mango Coconut Charlotte

      NUMERO 1

      VIDEO

      Pavlova Bûche

      NUMERO 1

      Christophe Felder’s Strawberry Tiramisu

      NUMERO 1

      Vincent Boué’s Apple Teacake

      NUMERO 1

      VIDEO

      Lenotre’s Cherry Clafoutis

      NUMERO 1

      Brittany Apple Cake

      NUMERO 1

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

      NUMERO 1

      The Coca-Cola Ice Cream (only for my sister)

      NUMERO 1

      Stéphane Tréand’s Grand Marnier Ice Cream

      NUMERO 1

      Pierre Hermé’s Chocolate Sorbet

      NUMERO 1

      Stéphane Tréand’s Olive Oil Ice Cream

      NUMERO 1

      Pierre Hermé’s Pistachio Ice Cream

      NUMERO 1

      VIDEO

      Sesame Nougatine (French Brittle)

      NUMERO 1

      The Washington Apple (Le Meilleur Pâtissier, episode 2)

      NUMERO 1

      The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)

      NUMERO 1

      French Saint-Michel Cookies

      NUMERO 1

      Jacquy Pfeiffer’s Christmas Sablés Cookies

      NUMERO 1

      Lenôtre’s Pistachio Raspberry Cakes

      NUMERO 1

      The Canelé Recipe («Canelé de Bordeaux»)

      NUMERO 1

      Thomas Keller’s Chocolate Bouchons (French brownie cakes)

      NUMERO 1

      VIDEO

      Brittany Cookies (palets Bretons)

      NUMERO 1

      French Madeleines Recipe

      NUMERO 1

      Thomas Keller’s Financiers (French Almond Cookies)

      NUMERO 1

      All recipes for Tarts

      NUMERO 1

      Nantua’s Tart (Rhubarb Raspberry)

      NUMERO 1

      VIDEO

      Bocuse’s Pink Praline Tart

      NUMERO 1

      The Washington Apple (Le Meilleur Pâtissier, episode 2)

      NUMERO 1

      VIDEO

      Christophe Michalak’s Key Lime Pie

      NUMERO 1

      Spiral Raspberry Tart

      NUMERO 1

      Meringue Lemon Tart (like in Vézelay)

      NUMERO 1

      VIDEO

      D’Aubéry Deep Dish Apple Hazelnut Pie

      NUMERO 1

  • Savory Dishes ▼
    • Barbecues Fish Quiches Vegetarian Dishes Meats

      Qin’s Chinese Chicken Barbecue

      NUMERO 1

      VIDEO

      Barbecue Pork Ribs, Highland Park style

      NUMERO 1

      Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey

      NUMERO 1

      Salmon Lobster Wellington Recipe

      NUMERO 1

      French Fish Bouillabaisse (Stew)

      NUMERO 1

      Poke Bowl, Honolulu style

      NUMERO 1

      Paul Bocuse’s Quiche Lorraine (the chef of the century)

      NUMERO 1

      VIDEO

      d’Aubéry’s Salmon & Leek Quiche

      NUMERO 1

      Julia Child’s Leek Quiche (“flamiche”)

      NUMERO 1

      VIDEO

      Spiced Pumpkin Velouté, herbs and truffle oil

      NUMERO 1

      VIDEO

      Ottolenghi’s Corn and Green Onion Pancakes

      NUMERO 1

      Ottolenghi’s Vegetarian Curry (Lentils, Tomatoes, Coconut)

      NUMERO 1

      Vincenzo’s Italian Savory Bread (Tomato Basil Mozzarella) (like in Venice)

      NUMERO 1

      Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter

      NUMERO 1

      Julia Child’s Leek Quiche (“flamiche”)

      NUMERO 1

      All recipes for Meats

      NUMERO 1

      Venice Beach’s Californian Burger

      NUMERO 1

      Paul Bocuse’s Boeuf Bourguignon

      NUMERO 1

      Rabbit Stew, a French delicacy

      NUMERO 1

      Jamie Oliver’s Indian Butter Chicken

      NUMERO 1

      Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

      NUMERO 1

      VIDEO

      Barbecue Pork Ribs, Highland Park style

      NUMERO 1

      Qin’s Chinese Chicken Barbecue

      NUMERO 1

  • Dessert Basics ▼
    • Sponges For Layer Cakes Creams And Custards Dessert Decorations Glazes Meringues Choux Doughs Pistachio Pastes

      Stéphane Tréand’s Genoa Sponge

      NUMERO 1

      Ladyfingers dough recipe

      NUMERO 1

      All recipes for Creams And Custards

      NUMERO 1

      Christophe Felder’s French Pastry Cream

      NUMERO 1

      Bouillet’s Caramel Pastry Cream

      NUMERO 1

      Pierre Hermé’s Vanilla Custard (Crème Anglaise)

      NUMERO 1

      Sébastien Bouillet’s Salted Caramel Crémeux

      NUMERO 1

      Christophe Felder’s Mascarpone Cream

      NUMERO 1

      Berries Confit (jam)

      NUMERO 1

      Pierre Hermé’s French Buttercream

      NUMERO 1

      Opalines Recipe (Cake decoration)

      NUMERO 1

      VIDEO

      Sesame Nougatine (French Brittle)

      NUMERO 1

      M.O.F Luc Debove’s Pistachio Mirror Glaze

      NUMERO 1

      Neutral Glaze

      NUMERO 1

      VIDEO

      Lenotre’s French Meringue

      NUMERO 1

      Lenôtre’s Swiss Meringue

      NUMERO 1

      The Pavlova Meringue

      NUMERO 1

      Gregory Doyen’s Choux Dough

      NUMERO 1

      Choux Pastry Dough Recipe

      NUMERO 1

      Frédéric Bau’s Pistachio Paste

      NUMERO 1

      Pierre Hermé’s Pistachio Paste

      NUMERO 1

  • Savory Basics ▼
    • Sauces Tortillas

      Paul Bocuse’ Sauce Bordelaise

      NUMERO 1

      Julia Child’s Brown Sauce

      NUMERO 1

      Easy Mexican Salsa Verde

      NUMERO 1

      Alex Stupak’s Mexican Flour Tortilla

      NUMERO 1

      Alex Stupak’s Mexican Corn Tortilla

      NUMERO 1

  • Levels ▼
    • Easy Level
    • Intermediaire Level
    • Experienced Level
  • Chefs ▼
    • Slider #1
      • Alex Stupak
      • Antonio Bachour
      • Benoit Castel
      • Cédric Grolet
      • Christophe Adam
      • Christophe Felder
      • Christophe Michalak
      • Claire Heitzler
      • Cyril Hitz
      • Frédéric Anton
      • Frédéric Bau
      • Gregory Doyen
    • Slider #1
      • Jacques Pépin
      • Jacquy Pfeiffer
      • Jamie Oliver
      • Jonathan Blot
      • Julia Child
      • Lenôtre
      • Luc Debove
      • Madame D'aubéry
      • Marc Grossman
      • Norbert Tarayre
      • Paul Bocuse
      • Philippe Conticini
    • Slider #1
      • Philippe Urraca
      • Pierre Hermé
      • Qin
      • Rémy Demargues
      • Sébastien Bouillet
      • Sophie Dupuis
      • Stéphane Tréand
      • Thomas Keller
      • Vincent Boué
      • Yotam Ottolenghi
  • Cuisines ▼
    • Slider #1
      • French Cuisine
      • American Cuisine
      • Asian Cuisine
      • Basque Cuisine
      • Mediterranean Cuisine
      • Spanish Cuisine
      • Indian Cuisine
      • Italian Cuisine
    • Slider #1
      • Jewish Cuisine
      • Mexican Cuisine
  • The Blog ▼
    • All posts
    • Good To Know
    • Cooking Knowledge
    • Recipe Comparisons
    • Culinary Shops
    • Book Reviews
    • Culinary Getaways
    • Culinary Schools
    • Pastry Shops
    • Le Meilleur Pâtissier Show
  • Ingredients
  •  FR
  •  Homepage (EN)
  •  All recipes
  •  Recipes by ingredient
Cuisine d'Aubéry
The food blog of FX
Dessert Cookies

https://www.cuisinedaubery.com/recipe/pistachio-raspberry-cakes/

Lenôtre’s Pistachio Raspberry Cakes

A recipe by Lenôtre Monday July 29, 2019
Share:
Facebook E-mail
 5
Jump to Recipe French Version Pdf Version
Print Recipe, with photos Print Recipe, no photos

Delicious Lenôtre’s Pistachio and Raspberry Cakes

FX (François-xavier)

About this recipe

One my favorite places on this planet (after Hawaii of course) is Saint-Jean de Luz, on the west coast of France, in beautiful Basque Country

Lenôtre’s Pistachio Raspberry Cakes

And here, I am showing you one of my favorite desserts that I taste every time I visit the region

Lenôtre’s Pistachio Raspberry Cakes

To see my post about Saint-Jean de Luz, click HERE

Lenôtre’s Pistachio Raspberry Cakes

And I am showing you here an excellent and tasty little cake, the "Moelleux", a pistachio cake with a raspberry jam insert

Lenôtre’s Pistachio Raspberry Cakes

So, being such a wonderful person with the rest of the human kind who has been waiting anxiously for this recipe, I decided to show you the step by step instructions, along with all the little secrets to perfect these tasty cakes, called "moelleux" in France

Lenôtre’s Pistachio Raspberry Cakes

Don't thank me for it. Instead, thank Lenôtre, the pastry star of this recipe!

Lenôtre’s Pistachio Raspberry Cakes

Source of the recipe

This is a recipe that I found in Lenôtre's book "Petit Pastries for Tea Time"

To purchase online, see HERE

Lenôtre’s Pistachio Raspberry Cakes


The recipe is on page 112

Lenôtre’s Pistachio Raspberry Cakes

Modifications to the original recipe

I modified a few things...

● Lenôtre makes the jam from scratch, I instead purchased Raspberry Jam to go faster

● I modified Lenôtre's original recipe as I wanted a texture that is more of a "moelleux" which is thicker than a muffin)

Lenôtre’s Pistachio Raspberry Cakes

Print Recipe, with photos Print Recipe, no photos
Chef: Lenôtre Servings: 6 Preparation Time: 30 Minutes Cooking Time: 20 Minutes Ready in: 2 H Skill: Intermediaire Level Cuisine: French Cuisine Courses: Dessert, Cookies,  Staples: Pays Basque, Saint-Jean De Luz
Raspberry jam Raspberries Pistachio paste Pistachios
 5
Ingredients
  • For 6 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter
    or 12 Cakes, 2" (or 5 cm) in diameter
    or 1 Big Cake 6.69" (or 6 11/16" or 17 cm) in diameter

  •   ½ Cup Raspberry Jam (180 grams)
  •   ½ Cup Icing Sugar (90 grams)
  •   ¾ Cup Almond Flour (70 grams)
  •   ⅓ Cup Flour (50 grams)
  •   ½ teaspoon Baking Powder (1 gram)
  •   4 Tablespoons Butter (50 grams)
  •   ⅓ Cup Pistachio Paste (70 grams). For the recipes, see HERE
  •   ½ Cup Egg Whites (120 grams)
  • Whipped Eggwhites
  •   4 Tablespoons Egg Whites (60 grams)
  •   2 Tablespoons Sugar (30 grams)
  • Topping
  •   ½ Cup Pistachios (50 grams)
  •   6 Raspberries


  • For 8 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter
    or 1 Big Cake 7.87" (or 7 7/8" or 20 cm) in diameter

  •   ¾ Cup Raspberry Jam (240 grams)
  •   ½ Cup Icing Sugar (120 grams)
  •   1 Cup Almond Flour (93.3 grams)
  •   ½ Cup Flour (66.6 grams)
  •   ½ teaspoon Baking Powder (1.3 grams)
  •   ⅓ Cup Butter (66.6 grams)
  •   ½ Cup Pistachio Paste (93.3 grams). For the recipes, see HERE
  •   ⅔ Cup Egg Whites (160 grams)
  • Whipped Eggwhites
  •   ⅓ Cup Egg Whites (80 grams)
  •   3 Tablespoons Sugar (40 grams)
  • Topping
  •   ½ Cup Pistachios (66.6 grams)
  •   8 Raspberries


  • For 10 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter
    or 1 Big Cake 8.66" (or 8 21/32" or 22 cm) in diameter

  •   1 Cup Raspberry Jam (300 grams)
  •   ¾ Cup Icing Sugar (150 grams)
  •   1 ¼ Cup Almond Flour (116.6 grams)
  •   ½ Cup Flour (83.3 grams)
  •   ½ teaspoon Baking Powder (1.6 grams)
  •   ⅓ Cup Butter (83.3 grams)
  •   ½ Cup Pistachio Paste (116.6 grams). For the recipes, see HERE
  •   ¾ Cup Egg Whites (200 grams)
  • Whipped Eggwhites
  •   ½ Cup Egg Whites (100 grams)
  •   4 Tablespoons Sugar (50 grams)
  • Topping
  •   ¾ Cup Pistachios (83.3 grams)
  •   10 Raspberries


  • For 12 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter
    or 1 Big Cake 9.44" (or 9 29/64" or 24 cm) in diameter

  •   1 Cup Raspberry Jam (360 grams)
  •   1 Cup Icing Sugar (180 grams)
  •   1 ½ Cup Almond Flour (140 grams)
  •   ⅔ Cup Flour (100 grams)
  •   ½ teaspoon Baking Powder (2 grams)
  •   ½ Cup Butter (100 grams)
  •   ⅔ Cup Pistachio Paste (140 grams). For the recipes, see HERE
  •   1 Cup Egg Whites (240 grams)
  • Whipped Eggwhites
  •   ½ Cup Egg Whites (120 grams)
  •   ¼ Cup Sugar (60 grams)
  • Topping
  •   1 Cup Pistachios (100 grams)
  •   12 Raspberries

  • You will need...
    Pistachio Paste Fiddyment Farms
    Pistachio Butter
    Raw Pistachios
    Organic Pistachios
    DeBuyer Whisk
    KitchenAid Whisk
    Round Cooling Rack
    Nonstick Cooling Rack
    Ninja Food Chopper Express
    Immersion Hand Blender Bamix
    Large Mixing Bowls, Stainless Steel
    Polyglass Spatula
    Sifter for Baking
    Flour Sifter
    KitchenAid 7-Quart Stand Mixer
    Hand Mixer
    Silicone Muffin Pan, 2.75 inch
    Perforated Baking Pan
    Clear Glaze
    Pastry Brush
    Silicone Brush, Heat Resistant for Pastry and Barbecue
    Steps


    The Raspberry Filling

    1. Mix the Raspberry Jam (½ Cup or 180 g) in a Cup Food Chopper or with an immersion blender

    2.  Place in the freezer

    3.  Wait for 1 hour at least

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    Ninja Food Chopper ExpressImmersion Hand Blender Bamix


    The Batter

    4.  Dice the Butter (4 Tablespoons or 50 g) and let soften at room temperature for 1 hour

    5. In a large mixing bowl, mix with a spatula the Butter (4 Tablespoons or 50 g) and the Pistachio Paste (⅓ Cup or 70 g)

    6. Add in (but do not whisk them) the Egg Whites (½ Cup or 120 g) and mix

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    Large Mixing Bowls, Stainless Steel Polyglass Spatula

    You may find pistachio paste in specialized stores, but the best way to enjoy your own pastries is to make the paste yourself

    I am showing you a few recipes HERE

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    Pistachio Paste Fiddyment FarmsPistachio Butter

    7. Sift above the bowl : the Icing Sugar (½ Cup or 90 g), the Almond Flour (¾ Cup or 70 g), the Flour (⅓ Cup or 50 g) and the Baking Powder (½ teaspoon or 1 g)

    8. Mix

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    Sifter for BakingFlour Sifter


    The Whipped Egg whites

    9. Whisk the Egg Whites (4 Tablespoons or 60 g) to soft peak

    10. Beat on high until firm peaks start to form, then add in the Sugar (2 Tablespoons or 30 g) and keep whisking (the sugar holds them together)

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    KitchenAid 7-Quart Stand MixerHand Mixer


    Folding the whites

    11. We now need to fold the whipped whites into the batter

    12. Add 1/3 of the whipped whites into the bowl

    13. With a wire whip, fold, by gently turning the whisk to incorporate the whites

    14.  Do NOT whisk ! Whisking would break the whipped whites

    15. Repeat twice with the remaining thirds of the whites

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    DeBuyer WhiskKitchenAid Whisk


    Mise en moule

    16. For the molds, I am using silicone molds, 2.75" (or 2 3/4" or 7 cm) in diameter. To purchase online, see HERE

    17. Pour one half of the batter in the muffin molds

    18. You may use a Pastry Bag, a spoon, or a measuring cup with spout

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    Silicone Muffin Pan, 2.75 inchPerforated Baking Pan

    19. Pour the Raspberry Jam (½ Cup or 180 g). If you had placed it in the freezer (as I mentioned), the jam is easier to place, otherwise it may be too liquidy

    20. Pour the remaining batter to cover the jam. Make sure to stop before the top

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    Pistachios Bits

    21. You may add pistachio bits before baking. Pros: they will stick to the batter. Cons: They may overbake and get too dark. (I prefer adding those after baking).

    22. Mince Pistachios (½ Cup or 50 g) with a Cup Food Chopper (or with a knife)

    23. Sprinkle on the batter

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    Ninja Food Chopper ExpressRaw Pistachios


    Cooling down

    24.  Important : Cover with plastic wrap and place it in the refrigerator for at least 30 minutes. This step is important, as the batter continues to absorb the flour. As a result, the cakes will bake better, trust me.

    Lenôtre’s Pistachio Raspberry Cakes

    Baking

    25.  Bake in preheated oven at 320 °F / 160 °C for 20/30 minutes

    26.  To check whether the cakes are fully baked, put a knife into a cake and if it comes out clean they are cooked

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    Topping

    27. If you had decided to add the pistachio bits before baking, they may be too dark, and you may want to sprinkle some Icing Sugar

    Lenôtre’s Pistachio Raspberry Cakes

    28. If you had not added pistachio bits yet, you may want to add them now. With a pastry brush, brush the cakes with jam or syrup (this will be our glue)

    29. Then, cover with the chopped Pistachios (½ Cup or 50 g)

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    Clear GlazePastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue

    30. You can top with the Raspberries (6)

    Result

    Place it in the refrigerator for at least 2 hours before serving

    This is torture...

    The only way to feel better is to bake these cakes and eat them... Bon appétit!

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Raspberry jam Raspberries Pistachio paste Pistachios
    Back To Top French Version Pdf Version
    Print Recipe, with photos Print Recipe, no photos
    Share:
    Facebook E-mail


    Your photos

     

    All recipes for Pistachio Pastes

    Frédéric Bau’s Pistachio Paste

    Pierre Hermé’s Pistachio Paste

    The other recipes for Cookies

    Brittany Cookies (palets Bretons)

    Thomas Keller’s Chocolate Bouchons (French brownie cakes)

    French Madeleines Recipe

    Thomas Keller’s Financiers (French Almond Cookies)

    Jacquy Pfeiffer’s Christmas Sablés Cookies

    The Canelé Recipe («Canelé de Bordeaux»)

    French Saint-Michel Cookies

    Recipes by chef Lenôtre

    Lenotre’s Cherry Clafoutis

    Lenôtre’s Pistachio Raspberry Cakes

    Lenotre’s French Meringue

    Lenôtre’s Raisins Grand Marnier Bread

    French Madeleines Recipe

    Lenôtre’s Swiss Meringue

    Lenôtre’s Chocolate Mousse with the Pâte à bombe technique


    Leave a Comment

    * Mandatory

    (will be displayed)

    (not mandatory)

    Upload a photo (optional)



    If you upload the photo, you accept the terms and conditions : you are giving the photo, it will be stored on the public server, and will be displayed on the public page, a few days later. The photo can be modified (size and colors for instance)


    Anti bot verification (CAPTCHA)   * Mandatory

      


     
     

    Recipes by ingredient

    5 spice powder Almond extract Almond paste Almond powder Almonds Apple liquor Apple syrup Apples Apricot Arugula salad Avocado Basil Basque sauce Beef Beef stock Berries confit Black currant Blackberry Bordelaise sauce Breadcrumbs Broccoli Brown sauce Brown sugar Buttermilk Calvados Candied lemon Candied orange Cantaloupe Caramel Cardamom Carrots Celery Cheese Cherry Chicken Chicken liver Chicken stock Chili pepper Chili powder Chipotle Chocolate Chorizo Cilantro Cinnamon Cloves Coca cola Cocoa Powder Coconut Coconut mousse Coffee Cognac Coriander powder Corn Cream Cream of Tartar Crème fraiche Cumin Diced bacon Dry yeast Egg Whites Egg yolks Eggs Espelette pepper Fennel Fenugreek Fermented milk Figs Fish Fish stock Fish stock French meringue Garlic Garlic powder Genoa bread Gianduja Ginger Glucose Glucose powder Gold leaf Grand marnier Grand marnier ice cream Grapefruit Green onion Ham Ham hock Hazelnut flour Hazelnuts Hoisin sauce Honey Ice cream Ice cream stabilizer Icing fondant Inverted sugar Isomalt Italian meringue Ketchup Kirsch liquor Ladyfingers Lamb Lard Laurel (bay) leaves Leeks Lemon Lemon custard Lemon juice Lemon zests Lime Lobster Madeira Mandarine Mango Masa Mascarpone Mascarpone cream Meyer lemon Milk chocolate Milk powder Mint Mousseline cream Mozzarella Mushrooms Neutral gel Nuoc mam fish stock Nutmeg Olive oil Olives Onions Orange juice Orange zests Oranges Palm sugar Paprika Parmesan cheese Parsley Passion fruit Pastis Pastry dough Peaches Pearl sugar Pectin NH Peeled tomatoes Peppers Pie crust Pine nuts Pineapple Pink pralines Pistachio paste Pistachios Poached eggs Pork Port wine Potato starch Potatoes Powdered anis Puff dough Puff pastry paring Pumpkin Rabbit Raisins Raspberries Raspberry jam Red wine Rhubarb Rice Rice vinegar Roasted bell peppers Roquefort blue cheese Rosemary Rum Rye flour Sablée Dough Saffron Salmon Salted butter Sausage Sesame oil Sesame seeds Shallots Shortcrust Pastry Soy sauce Spinach leaves Split peas Strawberries Strawberry jam Sweetened condensed milk Swiss gruyère cheese Swiss meringue Syrup Tempered chocolate Thyme Tomato paste Tomatoes Tonka bean Tuna fish Turkey Turmeric Used vanilla pods Vanilla Vanilla Custard Vanilla sugar Vegetable shortening (crisco) Vegetable stock Velvet spray Wafer paper Walnuts Whipping cream Whiskey White chocolate White wine Whole flour Worcestershire sauce Yeast Yoghurt 
     
    Facebook Instagram Chef Simon YouTube RSS Feed

      Search Recipes

     Subscribe Newsletter

    Subscribe to the Newsletter

    About me

    About Me

    FX (François-xavier)

    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

    Support the blog

    Tipeee

    Support the blog to be hosted on powerful servers HERE

    Le Meilleur Pâtissier

    About Me

    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', with chef Cyril Lignac.
    An extraordinary experience that you can watch on French broadcast M6



    Spotlight...

    Spotlight...

    French Broccoli Soup with Blue Cheese crumble

    Random Recipes

    • Lenôtre’s Pistachio Raspberry Cakes

    • Qin’s Chinese Chicken Barbecue

    • Frédéric Bau’s Pistachio Paste

    • Conticini’s Chocolate Pound Cake

    Recent Posts

    • French Broccoli Soup with Blue Cheese crumble

    • French Vegetable Stock

    • Panna Cotta, Exotic Vanila

    • Meringue Lemon Tart (like in Vézelay)





    Cuisine d'Aubéry
       Contact Us  |   About FX (François-xavier)...
       Share your recipe photos Unsubscribe from the newsletter
    • Facebook
    • Instagram
    • Chef Simon
    • YouTube
    • RSS Feed

    Tous droits réservés © Cuisine d'Aubéry, cuisinedaubery.com 2013-2023 | L'utilisation du site de cuisine implique l'entière acceptation des Conditions Générales d'Utilisation | La Politique de confidentialité est ICI

    © Copyright Cuisine d'Aubéry, cuisinedaubery.com 2013-2023 | All Rights Reserved - Read the Terms of Service | The Privacy Policy is HERE


    Back To Top
    Cuisine d'Aubéry
    • Homepage (EN)
      • Home #1
        • Homepage (EN)
        • Accueil (FR)
    • Categories
      • Slider #1
        • Desserts
        • Main Dishes
        • First Courses
        • Brunches
        • Sweet Bases
        • Savory Bases
        • Appetizers
        • The Blog
    • All recipes
    • Recipes by ingredient
    • Desserts
      • Slider #1
        • Pound Cakes
        • Choux
        • Candies
        • Ice Cream Cones
        • Crème Brulées
        • Crepes And Waffles
        • Plated Desserts
        • Frozen Desserts
        • Éclairs
        • Layer Cakes
        • Cakes
        • Ice Creams And Sorbets
        • My Desserts Of Le Meilleur Pâtissier Show
        • Macarons
        • Cookies
        • Chocolate Mousses
        • Big Cakes
        • Rolled Cakes
        • Saint-Honorés
        • Tarts
        • Verrines
    • Savory Dishes
      • Slider #1
        • Barbecues
        • Savory Breads
        • Curries
        • Gratins
        • Hamburgers
        • Breads
        • Italian Pasta Dishes
        • Fish
        • Quiches
        • Tacos
        • Savory Tarts
        • Vegetarian Dishes
        • Meats
    • Dessert Basics
      • Slider #1
        • Sponges For Layer Cakes
        • Macarons Shells
        • Creams And Custards
        • Dessert Decorations
        • Gianduja
        • Glazes
        • Meringues
        • Mousses
        • Choux Doughs
        • Almond Pastes
        • Pistachio Pastes
        • Sweet Sauces
    • Savory Basics
      • Slider #1
        • Stocks
        • Bread Starters
        • Pasta Doughs
        • Sauces
        • Tortillas
    • Levels
      • Slider #1
          Easy Level
          Intermediaire Level
          Experienced Level
    • Chefs
      • Slider #1
          Alex Stupak
          Antonio Bachour
          Benoit Castel
          Cédric Grolet
          Christophe Adam
          Christophe Felder
          Christophe Michalak
          Claire Heitzler
          Cyril Hitz
          Frédéric Anton
          Frédéric Bau
          Gregory Doyen
          Jacques Pépin
          Jacquy Pfeiffer
          Jamie Oliver
          Jonathan Blot
          Julia Child
          Lenôtre
          Luc Debove
          Madame D'aubéry
          Marc Grossman
          Norbert Tarayre
          Paul Bocuse
          Philippe Conticini
          Philippe Urraca
          Pierre Hermé
          Qin
          Rémy Demargues
          Sébastien Bouillet
          Sophie Dupuis
          Stéphane Tréand
          Thomas Keller
          Vincent Boué
          Yotam Ottolenghi
    • Cuisines
      • Slider #1
          French Cuisine
          American Cuisine
          Asian Cuisine
          Basque Cuisine
          Mediterranean Cuisine
          Spanish Cuisine
          Indian Cuisine
          Italian Cuisine
          Jewish Cuisine
          Mexican Cuisine
    • The Blog
      • Slider #1
          All posts
          Good To Know
          Cooking Knowledge
          Recipe Comparisons
          Culinary Shops
          Book Reviews
          Culinary Getaways
          Culinary Schools
          Pastry Shops
          Le Meilleur Pâtissier Show