A delicious French Brioche recipe from the pastry master Philippe Urraca
Recipes with skill Intermediaire Level
-
-
First Course Soup
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
-
First Course Soup Vegetarian Dish
Spiced Pumpkin Velouté, herbs and truffle oil
Gourmet spiced pumpkin velouté, a comfort food for gourmets !
-
Main Dish Quiche
d’Aubéry’s Salmon & Leek Quiche
The Salmon & Leek Quiche, a delicate quiche for gourmets
-
Main Dish Meat
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
-
-
Main Dish Meat
Jamie Oliver’s Indian Butter Chicken
Bring home a taste of India with this delicious and creamy delicious Indian recipe
-
Main Dish
Lyonnaise Sausage in Brioche (“Saucisson Brioché”)
A delicious and traditional dish from Lyon, a city some say is the food capital in France
-
Main Dish
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Tarte flambée is a French Alsatian dish made of bread dough rolled out very thinly in the shape of a rectangle, covered with bacon, mushroom and creamy cheese sauce. It is one of the signature dishes of the Alsace region (North East of France)
-
Main Dish Fish
French Fish Bouillabaisse (Stew)
Bouillabaisse is a spicy Fish stew, originally from Provence. This recipe is an excellent French gourmet dish.
-
Main Dish Fish
Salmon Lobster Wellington Recipe
Impress guests with Salmon Lobster Wellington, this festive centrepiece is a better choice than the classic «beef wellington», ideal to celebrate a great diner with family or friends
-
Main Dish Taco Meat
Asian Beef Tacos (“Tacos estilo Asiáticos”)
Take your tacos to the next level with Asian flavors. You will love this fusion taco ! When Asia meets Mexico....
-
Main Dish Meat Stew Meat
Rabbit Stew, a French delicacy
The rabbit stew, a French delicacy recipe that Madame d'Aubery taught me
-
Dessert Layer Cake Pavlova
Berries Pavlova, Lime Cream and French Meringue
A delicious, creamy and refreshing Pavlova, made with French Meringue, Mascarpone Lime Cream and Berries Jam
-
Dessert Tart
Nicolas Agraz’s Meyer Lemon Tart
Simply my favorite Lemon Tart, with Meyer lemons, for a tasty and intense flavored tart
-
Yule Log Dessert Layer Cake Pavlova
Pavlova Bûche
A delicious buche made with meringue layer, vanilla mascarpone cream, and a raspberry confit. Everybody loves this delicious French dessert !
-
Dessert Tart
The Strawberry Tart
A splendid Strawberry tart, easier and tastier than the French classic !
-
Dessert My Dessert Of Le Meilleur Pâtissier Show Tarlet Tart
The Washington Apple (Le Meilleur Pâtissier, episode 2)
My dessert for the second episode of the TV Show, that the chef Cyril Lignac loved !
-
Dessert Tart
Bocuse’s Pink Praline Tart
The Pink Praline Tart ! Learn how to make this French gourmet tart, a recipe by the great chef Bocuse
-
Dessert Layer Cake Napoleon Cake
The Love Napoleon Cake (millefeuille)
French call it Millefeuille, Americans call it Napoleon, I personally call it, friggin' delicious. Because that is what it truly is.
-
Dessert Macaron
Pierre Hermé’s Peach Apricot Macarons
Delicate macarons, by the French Pastry Chef Pierre Hermé, with Peach and Apricot, spiced with Saffron, a unique and delicious taste
-
Brioche Dessert Brunch & Goûter
Philippe Urraca’s French Brioche
A delicious French Brioche recipe from the pastry master Philippe Urraca
-
Dessert Cookies
Lenôtre’s Pistachio Raspberry Cakes
Delicious Lenôtre’s Pistachio and Raspberry Cakes
-
-
Dessert Ice Cream And Sorbet
Stéphane Tréand’s Olive Oil Ice Cream
Stéphane Tréand’s Olive Oil Ice Cream
-
-
Dessert Layer Cake Tiramisu
Christophe Felder’s Strawberry Tiramisu
A refreshing and delicious tiramisu with strawberries
-
Crème Brulée Plated Dessert Dessert
Pierre Hermé’s Vanilla Crème Brûlée
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
-
Dessert Cookies
The Canelé Recipe («Canelé de Bordeaux»)
Canelé are delicious French small pastry with a soft and tender custard center and a dark, thick caramelized crust, that taste Rum and Vanilla. You can't escape them in you visit France!
-
Base Sweet Base Glaze Mirror Glaze
M.O.F Luc Debove’s Pistachio Mirror Glaze
M.O.F Luc Debove’s Pistachio Mirror Glaze
-
Base Sweet Base Cream And Custard Thick Cream Mascarpone Cream
Christophe Felder’s Mascarpone Cream
Christophe Felder’s Mascarpone Cream
-
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.
-
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
-
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
-
Base
Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)
Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)
-
Base Sponge For Layer Cakes
Ladyfingers dough recipe
The Ladyfinger biscuit is used in many pastries and cakes
-
-
Base Cream And Custard Custard Custard
Christophe Felder’s French Pastry Cream
Christophe Felder’s French Pastry Cream