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:

    What to cook with : Glucose

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

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

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

Opalines Recipe (Cake decoration) [BASE] Posted on: Wednesday May 18, 2016  

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

Ingredients : Icing fondant, Glucose, Isomalt,

Languages:  English  |   Français