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    What to cook with : Egg Yolks

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

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

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

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: 30 Minutes

Chef: Pierre Hermé

Book: Plaisirs Sucrés

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

Languages:  English  |   Français

Pierre Hermé’s Pistachio Crème Brûlée Posted on: Sunday January 29, 2017  

A great recipe from Pastry Master Pierre Hermé, for a creamy custard based Creme brulée and Pistachio lovers

Course: Crème Brulée, Dessert

Difficulty: Easy

Yield: 6 ramekins

Servings: 6

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Chef: Pierre Hermé

Book: Plaisirs Sucrés

Languages:  English  |   Français


Lenôtre’s Chocolate Mousse with the Pâte à bombe technique Posted on: Saturday September 24, 2016  

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

Course: Dessert, Mousse, Cake Mousse, Chocolate Mousse

Difficulty: Experienced

Chef: Lenôtre

Book: Ecole Lenôtre : Pastrymaking (French/english)

Languages:  English  |   Français

Stéphane Tréand’s Grand Marnier Ice Cream Posted on: Saturday December 12, 2015  

A Delicious Summer Dessert!

Course: Dessert, Ice Cream And Sorbet

Difficulty: Easy

Servings: 8

Preparation Time: 30 Minutes

Cooking Time: 5 Minutes

Chef: Stéphane Tréand

Languages:  English  |   Français


Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Posted on: Thursday January 15, 2015  

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)

Course: Main Dish

Difficulty: Intermediate

Yield: 2 Tarts

Preparation Time: 20 Minutes

Cooking Time: 14 Minutes

Chef: Jacquy Pfeiffer

Book: The Art Of French Pastry

Languages:  English  |   Français

The Canelé Recipe («Canelé de Bordeaux») Posted on: Saturday January 10, 2015  

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!

Course: Dessert, Cookies

Difficulty: Intermediate

Yield: 14 Canelés, 2 inches tall

Preparation Time: 20 Minutes

Cooking Time: 1 H

Languages:  English  |   Français


Pierre Hermé’s Orange and Grand Marnier Crepes Posted on: Thursday January 15, 2015  

Crepes are delicious French style thin pancakes. This recipe is the closest to what you would taste in France.

Course: Crêpe, Crepe And Waffle, Dessert, Brunch

Difficulty: Easy

Yield: 13 crepes, 23 cm in diameter

Preparation Time: 15 Minutes

Chef: Pierre Hermé

Book: Desserts By Pierre Herme

Languages:  English  |   Français

The Sweetened Short Pastry Recipe (French Sweet Dough) [BASE] Posted on: Wednesday June 5, 2019  

The Sweetened Short Pastry Recipe (French Sweet Dough)

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

Languages:  English  |   Français


Pastry Dough : The Sablée Dough for Tarts (French Recipe) [BASE] Posted on: Saturday April 16, 2016  

A classic French dough that is just perfect for tarts

Course: Base, Shorcrust Pastry Sablée And Sucrée, Pie Dough, Sweet Pie Dough, Shorcrust Pastry Sablée And Sucrée

Difficulty: Easy

Yield: A dough for one tart

Preparation Time: 15 Minutes

Languages:  English  |   Français