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What to cook with : Eggs
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
Languages: 
English | 
Français
A delicious and elegant tart, Rhubarb and Raspberry
Difficulty: Experienced
Languages: English | Français
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
Languages: English | Français
Julia Child loved quiches, and gives us this perfect recipe for a simple and delightful quiche
Course: Main Dish, Quiche, Vegetarian Dish
Difficulty: Easy
Yield: Une quiche de 23 centimètres
Servings: 6
Preparation Time: 30 Minutes
Cooking Time: 40 Minutes
Chef: Julia Child
Book: Mastering The Art Of French Cooking, Vol.1
Languages: English | Français
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
Languages: English | Français
Delicious chocolate brownie-like small cakes, a recipe from Californian star Thomas Keller
Difficulty: Easy
Yield: 20 bouchons cakes
Servings: 20 bouchons de 5 cm
Chef: Thomas Keller
Book: Bouchon Bakery
Languages: English | Français
A recipe from the acclaimed chef of the century, a quiche lorraine is a French classic
Difficulty: Easy
Servings: 6
Preparation Time: 30 Minutes
Cooking Time: 20 Minutes
Chef: Paul Bocuse
Book: Paul Bocuse: The Complete Recipes
Languages: English | Français
Delicious French madeleines !! This recipe guarantees a perfect shaped madeleine, fluffy and authentic French !
Difficulty: Easy
Yield: 24 madeleines
Preparation Time: 40 Minutes
Cooking Time: 11 Minutes
Chef: Lenôtre
Book: Les Douceurs De L’enfance
Languages: English | Français
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
Languages: English | Français
A recipe that totally converted me... for I never liked gingerbread until I tasted this one...
Course: Pound Cake, Dessert, Brunch
Difficulty: Easy
Yield: Un cake de 10cm x 25cm
Servings: 10
Preparation Time: 30 Minutes
Cooking Time: 50 Minutes
Chef: Jacquy Pfeiffer
Book: The Art Of French Pastry
Languages: English | Français
Delicious French cookies from the James Beard award winner Jacquy Pfeiffer
Course: Cookie, Dessert, Cookies, Sablé Cookie
Difficulty: Easy
Yield: 40 sablés
Preparation Time: 20 Minutes
Cooking Time: 25 Minutes
Chef: Jacquy Pfeiffer
Book: The Art Of French Pastry
Languages: English | Français
A delicious mascarpone cream that is so easy !
Course: Base, Sweet Base, Cream And Custard, Thick Cream, Mascarpone Cream
Difficulty: Easy
Preparation Time: 5 Minutes
Chef: Christophe Michalak
Languages: English | Français
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
The Ladyfinger biscuit is used in many pastries and cakes
Course: Base, Cake For Layer Cakes
Difficulty: Intermediate
Languages: English | Français
Comforting pancakes, fluffy and delicious, for a perfect Mediterranean brunch, from one of my favorite chefs, Yotam Ottolenghi
Course: Pancake, Brunch, Vegetarian Dish
Difficulty: Easy
Servings: 4
Preparation Time: 20 Minutes
Cooking Time: 2 Minutes
Chef: Yotam Ottolenghi
Book: Plenty
Languages: English | Français
A delicious brunch as served in Basque Country, Spain
Course: Brunch
Difficulty: Easy
Servings: 6
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Languages: English | Français
A delicious and traditional dish from Lyon, a city some say is the food capital in France
Course: Main Dish
Difficulty: Intermediate
Preparation Time: 40 Minutes
Cooking Time: 30 Minutes
Chef: Madame D'aubery
Languages: English | Français
The Genoa bread ('Pain de Gênes') is a cake made from almond paste, eggs and melted butter, but only a minimal amount of flour.
Course: Base, Sweet Base, Cake For Layer Cakes, Genoa Bread
Difficulty: Intermediate
Chef: Stéphane Tréand
Languages: English | Français
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!
Difficulty: Intermediate
Yield: 14 Canelés, 2 inches tall
Preparation Time: 20 Minutes
Cooking Time: 1 H
Languages: English | Français
Delicious French Butter Cookies originating in Normandy
Course: Cookie, Dessert, Cookies, Sablé Cookie
Difficulty: Easy
Yield: 26 shortbreads of 7 cm (3") in diameter
Preparation Time: 15 Minutes
Cooking Time: 16 Minutes
Languages: English | Français
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)
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
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
A delightful and creamy buttercream, white in color and really delicious, a recipe of French pastry master Pierre Hermé
Course: Base, Sweet Base, Cream And Custard, Buttercream, Custard
Difficulty: Intermediate
Yield: 880 grams (when using all the meringue)
Preparation Time: 30 Minutes
Chef: Pierre Hermé
Book: Best Of Pierre Hermé
Languages: English | Français
The Choux pastry, or 'pâte à choux', is a dough used in a lot of French pastries
Course: Base, Sweet Base, Choux Dough
Difficulty: Intermediate
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Languages: English | Français
