What to cook with Eggs

The Bilbao Brunch Posted on: Monday May 16, 2016

A delicious brunch as served in Basque Country, Spain

Course: Savory Brunch, Brunch, Piperade

Difficulty: Easy

Servings: 6

Preparation Time: 1 H

Cooking Time: 20 Minutes

Staples : Bilbao, Mon Père, Pays Basque

Languages: English | Français

Philippe Urraca’s French Brioche Posted on: Friday August 30, 2019

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

Staples : Marie-Antoinette

Languages: English | Français

Nantua’s Tart (Rhubarb Raspberry) Posted on: Saturday July 20, 2019

A delicious and elegant tart, Rhubarb and Raspberry

Course: Dessert, Tart

Difficulty: Experienced

Staples : Bugey, Clara, France, Nantua

Languages: English | Français

The Easy 10 Minute Classic Tiramisu Recipe Posted on: Friday March 29, 2019

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’s Leek Quiche (“flamiche”) Posted on: Wednesday September 7, 2016

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

Lenôtre’s Raisins Grand Marnier Bread Posted on: Sunday October 21, 2018

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

Thomas Keller’s Chocolate Bouchons (French brownie cakes) Posted on: Friday September 21, 2018

Delicious chocolate brownie-like small cakes, a recipe from Californian star Thomas Keller

Course: Dessert, Cookies

Difficulty: Easy

Yield: 20 bouchons cakes

Servings: 20 bouchons de 5 cm

Chef: Thomas Keller

Book: Bouchon Bakery

Staples : Clara

Languages: English | Français

Paul Bocuse’s Quiche Lorraine (the chef of the century) Posted on: Saturday July 28, 2018

A recipe from the acclaimed chef of the century, a quiche lorraine is a French classic

Course: Main Dish, Quiche

Difficulty: Easy

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 20 Minutes

Chef: Paul Bocuse

Book: Paul Bocuse: The Complete Recipes

Languages: English | Français

French Madeleines Recipe Posted on: Sunday February 15, 2015

Delicious French madeleines !! This recipe guarantees a perfect shaped madeleine, fluffy and authentic French !

Course: Madeleine, Cookies

Difficulty: Easy

Yield: 24 madeleines

Preparation Time: 40 Minutes

Cooking Time: 11 Minutes

Chef: Lenôtre

Book: Les Douceurs De L’enfance

Languages: English | Français

Alice Waters’ Buttermilk Waffles Posted on: Monday September 25, 2017

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

Jacquy Pfeiffer’s French Gingerbread Posted on: Monday December 26, 2016

A recipe that totally converted me... for I never liked gingerbread until I tasted this one...

Course: Pound Cake, Dessert, Brunch

Difficulty: Easy

Servings: 10

Preparation Time: 30 Minutes

Cooking Time: 50 Minutes

Chef: Jacquy Pfeiffer

Book: The Art Of French Pastry

Languages: English | Français

Jacquy Pfeiffer’s Christmas Sablés Cookies Posted on: Wednesday December 14, 2016

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

Michalak’s easy Mascarpone Cream [BASE] Posted on: Saturday December 3, 2016

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

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

Ladyfingers dough recipe [BASE] Posted on: Tuesday June 14, 2016

The Ladyfinger biscuit is used in many pastries and cakes

Course: Base, Cake For Layer Cakes

Difficulty: Intermediate

Languages: English | Français

Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter Posted on: Monday June 13, 2016

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

Lyonnaise Sausage in Brioche (“Saucisson Brioché”) Posted on: Tuesday April 19, 2016

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'aubéry

Staples : Lyon, Mont-Blanc

Languages: English | Français

Stéphane Tréand’s Genoa Sponge [BASE] Posted on: Tuesday November 29, 2016

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

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

Staples : Bordeaux, France, Ouest-Sud

Languages: English | Français

French Saint-Michel Cookies Posted on: Saturday January 17, 2015

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

Staples : Bretagne, France, Ouest-Nord

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

Pierre Hermé’s French Buttercream [BASE] Posted on: Wednesday September 14, 2016

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