Flan, a delicious and classic dessert with a rich history in French pastry-making, is a true delight for the senses. This exquisite baked custard has been enjoyed for centuries, with its origins dating back to the renowned French chef Antoine Carême, who first mentioned the Parisian flan in his book Le Pâtissier royal parisien in 1815.
Indulge in a decadent treat with this luxurious travel cake recipe. Unlike traditional pound cakes, this version boasts a lighter crumb that is simply irresistible. Perfect on its own or adorned with a luscious pistachio ganache and vibrant red fruits, this cake is sure to impress any dessert lover.
Soft Pistachio Cake Read More »
Meet the succès biscuit: a study in elegant simplicity and exquisite texture. At its heart, it is a meringue, but not just any meringue. Enriched with finely ground almond meal, it bakes into something truly special—a delicate disc that is shatteringly crisp on the outside, yet tender and almost chewy within. If you know and love the unique shell of a perfect macaron, you will recognize this delightful contrast instantly. But the journey doesn’t end here. This sublime biscuit is more than a standalone treat; it is the essential foundation, the building block of a legendary dessert. Mastering it is your first step towards creating the revered Lenôtre hazelnut succès, a masterpiece of pastry architecture.
This concept is a testament to that very principle: a gourmet, portable dessert that elegantly rescues leftover biscuits and mousse from the fate of the bin. It’s a clever, layered delight that proves sustainability can be utterly delicious. Imagine the last scoops of a velvety red fruit mousse—perhaps raspberry or strawberry—left from a previous dessert. In a cup, it meets its perfect partner: the bright, tangy zest of an eggless passion fruit mousse. We don’t fully combine them. It’s a dessert that feels indulgent and thoughtfully crafted, yet its origins are beautifully humble. It’s a clever idea for today—turning leftovers into a portable work of art, one delightful spoonful at a time.
Passion Fruit Mousse Read More »
Get ready to experience the irresistible crunch and rich buttery flavor of classic Sablé Breton cookies, also known as galette St Michel. Originating from Sablé-sur-Sarthe in 1670, these cookies are a true French delicacy with a sandy texture that will leave you craving for more. With a high proportion of butter and egg yolks, these cookies are thick, crisp, and crumbly, making them the perfect treat for any occasion. The distinctive crosshatch markings on top add a touch of elegance to their appearance. Sablé Breton is a versatile delight, often used as a base for desserts.
Originating in the 1840s, this delectable treat was created by Parisian pastry Chef Fauvel at the renowned Chiboust pastry shop. Pain de Gênes also called Ambroisie or Genovese Biscuit is a rich and moist cake made primarily of almond paste, eggs, and melted butter, with just a hint of starch. Resembling a genoise, this cake doesn’t rely on any leavening agents for its light and airy texture; instead, the perfect rise is achieved through the emulsification of the almond paste and eggs. The key to a truly exceptional Pain de Genes lies in using the finest almond paste available, as it is what elevates the flavor profile and gives this cake its distinctive taste. While Pain de Gênes is commonly known as a cake base for Fraisier, there are endless possibilities for incorporating this almond delight into other seasonal pastries.
Pâte à Choux, also known as Choux Pastry, is a versatile and classic French pastry dough that has a fascinating history dating back to the 16th century. Legend has it that Chef Pantanelli created this dough in 1540 after leaving Florence with Catherine de Medici and her court. Originally used to make a cake named Pâte à Pantanelli, the recipe evolved over time and the dough was transformed into small cakes known as Pâte à Popelin, shaped like a woman’s breasts. These delectable treats were made from dough that was dried over a fire, hence the name Pâte à Chaud (hot dough), which eventually became known as Pâte à Choux. Pâte à Choux is renowned for its light and airy texture, making it the perfect base for a wide variety of sweet and savory creations. With just a few simple ingredients such as flour, eggs, and butter, you can create delectable pastries like éclairs, profiteroles, and cream puffs that will impress your guests and satisfy your cravings for something indulgent.
The Quatre-Quart cake, also known as the “four fourth” cake. This traditional pound cake recipe consists of equal parts of butter, sugar, eggs, and flour, creating a rich and decadent treat that is perfect for any occasion. Pound cakes have a long history, dating back to the early 1700s in northern Europe. Over the years, numerous variations of the pound cake have emerged, such as the popular lemon cake and fruitcake versions. In some recipes, vegetable oil is used instead of butter to create a moist crumb, while in America, sour cream is incorporated for a tangy twist on the classic recipe.
Financier, also known as Visitandine. These small, golden brick-shaped cakes have a rich history dating back to the 17th century in France. Made with a special blend of blanched almond flour and powdered sugar, the Financier offers a delicate and nutty flavor profile that is simply irresistible. Baked in rectangular molds, these cakes not only look like luxurious lingots but also carry a wonderful texture that is both crisp on the outside and moist inside. The Financier can be made with other nuts as well, offering a versatile twist to this traditional recipe. The secret to the Financier lies in the ‘Tant Pour Tant’ mixture, where equal amounts of almond flour and powdered sugar are finely powdered to create a smooth and luxurious texture. This preparation opens doors to a range of delightful applications, from macarons to almond cream, making it a staple in French pastry-making.
Pistachio Financier Read More »
Unlike rolled fondant used for covering wedding cakes, this pourable fondant patissier is perfect for glazing pastries like mille-feuille, éclairs, choux, donuts, and sugar cookies. With just water and sugar, you can create a glossy, smooth icing that will take your pastries to the next level.
This versatile ingredient serves as the foundation for moistening sponges and adding a touch of sweetness. Simple syrup is a staple in the world of patisserie, frequently used in daily operations at patisseries, bakeries, restaurants, and bars for cocktails. Its ability to enhance flavors and keep baked goods fresh and moist makes it a must-have in any kitchen. Just a simple blend of sugar and water, and flavorings, alcohol, fruit puree, this humble yet invaluable syrup is a game-changer in the realm of desserts.
Back in the days, pastries and fruit pies were finished with hot apricot jam, known as “nappage”. The tradition of using nappage added a protective shine. Today, neutral glaze has become more common. Its versatility does not stop there, neutral glaze is also used to texturize chocolate glazes and fruit coulis.
Neutral Mirror Glaze Read More »
If you’ve ever wondered about the mysterious realm of gelatin in pastries, you’re in for a treat! In this tantalizing tutorial, I’ll unveil the secrets of this versatile ingredient and show you how to harness its power to elevate your baking game. Whether you prefer the convenience of gelatin sheets or the practicality of gelatin powder, I’ve got you covered with expert tips and techniques to ensure sweet success in your culinary creations.
Coconut Macaroons, also known as “gâteau congolais” or “rochers à la noix de coco” in French are classic French cookies. One of the key highlights of this traditional treat is the luxurious touch of tempered dark chocolate glazing one side of the cookie, adding a rich and decadent element to the overall experience. The combination of coconut and dark chocolate creates a perfect balance between sweetness and bitterness, making each bite a moment of pure bliss. ut Macaroons, where every bite tells a story of French culinary tradition and passion for exquisite flavors. And the bonus? Madeleine En Trompe l’Oeil. A coconut macaroon base cookies and a hump made out of passion fruit crémeux.
Originating in France or Italy in the 17th century, pastry cream, also known as “crème pâtissière,” is a beloved classic in the realm of French patisseries. With just a few key ingredients such as eggs, milk, sugar, and starch you can create a decadent pastry cream that serves as the perfect filling for tarts, éclairs, and other delightful pastries.
In this article you will discover all the exacts informations you need to choose, cooke and store eggs like a real chef.
The perfect guide for cooking eggs Read More »
Indulge in the culinary masterpiece known as the Vanilla Raspberry Crown Cake by Bruno Albouze. This exquisite dessert is a symphony of flavors and textures, starting with a buttery crust as the foundation. As you delve deeper, you will encounter layers of luscious vanilla mousse, light lemon cake sponge, and a rich raspberry gel. The final touch? A delicate sprayed chocolate velvet shell that will tantalize your taste buds. Join me as we explore the intricate layers and exquisite craftsmanship of this show-stopping dessert, a true work of art in the world of pastry.
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10000 years of feast.
Snails have been used since prehistoric times. Remains of shells were found in the territory of modern Spain and the entire Mediterranean. Snails were gourmet fare in ancient Rome. In the middle age, escargots appeared on the table of nobles. Francis I and Henri II did elevate the dish to the royal rank. In 1814, during the dinner in honor of Alexander I, Talleyrand asked his chef Antonin Carème to think about an exceptional dish that will impress the Tsar. He came out then with a genius idea to create a recipe based on escargots stuffed with a parsley-garlic-butter compound. The success was immediate. The escargot dish as we know it today was born. The key to this dish lies in the herbed-butter compound that elevates the snails to a whole new level of deliciousness. Imagine savoring each bite of succulent escargot coated in a rich, licorice-garlic-infused-butter sauce, paired perfectly with a crispy baguette to soak up every last drop. The experience of indulging in this iconic French dish is truly one-of-a-kind. If you’ve never tried Escargots before, now is the perfect time to embark on a culinary adventure and discover the flavors of France.
Introducing the exquisite land and sea Charred Leek (Poireaux Brûlée) appetizer. Stuffed with crab meat-seaweed butter compound, seasoned with mango-brunoise vinaigrette, and topped with bread tuile. A sophisticated twist on the classic poireaux vinaigrette found in traditional bistros, this dish takes the flavors to a whole new level. The process of charring the leeks adds a deep caramelized smokiness, complemented by a subtle sweetness and a soft, succulent texture that is simply irresistible. Inspired by the legendary French chef Eric Fréchon, this recipe is a true gastronomic delight filled with elegance and decadence. Stay tuned to discover the secrets behind this exquisite dish and learn how to recreate this culinary masterpiece in your own kitchen. It’s a culinary experience you won’t want to miss!
Stocks are the base for great recipes. They play an important role in the cuisine world. Stocks are easy to prepare and utilize scraps that would otherwise be wasted. Brown stock get its original color and flavor from the initial step of roasting bones and vegetables. The caramelized sugars from the tomato paste add a burst or color and a richer flavor. An important rule when it comes to stock making is don’t add any salt. If you plan to reduce it to make demi-glace or glace de viande, the salt concentration can easily become too high if you add it at the beginning. Concentrated stock where a great part of the gelatin has been extracted from the bones will be thick and gelatinous when cold.
Brown chicken stock & Demi-Glace Read More »
Stocks are the base for great recipes. They play an important role in the cuisine world. Stocks are easy to prepare and utilize scraps that would otherwise be wasted. Brown stock get its original color and flavor from the initial step of roasting bones and vegetables. The caramelized sugars from the tomato paste add a burst or color and a richer flavor. An important rule when it comes to stock making is don’t add any salt. If you plan to reduce it to make demi-glace or glace de viande, the salt concentration can easily become too high if you add it at the beginning. Concentrated stock where a great part of the gelatin has been extracted from the bones will be thick and gelatinous when cold.
Brown Veal Stock & Demi-Glace Read More »
Among the greatest appetizers, are the soups. Served cold or hot, the Vichyssoise belongs to this category. It was invented by Louis Diat, head chef at the Hotel Ritz-Carlton in 1917… working on new menu items, he recalled his mother’s soup. Interestingly enough, Julia Child’s absolute favorite soup was vichyssoise. Here is an upscaled version inspired by Chef Frédéric Anton, MOF and three stars at the Guide Michelin.
Vichyssoise, Melba Toast Read More »
Dive into the art of making homemade chicken stock from scratch. This essential base is not only a labor of love but also a key ingredient for a wide range of dishes, from hearty soups to rich sauces and veloutés. It worths noting that using homemade chicken stock in sauce enhances the final reduced sauce with a richer texture. The collagen from bones, released during slow cooking, gives the sauce a luxurious body that holds its shape—a quality often lacking in store-bought versions, which tend to be thinner and less gelatinous.
White Chicken Stock Read More »
