Poularde Demi-Glace
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Mont Blanc Bûche
This exquisite Mont Blanc Bûche de Noël combines elegance and indulgence with layers of complementary textures and flavors. It features a delicate thin crust and rich almond cream as its base, topped with a moist chestnut biscuit. A luxurious cognac-infused marrons confit compote adds depth, balanced by a silky vanilla mousse. The French meringue adds a light crunch, while the finishing touch of paper-thin milk chocolate barks lends a refined, crisp texture to this ultimate holiday dessert. A true centerpiece for festive celebrations!
Chestnut Paste
The chestnut—châtaigne or marron in French—is the quintessential starchy nut of the holidays. Harvested in November, it is fêted in towns across France. Nutritious and versatile, chestnuts can be simply grilled, baked, or boiled. They are a classic accompaniment to roasted Christmas capon. Puréed into pâte de marrons (chestnut paste) or sweetened into crème de marrons, they form the basis of iconic desserts such as the Mont Blanc. Although crème de marrons is readily available, pâte de marrons may be harder to locate. You can use the Sabaton brand (pate de marrons or pate de marrons confit), or follow this recipe to make it from scratch.
Gianduja
Gianduja is a smooth, melt-in-your-mouth Italian paste made from hazelnuts, sugar, and cocoa. Smooth and aromatic, it’s used in a wide variety of pastry creations: to fill cakes, make mousses, creams, or ice creams, or even as a ganache in chocolate confectionaries. It can also be enjoyed simply as a spread. Long story short, Nutella is just a bad copy of it.
Chicken Quiche
So, why do most quiches fail to impress? Because of the crust. Without a lasting, flaky, buttery foundation—one that cradles rather than crumbles—the entire venture isn’t worth the time. The filling is only ever as good as the shell it calls home. This recipe is an exploration of perfection: a flawless, complete-meal French quiche. We begin not with the custard, but with a symphony of components, each prepared to highlight its unique character. First, spinach, wilted to sweet surrender. Then, woodsy pied de mouton mushrooms, reduced in cream and vibrant persillade. Next, layers of comfort and richness: tender boiled potatoes, pan-seared chicken breasts, delicate chicken livers, and a tangle of roasted onions, their sweetness deepened by the heat. But we are not done. Now comes the cheese: the nutty, crystalline melt of aged Comté meets the creamy, tangy intrigue of fresh goat cheese. Each ingredient is cooked in its own order, then artfully distributed within the sanctuary of the blind-baked shell. The final alchemy? A rich, silken custard of half-and-half and eggs, poured gently to submerge the mosaic within. A generous snow-fall of Parmigiano Reggiano over the top, and then into the oven it goes. We wait until it emerges transformed: firmly set, majestic, and a deep, inviting golden brown.
Quiche Crust
Master the art of the perfect quiche foundation. In this recipe, you will learn the essential techniques—from mixing and resting the dough to shaping and blind-baking—for creating the flakiest, most authentic French quiche crust. Once your golden, crisp shell is ready, the final step is simple: fill it with your favorite ingredients and bake. A stunning, professional-quality quiche is just moments away.
Panettone Milanese
My passion for the tall, chef-hat-like fruited brioche known as panettone has always been a point of curiosity. For me, it was never just a Christmas bread; it was a quest that began in the unlikeliest of places: the San Francisco airport in 2005. There, stacked in all their golden, domed glory, were the Emporio Rulli Panettone Milanese. That initial fascination soon demanded a pilgrimage. I decided to meet the master at his source, journeying to the Rulli bakery in historic downtown Larkspur—a quaint Marin County town just twenty minutes across the Golden Gate Bridge. I met Emporio, and though he was generous with his spirit, he guarded his recipe like a sacred text. He didn’t give it away, but I swore to myself, standing in that hallowed space, that one day I would learn to make it the right way, just as he does. I soon learned why the recipe is so fiercely protected. Often called the world’s most complicated brioche, a successful panettone lives or dies by its cultivated sourdough starter, the lievito madre. This is a living, breathing entity that requires a baker’s devotion. I know this now, but my path was not always so pure. In the past, I’ve taken shortcuts, like in my “Quick Panettone” video, enhanced with the forbidden ingredient: commercial yeast. I received my share of critics, and rightly so. Make no mistake, there is absolutely no comparison whatsoever with the traditional panettone made according to the best practices. It took me twenty years to earn this knowledge. But now, after this journey, I can finally offer you the keys. With this video and recipe, you will be able to pierce all the secrets to making the flawless panettone you have ever dreamed of achieving one day. The real deal!
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Black Forest Ice Cream Cake
Behold, the ultimate summer homage to a classic: the Black Forest ice cream cake. This is no mere frozen dessert; it is a symphony of textures and temperatures, a masterpiece that translates the soul of the famous German cake into a breathtakingly cool creation. Imagine first a foundation of chocolate dacquoise biscuit—a layer not of cake, but of a delicate, crisp-yet-chewy almond and cocoa meringue that provides a subtle, nutty crunch. Upon this rests the heart of the matter: a deep, intensely smooth chocolate ice cream. It’s rich and velvety, the kind that tastes of dark cocoa rather than mere sweetness, forming the robust core of our frozen edifice. But what is a Black Forest without its cherries? Here, they are not an afterthought but the star turn: flambéed griottes (petite cerises). These are not simple, syrupy fruits. Each small cherry is a burst of complex, brandy-kissed warmth, their slight tartness cutting through the chocolate’s richness with elegant precision. They are scattered through the ice cream like glittering, ruby jewels. The entire cascade is then enrobed in a cloud of vanilla chantilly, and finally, the entire creation is wrapped in shards of thin chocolate barks. They crackle at the touch of a spoon, providing a satisfying snap that gives way to the creamy, crunchy, fruity layers within. This is fantasy forged in ice and cream, a dessert that promises—and delivers—pure indulgence.
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Natural Starter
The true soul of your bread begins with the wild yeasts dancing on the skins of sun-warmed, organic Black Muscat grapes from my backyard, and on apples from a nearby village. I ferment their juice into a frothing, living potion—the primal heartbeat of the starter. This is more than a leavening agent; it is the foundation of flavor, the key to a shattering crust and a crumb that sings. The process takes five days, because just as in cooking, without a solid foundation, nothing great can emerge. I promise you, this levain will create the best panettone tradizionale you have ever tasted. Let me share one of the best tricks I learned from a Meilleur Ouvrier de France baker.
Lievito Madre
You hold in your hands a vibrant, acidic levain—a living ecosystem that gives rustic breads their profound character. This is where the journey to the true Lievito Madre begins, but it is not the destination. The secret, the one guarded by master panettone artisans, lies not in harnessing this acidity, but in performing a near-alchemical transformation: turning this wild, acidic bread enhancer into a gentle, powerful, and incredibly mild starter. This metamorphosis is the heart of the “forever talked about story” behind the super-rich panettone dough. A high-acidity environment would weaken the gluten network of that sugary-buttery, egg-rich dough. The challenge is a delicate dance of biology and biochemistry: maximizing volume without compromising texture within a lower pH. Here is the foundational step-by-step instruction to initiate this transformation, a process that purifies and strengthens your starter, preparing it for its ultimate destiny.
Turkey Leg Roulade
Let us liberate Thanksgiving from the tyranny of the whole bird. This year, we trade the sprawling, often-anxiety-inducing centerpiece for a masterpiece of concentrated flavor and foolproof elegance: the Turkey Leg Roulade. Instead of brining and roasting a complete turkey—a challenging task that pits dry breast against underdone thighs—I propose a fantastic alternative. We focus on the most succulent part, the legs, transforming them into a stunning, deboned roulade. En premier, you will learn how to easily debone two turkey legs. These will be rolled around an exquisite, deeply savory stuffing. We gently ground the bird’s own breast meat to ensure tenderness, then combine it with a luxurious duxelles of black chanterelle sautéed with shallots and the rich livers, all glistening in decadent duck fat. But no masterpiece is complete without its foundation. The saved bones are not discarded; they are our secret weapon. Browned in the oven with a classic mirepoix, they are then slowly reduced in a rich chicken stock. This deeply savory base is then added to the rendered jus from the roast, and finished with a brilliant, tangy swirl of blackcurrant puree. 🦃
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Turkey Gravy
Our journey begins not with a thickener, but with foundation. We take the turkey bones—from the deboned legs and roast them to dark brown. We do likewise with the mirepoix. This charred, fragrant foundation is then transferred to a heavy stockpot, where it is slowly submerged in a rich, homemade poultry stock. A bouquet of hardy herbs—thyme, rosemary, and a bay leaf—is added, along with a handful of black peppercorns. We bring it to the barest whisper of a simmer, allowing the pot to gently murmur for hours. The patient cooking encourages the marrow and collagen from the bones to dissolve, resulting in a liquid that is already substantial and deeply flavorful. Once the stock is perfumed and fortified, it is passed through a fine chinois. The gravy is then chilled one night to rest. Then the fat is scrapped out from the surface. We then return this pristine stock to the heat for a reduction. This rendered, intensely savory juice forms the base to which we add our final gravy, along with a secret weapon: a touch of red fruit.
Deboning A Turkey Leg
The humble turkey leg, a symbol of rustic feasts, can be transformed into an elegant and stunning centerpiece. The key to this culinary magic trick lies in a single, empowering skill: deboning. Don’t be intimidated by the thought of it. With a sharp, boning knife and a little patience, you’ll unlock a world of possibilities, starting with a magnificent turkey roulade.
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Champagne Orchard Entremet
Of all the creations to emerge from the patissier’s kitchen, Le Verger Champenois is perhaps the most poetic—a celebration of elegance in edible form. Its name, evoking a champagne orchard, hints at the delicate marriage of fruit and fizz that awaits. The journey begins at the base with a layer of thin pistachio sponge, its color a muted earth-green and its crumb impossibly fine. Upon this, a vibrant stratum of red fruit coulis lies like captured summer. Enveloping it all is the champagne mousse: a cloud of effervescent delight. Whipped to a consistency that is both substantial and weightless, it carries the sophisticated, dry notes of champagne, teasing the palate with a festive sparkle that is felt more than tasted. The mousse binds the nutty base and the fruit core in a cool, luxurious embrace. But the crowning glory is the torched Italian meringue. On y va ?
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Pistachio Sponge Sheet
Before the shimmering glazes and intricate layers of any grand entremet lies its foundation: a sponge that must be both ethereal in texture and stalwart in structure. This soft pistachio sponge sheet, a close cousin to the classic Joconde biscuit, is precisely that. Its fine, absorbent crumb soaks up liqueurs and syrups without surrendering its form, while its delicate nutty flavor provides a sophisticated base for complex creations. It is the ideal canvas for frame-built masterpieces, such as the celebrated Le Verger Champenois, where each tier relies on this impeccable support.
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Red Kuri Squash Strudel
Today, we are going to challenge the very essence of pumpkin preparation. We are not merely using the squash; we are honoring it, from its sturdy stem to its very last seed. Our goal is an entirely waste-free, deeply creative Autumn dish I call Red Kuri Squash Strudel. This isn’t just about roasting a vegetable and wrapping it in pastry. This is a full celebration of the gourd’s potential. We begin with a beautiful red kuri squash. Its pear shape, the yellow color of its flesh and its chestnut flavor have earned it the name of Potimarron in French. Instead of discarding the “guts,” we see them as the foundation of our dish. Those slippery seeds and fibrous threads are not scrap; they are treasure. This will become the astonishing base for our sauce. Meanwhile, the sweet, dense flesh and skin of the squash will be roasted until it is deeply caramelized and tender. We’ll then puree it with fresh goat cheese, cooked again to concentrate flavors and fold it with chestnuts into a velvety filling, which we will encase in whisper-thin layers of filo dough. As it sears, the strudel will transform into a shatteringly crisp, golden parcel, a textural dream that gives way to the warm, spiced heart within. It will be served resting in a moat of that luscious red kuri squash sauce, alongside a tangle of slowly braised leeks, their sweetness having been coaxed out over low heat until they are meltingly soft. So, let’s begin. Take your squash, feel its weight, and let’s create something truly unique together.
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Carrot-Ginger Baked Pork Samosas
Don’t let a single scrap of that magnificent braise go to waste. These carrot-ginger baked pork samosas are a tribute to thrift and flavor, transforming the rich remnants of our braised pork cheeks into a handheld delight that is both elegant and deeply satisfying. After the meltingly tender cheeks have been served, you’re left with a treasure of meat scraps and that glorious, concentrated cooking liquid now thick with the essence of shredded carrots, sweet onion confit, and spicy ginger. We’ll flake the remaining pork, letting its fork-tender strands mingle with this reduced mixture. The shredded carrots have almost dissolved into a sweet, jammy base, the onion confit lends a profound, silky depth, and the ginger provides a bright, awakening heat that cuts through the richness. Encased in crisp, golden, baked pastry, each samosa is a perfect parcel of contrast.
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Braised Pork Cheeks
Today, we’re building an incredible symphony of deep, unctuous flavor and brilliant texture. Our instruments? Humble pork cheeks and the opulent, perfumed beauty of Black Muscat grapes.
Our work began yesterday. The cheeks were nestled into a deep pot with red wine and rich stock, then left to slowly braise for hours until they reached that perfect state of fall-apart tenderness. But we didn’t stop there. To achieve an elegant, clean slice, the succulent meat was carefully packed, put under a firm press, and left to chill overnight. This morning, we’ll unmold and cut them into gorgeous, compact palets—medallions of concentrated flavor.
And nothing is wasted here. The trimmings from those pressed cheeks are the hidden treasure, the star of a luxurious samosa stuffing. We’re shredding them together with braised carrots, which have been cooked down in duck fat with a generous kick of ginger. This filling is rich, complex, and destined for a crisp, golden wrapper.
To cut through all that glorious richness, we’re creating a confit of Red of Florence onions. They’ll bathe in a reduction of Black Muscat grape juice and balsamic vinegar, reduced until it’s both fragrant and sweet-tart, a glossy, profound sauce that ties our entire plate together.
It’s a study in contrasts: the soft, yielding cheek against the shattering crispness of the samosa; the savory depth of pork against the bright, floral acidity of the grape. This isn’t just dinner; it’s an event. Your next Holiday-at-home recipe? Absolutely.
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Creme Anglaise
Silky, versatile, and the very soul of elegance, crème anglaise is the undisputed foundation of the patisserie world. More than just a custard, it’s the essential base for classic ice creams, airy mousses, and the dreamy Floating Island. But what’s the secret? Unlike its thicker cousin, crème pâtissière, this velouté-textured sauce contains no starch, making it a delicate dance of heat. It must never boil; instead, it is carefully “poached” to exactly 185ºF (85ºC) before being rapidly chilled to lock in its sublime texture. In this video, we guide you through the precise technique to master it. Remember, with such a simple recipe, ingredients are paramount: seek out the best whole milk, pasture-raised eggs, and real vanilla.
French Buttercream
Of all the buttercreams, the French is the undisputed aristocrat. While its siblings—the sugary American, the sturdy Swiss Meringue, the sharp Italian—all have their virtues, none can achieve its particular brand of alchemy. It begins not with egg whites or simple syrup, but with a custard: a crème Anglaise of such silken perfection it could be a dessert in its own right. This is where the magic lies. The warm, liquid custard is allowed to cool then butter is beaten into the custard. It possesses a melt-in-the-mouth quality that is both rich and ethereally light, with a subtle, complex depth that no meringue-based buttercream can replicate.
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Lemon Curd
At its heart, the magic of lemon curd is a lesson in foundational pastry technique. It is, in essence, a vibrant citrus sabayon. The process begins with the vigorous whipping of lemon juice with whole eggs and sugar over a heat source. This initial stage is crucial; it’s the creation of the emulsion’s structure, trapping air and setting the stage for what is to come: the incorporation of butter. This is the ultimate emulsion: a perfect, silken marriage of sharpness and sweetness, of airy lightness and decadent richness. The result is a versatile wonder, a curd or crémeux that can fill tarts, layer cakes, to-go dessert in cups, or simply be savored by the spoonful. Yet, perhaps its most celebrated and beloved application remains the classic Lemon Pie.
Italian Meringue Buttercream
More than just a sweet frosting, buttercream is a canvas of limitless potential. At its heart lies a beautiful alchemy: the transformation of light, sweetened egg whites—a delicate meringue—into something rich, velvety, and profoundly stable by the gradual addition of butter. While many buttercreams begin with a simple meringue, the key to a truly superior result lies in the technique. Just like its component parts, buttercream achieves its most resilient and silky-smooth texture when made with a cooked meringue base, such as the Swiss or Italian method. This process not only ensures a stable structure but also delivers a flawless, non-gritty sweetness. And of course, the star ingredient cannot be overlooked. The butter is not merely an addition; it is the soul of the buttercream. Its quality is paramount, directly translating into the final taste and the luxuriously smooth mouthfeel that makes this frosting so exceptional. In this video, we will guide you through the elegant process of creating the perfect all-purpose Italian meringue buttercream. You’ll learn the secrets to a glossy, stable meringue and master the technique of emulsifying the butter to achieve a light, creamy, and incredibly versatile frosting that is the hallmark of professional patisserie.
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Hazelnut Succès
A true icon from the legendary pâtissier Gaston Lenôtre, the Hazelnut Succès is a masterclass in texture and flavor. Imagine two disks of crisp yet chewy almond biscuit, their delicate shells giving way to a rich, luxurious hazelnut filling. Each bite is a sublime contrast, an experience so airy and delightful it feels like enjoying a magnificent, giant macaron.