I am pleased to present to you my 12-layer chocolate cake, a delicious and visually stunning dessert that will surely impress your guests. This multi-layered cake is a classic North American favorite, with a twist inspired by the popular naked cake trend that emerged in weddings in 2010. To create this show-stopping cake, I use a third of the honey ganache glaze recipe to cover the top, giving it a beautifully smooth and glossy finish. The key to a successful ganache base cake lies in the choice of sponge. For this recipe, I recommend using viennois biscuit, Joconde biscuit, or pain de Gênes. Pain de Gênes, also known as the “bread of Genoa,” is a cake made primarily from almond paste, eggs, and melted butter, with just a minimal amount of flour. This makes it a great option for those looking for a gluten-free dessert. When it comes to enjoying a cake with ganache, remember that it’s best served at room temperature. Allow the cake to sit out for a couple of hours before serving to ensure the ganache is perfectly soft and luscious. You’ve always wanted to create a stunning and delicious multi-layered chocolate cake? You’re in the right place. Get ready to elevate your baking skills and wow your guests with this decadent dessert.
Indulge in the ultimate gourmet treat with my XXL black truffle ravioli with creamy sage-infused parmesan sauce. In this video, I’ll show you how to make homemade ravioli pasta filled with an incredible mixture of mushroom duxelles-ricotta cheese and braised veal. But that’s not all – we take it to the next level by sandwiching that filling in rings of luxurious black truffle shavings and topping it off with an egg yolk in its center. Discover the art of creating XXL black truffle ravioli with creamy Parmigiano Reggiano sauce and elevate your cooking skills to new heights. Trust me, you won’t find a more decadent and impressive dish than this. This large Truffle Ravioli is a luxurious dish inspired by the Italian chef Simone Zanoni. Click play and let’s get cooking!
Have you always wanted to make your own homemade pasta from scratch? Look no further because you’ve come to the right place! Trust me, this technique will take your pasta game to a whole new level! One of the secrets to achieving the perfect texture and color for your homemade pasta is the use of extra fine semolina flour. It adds a bit more sturdiness to the pasta, allowing it to hold up well with different sauces. This means that each bite of pasta will be coated in sauce, enhancing the overall flavor of your dish. Now, let’s talk about the star ingredient: high-quality eggs. Remember, happy hens produce healthy eggs, and you can taste the difference! The vibrant, golden yolks will not only add a beautiful color to your pasta dough, but they will also bring a rich, delicious flavor that will take your dish to the next level. Let’s dive into the world of homemade pasta together!
Fish and chips is an iconic hot dish that originated in England and has since spread across the globe, with many regional variations popping up along the way. Here in California, you can find it on almost every street corner. But why settle for the mediocre when you can make your own gourmet version at home? In this recipe, I’ll be showcasing two different techniques for frying the fish. The first version will feature a light and crispy tempura batter, giving the fish a delicate and airy texture. Perfect for those who prefer a lighter, less greasy option. But if you’re looking for something a little more indulgent, the second version is for you. We’ll be using a unique eggless breading technique, utilizing crushed tostadas to create a flavorful and crunchy coating for the fish. It’s a twist on the traditional recipe that will leave your taste buds craving more. Of course, no fish and chips would be complete without a side of chips. We’ll be whipping up a batch of perfectly crispy and golden french fries to accompany our fish. And let’s not forget the tartar sauce! I’ll be sharing my secret recipe for a tangy and creamy sauce that pairs perfectly with the fried fish. So if you’ve always wanted to try your hand at making fish and chips at home, you’re in the right place.
If you’re a fan of French cuisine, then you’ve probably heard of the legendary croque monsieur. Originating from the heart of Paris in 1901, this iconic sandwich has become a staple in brasseries and bistros around the world. And today, I’m thrilled to share with you the secrets behind creating the perfect croque monsieur at home. To get started, you’ll need a few key ingredients that define the essence of this classic sandwich. First and foremost, we have the jambon, also known as French ham, which adds a savory and flavorful element to each bite. Next, we have the Gruyere cheese, with its rich and nutty taste, creating a perfect pairing with the ham. And finally, we have the pain de mie, a soft and fluffy bread that provides the ideal texture for this mouthwatering creation. Traditionally, a croque monsieur consists of jambon and Gruyere cheese pressed between two slices of pain de mie. However, to take it up a notch, you can also fill and top the sandwich with a luscious béchamel or mornay sauce. This creamy addition elevates the flavors and takes the crunch sir to a whole new level of deliciousness. And for those who are looking to go the extra mile, I’ll also be showcasing a special variation called the Croque Madame, where a sunny-side-up egg is delicately placed on top of the croque monsieur. The combination of gooey cheese, savory ham, and a perfectly cooked egg is simply divine. The bonus? a delectable panini made with focaccia and brie cheese.
Did you know that watercress ”cresson” in French is considered a superfood? It’s true! Packed with vitamins A, C, and K, as well as iron, calcium, and antioxidants, this humble leafy green offers a wide range of health benefits. Watercress has been used for centuries in both medicinal and culinary applications. From supporting healthy digestion to boosting immune function, watercress is a powerhouse of nutrients that can enhance your overall well-being. Join me, as I dive into the unique flavor and remarkable health benefits of this aquatic leafy vegetable. In this exciting episode, we’ll uncover the hidden powers of watercress and learn how to incorporate it into a delicious velouté soup that will tantalize your taste buds. But that’s not all! you will learn the secret to making the perfect greener than ever soup. Let’s get started with these gorgeous freshly picked watercress and fromage blanc at the Cordes-Sur-Ciel farmers’ market.
Are you craving a hearty and flavorful dish that will impress your family and friends? Look no further! These culinary wonders are a popular dish in many cuisines and are known for their versatility. Imagine a juicy and vibrant bell pepper or a plump and succulent tomato, carefully hollowed out and stuffed with a variety of mouthwatering fillings. From savory meats to delightful combinations of flavors, the possibilities are endless. Whether you prefer a meaty filling or a vegetarian option, this recipe has got you covered. One of the highlights of this recipe is the addition of leftover carbs such as rice and potatoes to the forcemeat. This not only adds extra texture and flavor but also helps to make the dish even more satisfying. Every bite is a delightful explosion of flavors, and the combination of the tender peppers or tomatoes with the robust filling is simply irresistible. And cooked in a wood-fired oven, makes it even better.
This classic Italian dish combines tender chicken with a rich and creamy cheese sauce, resulting in a culinary masterpiece that will leave you wanting more. Now, you may be wondering, what are the key ingredients that make this Chicken Alfredo so exceptional? Along with succulent chicken, Parmesan or Comté cheese and heavy cream play a crucial role in creating the velvety smooth sauce that envelops the meat. Chicken Alfredo is traditionally served with pasta. From how to properly cook the chicken breast to achieve that juicy and tender texture, to the best technique for achieving a silky smooth sauce.
Salmon is the go-to choice for many seafood lovers, and for good reason. Its rich flavor and buttery texture make it a true delicacy. However, achieving the perfect sear and tender flesh can be a challenge, even for experienced cooks. But fear not, because I’m here to guide you through the process step by step! With my tips, you’ll be able to recreate the same sear you’d find in a high-end restaurant, right in the comfort of your own kitchen. One of the secrets to a successful pan-seared salmon is knowing how to flip it without damaging the skin. I’ll be sharing my technique for a seamless flip that guarantees a perfectly cooked fish every time. No more worries about the skin sticking to the pan or falling apart! You’ve always wanted to achieve that restaurant-style sear on your salmon, and now you’re in!
Egg florentine is a culinary masterpiece that combines the richness of poached eggs, the earthiness of wilted spinach, and the velvety indulgence of homemade mornay sauce, all nestled on a buttery pie dough. It’s a dish that evokes sophistication and decadence, making it an ideal choice for a special brunch or an impressive breakfast at home. Pasture-raised eggs are a must. Happy huns produces healthier and more nutritious eggs!
Well known to our grandmothers and gourmets, the donut iron, rosette iron or fer à beignet is a pastry utensil that has fallen into oblivion. However, some collectors are passionate about this object which can display a wide variety of shapes. These models are those from the 20th century, but there are older ones, made of cast iron, with turned wooden handles. Most of these irons display symbolic shapes typical of popular art: star, four-leaf clover, heart, flower, butterfly, mushroom and so on… Rosette cookies make unforgettable treats for the holiday season and Fat Tuesday (Mardi Gras).
Are you looking for the perfect marriage between seafood and veggies? In this video, I’m sharing a delightful entree that you would typically find in top-rated bistros and restaurants. The star of the dish is the Pernod sauce, which elevates the flavors to a whole new level. If you’re watching your calories, feel free to skip the sauce, although it adds a decadent touch to the overall dish. The highlight of this recipe is the Ratatouille, a classic French Provençal stewed vegetable dish hailing from Nice. This flavorful medley features a combination of summer vegetables like tomatoes, zucchinis, bell peppers, eggplants, onions, garlic, and a blend of aromatic herbs such as basil and thyme. The vegetables can be prepared in various ways, from chunky to small dice or even brunoise for those picture-perfect amuse-bouches. Have you always wanted to recreate this traditional French dish at home? You’re in the right place. Stay tuned to discover the secrets behind this exquisite seafood and vegetable medley, and bring a touch of French gastronomy to your own kitchen!
This round pastry, in the form of a wheel, was created in 1910 by Chef Louis Durand to commemorate the Paris–Brest bicycle race. Its circular shape is representative of a wheel. This iconic pastry is now found in patisseries all over France. The original Paris-Brest is filled with hazelnut mousseline; a buttered hazelnut pastry cream. This gourmet version has met a few upgrades. The pate a choux is topped and baked with a crusty chocolate crumble. I chose diplomate cream over mousseline; a pastry cream enlightened with mascarpone and whipped cream, offering a better mouthfeel and texture. The whole pastry wheel is then layered with a gooey hazelnut praliné, and soft caramel.
An opéra cake is a French dessert noted for its delicate, intensely flavored layers. There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake, believed to have started out at the Paris Exposition Culinaire in 1903. Dalloyau in the 50s, sold a very similar dessert in honor of the Paris Opéra created by chef Cyriaque Gavillon. Gaston Lenôtre also claims he invented the opéra cake. Whoever did it, this amazing cake will stick around for many years to come!..
Are you craving a delicious and flavorful steak that will transport you straight to a charming French bistro? Look no further than the hanger steak, also known as the butcher’s steak or hanging tenderloin. Renowned for its incredible taste, this cut of beef is taken from the plate, which is the upper belly of the animal. Our hanger steak recipe will have your taste buds dancing with delight. Cooked quickly over high heat, this steak reaches the perfect medium rare in just about 3 minutes on each side. The result? A tender and juicy steak packed with bold flavors. But a great steak deserves equally impressive side dishes. That’s why we provide you with a selection of mouthwatering options. Picture a plate adorned with wilted spinach, sautéed or grilled vegetables, or even perfectly braised greens!
In France, Fraisier cake announce sunny days. Did you know there are over 600 varieties of strawberries in the world?. Most are made available from April through July. In Japan, one of the most well-known and delightful Japanese strawberries available in stores is the Tochiotome strawberry. They are available from December to May. Among the best are the Gariguette, Ciflorette, Charlotte, Mara Des Bois. Avoid cheap and overgrown strawberries. Do not freeze fraisier cake.
These heavenly creations consist of a purée of mashed potato combined with butter and egg yolks. The beauty of Duchess Potatoes lies not only in their taste, but also in their presentation. The purée is skillfully piped or hand-moulded into various shapes, which are then baked in a high temperature oven until golden and crispy. Whether you’re hosting a dinner party or simply looking to elevate your home cooking, Duchess Potatoes are a versatile and elegant side dish that pairs well with a variety of main courses. Serve them alongside a succulent roast beef, steaks, braised short ribs, or even a delicate piece of fish.
This traditional French dessert is a true delight, made all the more luxurious with the addition of prunes in Armagnac. However, don’t fret if you don’t have these fancy ingredients on hand – you can easily substitute rum or skip the alcohol altogether. While Far Breton is typically made with dry pruneaux, the choice is yours whether you want to incorporate this rich and boozy element or stick to plumping your prunes in tea or water. Either way, this dessert will still be a showstopper. Imagine sinking your teeth into a velvety, custard-like filling that’s studded with tender prunes, infused with the subtle notes of Armagnac. This dessert is the epitome of indulgence, combining the sweetness of the prunes with the warmth of the alcohol-infused custard. But don’t worry if you’re not a fan of alcohol – you can easily adapt this recipe to suit your preferences. The allure of Far Breton is not solely reliant on the prunes in Armagnac. It’s the harmonious combination of flavors and the perfect balance of textures that make this dessert an absolute pleasure to enjoy. With just a few simple ingredients, such as eggs, flour, sugar, and milk, I will show you how to create a dessert that will transport your taste buds straight to the heart of Brittany. Let’s create something extraordinary together.