Articles
Sort By:
Alphabetical (A -> Z)
By
Admin
AT GRAINS DE SUCRES, BAKING AND PASTRY ARE ON AN EQUAL FOOTING. IN THE BAKERY, WE’VE GOT ÉDOUARD DORANGE, IN SALES, HIS SISTER PAULINE, AND IN THE PASTRY KITCHEN, NOLWENN PELLET, HIS BROTHER-IN-LAW.
By
Admin
STRAWBERRIES, RASPBERRIES, REDCURRANTS, CHERRIES... AND ALSO BLACKCURRANTS, BLUEBERRIES, BLACKBERRIES, CRANBERRIES...ALL THESE "BERRIES" SYMBOLIZE SUMMER WEATHER AND SWEET TREATS. THE PLEASURE THEY BRING COMES ...
By
Admin
ORIGINATING IN SCANDINAVIA, CINNAMON ROLLS HAVE BECOME VERY POPULAR IN THE UNITED STATES. THIS ROLLED BRIOCHE IS FILLED WITH A MIXTURE OF BUTTER, SUGAR AND CINNAMON AND COVERED WITH GLAZE.
By
Admin
TOURTIÈRE, CROUSTADE OR EVEN PASTIS, THE NAME OF THIS GASCONY PRODUCE VARIES ACCORDING TO THE DEPARTMENT. THERE ARE A FEW VARIATIONS, BUT THE PRODUCTIN THE SPOTLIGHTTODAY IS THE TRADITIONAL TOURTIÈRE À L'ARMAGN...
By
Admin
Text by Eric Birlouez, photographs by Xavier Ferrand Sources: various websites and the Dictionnaire de la gourmandise. Annie PERRIER-ROBERT. Robert Laffont. 2012
By
Admin
Text by Gilbert Pytel- photographs © All rights reserved
By
Admin
Text by Gilbert Pytel, photographs © Bernhard Winkelmann In the spotlight honoring a newsworthy chef
By
Admin
BY NINA MÉTAYER CHOCOLATE SABLÉ DOUGH – OLIVE PRALINE PASTE – OLIVE OIL AND COCOA SPONGE CAKE – CHOCOLATE MOUSSE – DARK GLAZE For 3 desserts to serve 8 people. CHEF'S TIP: Take care not to overmix the praline...
By
Admin
BY NINA METAYER HAZELNUT GENOA BREAD SPONGE CAKE – HAZELNUT FEUILLANTINE – PRALINE BAVARIAN CREAM – SABLÉ DOUGH – PRALINE SAUCE – CARAMEL GLAZE For 20 individual pieces. CHEF'S TIP: The caramel glaze is highly...
By
Admin
BY YANN BRYS For 20 individual pies 8cm in diameter. CHEF'S TIP: The swirl, a technique of piping cream on a potter's wheel that inspired the name of his boutique. LEMON DOUGH 225g butter 350g T55 flour 75g cas...
By
Admin
Text by Mégane Fleury, photographs by Doud, with contribution from JULIEN LEROY From the mouth of the Gironde to that of the Adour, in the South-West the coast has a name: the Côte d'Argent. Coined at the beg...
By
Admin
Text by Eric Birlouez, photographs by Xavier Ferrand Even today, this cake is one of the no. 1 desserts in France. In 2018, a survey conducted by Opinion Way using a representative sample of 1,000 French adults...
By
Admin
Text by Gilbert Pytel, photographs by Louise Marinig
By
Admin
Text by Séverine Engels More than a profession, an art When the mastery of a professional turns into an art Through complete immersion in the family business, he discovers a profession – a passion. Back in Fra...
By
Admin
BY JULIEN LEROY For 4 desserts for eight people – 20cm in diameter CHEF'S TIP: Pipe smooth and chilled meringue using a thin nozzle. ALMOND DACQUOISE 330g ground almond 270g icing sugar 450g egg whites 220g sug...
By
Admin
VANILLA GENOA BREAD SPONGE CAKE - CRISPY ALMOND DUJA - VANILLA AND ORANGE BLOSSOM MASCARPONE CREAM - STRAWBERRY AND WILD STRAWBERRY COMPOTE - VANILLA AND ORANGE BLOSSOM MOUSSE For 6 desserts CHEF'S TIP: The bea...
By
Admin
Text by Mégane Fleury International cuisine: Gourmet food beyond our borders There are as many cornes de gazelle as there are Maghreb countries. This small crescent of dough, filled with a soft stuffing, is pr...
By
Admin
(Gazelle horns without icing sugar) BY MAISON YASMINE Makes around twenty gazelle horns. CHEF'S TIP: Don’t overmix the dough to prevent the horn from shrinking during cooking. DOUGH 300g T45 flour 1 pinch of sa...
By
Admin
BY MAISON YASMINE Makes around twenty gazelle horns. CHEF'S TIP: Don’t overmix the dough to prevent the horn from shrinking during cooking. DOUGH 300g sifted T45 flour 3g powdered vanilla extract 1 pinch of sal...
By
Admin
Text by Éric Birlouez Creative ideas and recipes inspired by caramel Throughout the Middle Ages and until the end of the 18th century, sugar was a precious commodity, very rare and very expensive: for these re...
By
Admin
BY GUILLAUME MENAND Soft Caramel For a frame measuring 35 x 50cm and 1cm high 850g liquid cream (for whipp cream 35%) 170g semi-salted butter 635g sugar 130g water 510g glucose PROCESS: Heat the cream with the ...
By
Admin
BY STÉPHANE GLACIER, M. O. F. PÂTISSIER CRUNCHY FEUILLETINE, JOCONDE SPONGE CAKE, KALAMANSI CRÉMEUX, CARAMEL BAVARIAN CREAM, CARAMEL GLAZE, CARAMELISED SLIVERED ALMONDS Makes 3 desserts 18cm in diameter CHEF...
By
Admin
BY STÉPHANE GLACIER, M. O. F. PÂTISSIER For 1 flan in a 24cm Ø and 4.5cm high springform tin CHEF'S TIP: Make a strongly flavoured caramel so that the caramel flavour leaves a lasting taste in your mouth BASI...
By
Admin
BY STÉPHANE GLACIER, M. O. F. PÂTISSIER CHEF'S TIP: Start with a caramel that’s extremely light so that the dominant flavor is the fruit Raspberry Caramels 140g glucose 300g sugar 400g liquid cream (for whipp...
By
Admin
BY PHILIPPE PLOQUIN Recipe for a 36 x 36 x 1cm tray, or approximately 320 sweets of 20mm x 20mm CHEF'S TIP: Seal the sweet by twisting the cellophane in the same direction on each side, so the caramel opens wit...
By
Admin
Text by Gilbert Pytel, photos: Zoé Armbruster and Blaise Gargadennec Our Favorite Artisans - Bakers Praised by their clients, we put them in the spotlight Both from the Paris region, they met at school and qui...
By
Admin
Photos by Xavier Ferrand Orange Caramel cream BY STÉPHANE GLACIER, M. O. F. PÂTISSIER Recipe for 6 to 8 people CHEF'S TIP: The caramel should not be too dark as it will be bitter CARAMEL 200g sugar 60g water ...
By
Admin
BY MICHEL-JEAN AMIEL HAZELNUT DACQUOISE – HAZELNUT JOCONDE SPONGE CAKE – SUDACHI COMPOTE – GIANDUJA MOUSSE – LEMON WHIPPED GANACHE Recipe for a 40 x 60cm frame - Makes 8 desserts for 6 people (18 x 14cm) CHEF'S...
By
Admin
Text by Aurélie Francart, photos by Studio Godard Our favourite artisans – pastry Praised by their clients, we put them in the spotlight At Michel-Jean Amiel, east meets west in perfect harmony. And this in bo...
By
Admin
BY UTOPIE BAKERY For 4 loaves of 400g each CHEF's TIP: Respect the base temperature, as in any bakery kneading 500g water 725g T65 flour 100g liquid sourdough 15g salt 4g baker's yeast 40g Sencha green tea 70g ...
By
Admin
BY UTOPIE BAKERY For twenty rolls CHEF'S TIP: Choose a high quality black sesame paste PASTRY CREAM WITH SESAME 900g whole milk 100g liquid cream (for whipp cream 35%) 160g egg yolk 80g caster sugar 100g T55 fl...