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MEILLEUR OUVRIER DE FRANCE BOULANGER 2007 AND SENIOR LECTURER AT THE PRESTIGIOUS ÉCOLE HÔTELIÈRE DE LAUSANNE, THOMAS MARIE HAS PUBLISHED SEVERAL RECIPE BOOKS OF REFERENCE FOR PROFESSIONALS AND KNOWLEDGEABLE ...
HEIR TO ROBERT LINXE’S SAVOIR-FAIRE, NICOLAS CLOISEAU BREATHES A CREATIVE IMPULSE INTO ALL MAISON DU CHOCOLAT CREATIONS, SHOWCASING EXCEPTIONAL CRAFTSMANSHIP. Text by Gilbert Pytel More than a trade, an art Whe...
BY THOMAS MARIE, M.O.F. BOULANGER For 31 portions CHEF'S TIP: It's essential to use 100% fresh egg whites at room temperature. IINGREDIENTS 125 g raw almonds 70 g egg whites 230 g caster sugar 50 g T65 traditio...
BY THOMAS MARIE, M.O.F. BOULANGER For 20 portions CHEF'S TIP: Be careful not to overcrowd or overbake the dough. INGREDIENTS 300 g T55 flour 5 g baking powder 225 g butter 200 g caster sugar 220 g brown sugar 3...
BY NICOLAS CLOISEAU, M.O.F. CHOCOLATIER For 80 portions CHEF'S TIP: Do not exceed 75°C when hydrating the fibre to optimise its role in the recipe. INGREDIENTS 2 Tahitian vanilla pods 215 g mango purée 260 g p...
BY NICOLAS CLOISEAU, M.O.F. CHOCOLATIER For 80 portions CHEF'S TIP: The addition of blackcurrant buds brings a floral note to this fruity ganache. They bring elegance, complexity and intensity to the palate. IN...
WITH THE ARRIVAL OF THE FIRST STRAWBERRIES ALSO COMES THE DESIRE TO USE THEM TO MAKE DELICIOUS CHARLOTTES AND EXQUISITE TIRAMISUS. TO DO THIS, WE NEED TO STOCK UP ON LADYFINGERS: THEIR LIGHTNESS WILL TAKE US TO...
BY FRANCK DÉPÉRIERS, M. O. F. BOULANGER For 120 biscuits CHEF'S TIP: During baking, Franck Dépériers recommends leaving the damper tightly closed so that the ladyfingers bake in a humid environment. INGREDI...
A BEAUTIFULLY SIMPLE PAIRING: NOUGATINE COMBINED WITH WHITE CHOCOLATE. THAT’S WHAT’S INSIDE ANGEVIN’S FAMOUS QUERNON D’ARDOISE®. Text by Aurélie Francart, photographs par Laurent Fau and Benoit Martin, with co...
BY LA MAISON DU QUERNON D’ARDOISE® Serves six people CHEF'S TIP: The cocoa butter provides a better mix for the rest of the recipe. NOUGATINE 100 g chopped almonds 60 g chopped hazelnuts 200 g caster sugar 160 ...
AMARETTI BISCUITS CAN BE FOUND ALL OVER ITALY. THESE LITTLE BISCUITS, SIMILAR TO FRENCH MACAROONS, CAN BE DRY OR SOFT. THEY ARE ALSO USED IN DESSERTS, AND EVEN SAVOURY DISHES! Text by Mégane Fleury – Photograp...
BY GIULIA FOPPOLI Makes around twenty amaretti biscuits CHEF'S TIP: This recipe contains three times as much sugar as almonds. The sugar helps remove water, making the biscuits so dry. INGREDIENTS 20 g raw bitt...
(recipe from Sardinia) BY GIULIA FOPPOLI Makes around fifty amaretti CHEF'S TIP: Soft amaretti should be golden brown when removed from the oven. INGREDIENTS 300 g peeled sweet almonds 50 g bitter almonds (or a...
OUR COUNTRY BOASTS NO FEWER THAN 80 DIFFERENT FAMILIES OF BISCUITS, MANUFACTURED PAR NEARLY 120 COMPANIES OF ALL SIZES, SPREAD ACROSS THE ENTIRE COUNTRY. RECIPES ARE OFTEN LINKED TO A REGION OR EVEN A TOWN. THE...
BY KÉVIN BURNOUF, LA MAISON DU BISCUIT For 50 to 60 "lingot" financiers CHEF'S TIP: For well-risen financiers, use egg whites broken the day before and dough kept in the fridge for 24 hours before baking. INGR...
INSPIRED PAR A RECIPE PAR PIERRE LACAM (1865) BY KÉVIN BURNOUF, LA MAISON DU BISCUIT Makes around 150 shortbread biscuits CHEF'S TIP: One of the secrets of a good biscuit, whether it's a financier or a short- ...
BY STÉPHANE MARGUERIE, LA BISCUITERIE DE SAINTE MÈRE ÉGLISE Makes around 360 units CHEF'S TIP: For this biscuit, you must pay attention to the texture of the butter, so that it is well softened, and to the i...
BY STÉPHANE MARGUERIE, LA BISCUITERIE DE SAINTE MÈRE EGLISE Makes around 450 portions CHEF'S TIP: Biscuits should be packaged on the day they are made, once they have cooled. This protects them from moisture ...
BY STÉPHANE GLACIER, M. O. F. PÂTISSIER For 100 portions CHEF'S TIP: To vary the flavours, these can contain cocoa nibs, pistachio chips or even coffee grounds. SABLÉ DOUGH 165 g unsalted butter 85 g icing s...
BY STÉPHANE GLACIER, M. O. F. PÂTISSIER For 1 tray 38 x 38 cm 0.8 cm high Around one hundred shortbread biscuits CHEF'S TIP: Sold in tubes...a bestseller in shops INGREDIENTS 400 g unsalted butter 320 g caste...
BY STÉPHANE GLACIER, M. O. F. PÂTISSIER For 100 portions CHEF'S TIP: The dough can be flavoured in a variety of ways to broaden your range... orange or lemon zest, etc. INGREDIENTS 400 g unsalted butter 6 g s...
BY ALEXANDRE DE RICK, LA MANUFACTURE DU TOUQUET Makes around fifty shortbread biscuits CHEF'S TIP: Double cooking, at a low temperature, means identical cooking on the inside and outside. INGREDIENTS 250 g 82% ...
BY MARC GROSSMAN
BY STÉPHANE GLACIER, M. O. F. PÂTISSIER
BY EDOUARD DORANGE, GRAINS DE SUCRES
BY EDOUARD DORANGE, GRAINS OF SUGAR
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 STÉPHANE GLACIER, M. O. F. PÂTISSIER
BY LAURENT DUCHÊNE, M. O. F. PÂTISSIER
BY LAURENT DUCHÊNE, M. O. F. PÂTISSIER
STRAWBERRIES, RASPBERRIES, REDCURRANTS, CHERRIES... AND ALSO BLACKCURRANTS, BLUEBERRIES, BLACKBERRIES, CRANBERRIES...ALL THESE "BERRIES" SYMBOLIZE SUMMER WEATHER AND SWEET TREATS. THE PLEASURE THEY BRING COMES ...
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 JEAN-CLAUDE LASTERLE
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 PHILIPPE PLOQUIN
Text by Eric Birlouez, photographs by Xavier Ferrand Sources: various websites and the Dictionnaire de la gourmandise. Annie PERRIER-ROBERT. Robert Laffont. 2012
By Jean-Luc Decluzeau
Text by Gilbert Pytel- photographs © All rights reserved
BY FRANÇOIS PERRET
BY FRANÇOIS PERRET
Text by Gilbert Pytel, photographs © Bernhard Winkelmann In the spotlight honoring a newsworthy chef
BY CAMILLE LESECQ For 3 pies 22cm in diameter to serve 10 people.
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 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 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...
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...
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...
Text by Gilbert Pytel, photographs by Louise Marinig
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 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...
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...
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...
(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 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...
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 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 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 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 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 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...
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...
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 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...
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 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 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...