Articles
Sort By:
Alphabetical (A -> Z)
BY JEAN-PAUL HÉVIN Recipe for three cakes for five people. CHEF'S TIP: For the chocolate mousse stage, we recommend pouring in the melted chocolate at a slightly higher temperature (40-45°C) to obtain a smooth...
BY LE ROY RENÉ For 20 to 25 calissons (from 12 to 15 g) CHEF'S TIP: To release the dough easily, moisten the cookie cutter in hot water between each calisson.
BY JEAN-PAUL HÉVIN For 50 portions CHEF'S TIP: Store the candy at 16°C to allow it to set. YUZU GANACHE INGREDIENTS 30 g fresh butter 60 g 58% dark couverture chocolate 60 g 64% dark couverture chocolate 40 g ...
BY NICOLAS CLOISEAU (LA MAISON DU CHOCOLAT) Makes 20 éclairs CHEF'S TIP: The blend of the two dark couverture chocolates, 66% and 85% , brings a chocolatey strength and long finish to the choux pastry and glaz...
BY STÉPHANE GLACIER, M. O. F. PÂTISSIER FLOURLESS CHOCOLATE SPONGE CAKE - CHOCOLATE CRÉMEUX - CHOCOLATE MOUSSE - CHOCOLATE GLAZE For six desserts, 18 cm in diameter CHEF'S TIP: The flourless chocolate sponge...
BY SÉBASTIEN BROCARD Makes 30 muffins CHEF'S TIP: For successful muffins, they must be baked immediately, not left to crust over. Basic Dough INGREDIENTS 310 g sunflower oil 250 g sugar 3 g salt 280 g whole eg...
BY ÉDOUARD HIRSINGER, M.O.F. CHOCOLATIER-CONFISEUR CHEF'S TIP: Coat the orangettes immediately after placing them in the icing sugar. INGREDIENTS 1,000 g Maltese oranges 1,000 g water 1,000 g sugar 100 g gluco...
BY FRÉDÉRIC JOSEPH CHOCOLATE FINANCIER - RECONSTITUTED CRUMBLE - MILK CRÉMEUX - CARAMEL WHIPPED GANACHE - SALTED BUTTER CARAMEL For 60 portions (40 x 60 cm tray) CHEF'S TIP: Sprinkle a few drops of caramel o...
BY NICOLAS CLOISEAU (LA MAISON DU CHOCOLAT) For 80 portions CHEF'S TIP: The champagne must be thoroughly incorporated at room temperature in order to quickly reach pouring temperature. INGREDIENTS 740 g 56% dar...
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...
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...
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 ...
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...
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 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...
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...
(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...
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...
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...
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...