ENTREMETS
In spring, make way for strawberry, apricot passion fruit, pistachio brownie. In summer, apricot olive, plum chocolate or fruit biscuit. Autumn will see cappuccino, apple cinnamon or a caramel plum rice pudding. While the lychee grapefruit dome, banana pineapple or citrus mascarpone will brighten up the winter. A chapter is dedicated to holiday flavors, opera, […]
MES CONFITURES, CHRISTINE FERBER
Every food lover knows Christine Ferber, the “Jam Fairy”. This master patissière-confectioner, who lives and works in the village where she was born – Niedermorschwihr in Alsace – has won over the greatest chefs with her jams and bittersweet confections: Alain Ducasse, la maison Troisgros, Pierre Gagnaire and more. A virtuoso when it comes to flavours, she […]
THE BIBLE FOR SUCCESSFUL ICE CREAMS AND SORBETS!
Classified by month and according to product seasonality, Alain Chartier, Meilleur Ouvrier de France and World Champion of Frozen Desserts, gives you more than 430 recipes with more than 250 photographs. A book fully illustrated with his original creations with not only recipes but also historical, regulatory, economic, technical and nutritional aspects. https://www.librairiegourmande.fr/glaces-et-sorbets/12215-glaces-toute-l-annee.html?search_query=glace&results=631
PASSION BRIOCHES
30 traditional recipes (Parisian brioche, Vendée brioche, Tropezian tart, Bostock, puff pastry brioche rolled with cinnamon…) or creative ones (butchy with mascarpone, thin brioche with red fruits and crumble, braided brioche with three chocolates, surprise brioche with exotic cabbage) broken down by Chef Régis (teacher in a hotel school and co-author of a book preparing […]
FAIRE SON LEVAIN, MOUNI ABDELLI APPRENDRE À RÉALISER SON LEVAIN À LA MAISON
With several years of experience in the field, Mouni Abdelli invites us to discover (or rediscover) natural sourdough bread. To do this, we need to look at the different ingredients (flour, water, etc.) and the key stages of preparation (temperatures, refreshments, utensils, etc.). Once the sourdough has been mastered, we can usefully move on to […]
… THE MACAROON
History of macaroons Is it a coincidence that a gourmet writer by the name of François Rabelais was the first to mention the macaroon? It was in 1552 in the Quart Livre that he described it as a “Small round cake with almonds”. Introduced by Catherine de Médicis’ chefs, the delicacy’s origins are Mediterranean, probably […]
… THE DIFFERENT TYPES OF FLOUR
Wheat flour, oatmeal flour, rye flour, T45 or T80… There are numerous names for ingredients which, on first impression, seem similar. However, we would be wrong to underestimate the role played by flour in a preparation and the importance of choosing the right one. For example, the same flour can’t be used to make brioche or wholemeal […]
… PÂQUES
The egg, the universal symbol of life and renewal, was at the heart of these traditions, and was often offered in its natural form or painted, long before it was turned into sweet treats. The first Easter sweets celebrated the end of the period of Lent: decorated brioche breads, cakes garnished with dried fruits and […]
… VANILLA
The first Europeans to taste vanilla were Cortes and his soldiers when they were received by Emperor Montezuma and offered an unsweetened cocoa drink, to which the Aztecs added tlilxot chitl, the ‘black pod’, to reduce the bitterness. Columbus brought the pod back to Spain in 1518 and Spaniards, enthused by the new aroma, gave it a […]
SELECTION EASTER 2024
Jean-Paul Hévin affirms his love for Paris by giving this egg the name “Réverbère”, to which the capital of France owes its nickname “The City of Light”. A delicious homage to the city’s radiance! Rock ‘n’ roll has never been so soft and sweet! Get ready to melt for this chocolate masterpiece made by Vincent Guerlais, which […]
