These past years with all the food intolerances and the rise of Organic Food, the war of flours is declared. Personally, in France I use the T45 flour which I translate as all-purpose flour in my recipes, even if I think that it’s a bit more delicate. Of course, I have already used other types of flour if the recipe asks for it or just to give it a try.
If you want to see the differences between different types of flour in France, have a look at this article of the magazine Cuisine Actuelle in French.
If you are interested in learning the different types of flour in the US, watch this tutorial by Thomas Joseph on Martha’s Stuart youtube channel.
An American fried chicken not as usual! Why? Because it’s cooked slowly into clarified butter and this makes all the difference! It comes from an old recipe in an old book that it’s not forgotten after all! Try it, you worth it!
Continue Reading
A classic French dessert with a simple mix of milk, flour, eggs, sugar and some vanilla extract! It’s really easy and cherries go extremely well with it! Why don’t you taste it yet?
Continue Reading
Savory sablés are like salted shortbreads! In this version, they come with parmesan and are flavored with thyme! Super easy and rather quick! You just need to leave the butter out enough time to soften, and that’s all!
Continue Reading
This mini-bûche is Swiss roll or jelly roll with a filling of apricots, apricot jam and pistachios! On the outside there is some Italian meringue and even if it’s a bit technical as a dessert, it really worth the try because it’s really good!
Continue Reading
Swiss brioche is brioche with a filling of pastry cream and chocolate chips! The brioche dough comes from a great French Pastry Chef called Christophe Felder and it’s simply amazing! Airy but not too much! Give it a try asap :-)
Continue Reading
A brioche dough that is less airy than usual but very good! It reminds me of the brioches I used to eat as a child which were quite thick but so buttery and good! The original recipe comes from Martha Stewart!
Continue Reading
This homemade pasta are filled with ground beef and seasoned with paprika! It’s rather easy to make and very tasteful because they are served with a tomato sauce and a sauce made with yogurt or fromage blanc, garlic and paprika! But to learn all about this you need to read the recipe ;-)
Continue Reading
This Swiss roll or jelly roll is filled with strawberries and strawberry jam et it’s simply delicious as on top it has some Italian meringue that gives some extra flavor! Simply amazing! It’s a recipe coming from the French Pastry House Lenôtre!
Continue Reading
This is an amazing French dessert called fraisier but in this version the biscuit is made with sponge finger (or lady finger) biscuit and this makes all the difference. It’s filled with a wonderful cream flavored with pistachio paste and of course strawberries! It’s a wonderful dessert coming from the Great Pastry French Chef Christophe Felder!
Continue Reading
Eggs Keftas made with a cream of boiled eggs and dried raisins, onion and pine nuts! It’s really good and so unusual but easy to make for a recipe that comes from the 18th century to our lives today!
Continue Reading
