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  August 22, 2018
  
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  August 22, 2018
  
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  August 22, 2018
Desserts ▼
- Pound Cakes Crepes And Waffles Plated Desserts Layer Cakes Cakes Ice Creams And Sorbets My Desserts Of Le Meilleur Pâtissier Show Small Cakes Tarts
  
  Jacquy Pfeiffer’s French Gingerbread
  
  NUMERO 1
  
  The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)
  
  NUMERO 1
  
  Conticini’s Chocolate Pound Cake
  
  NUMERO 1
  
  Lenôtre’s Raisins Grand Marnier Bread
  
  NUMERO 1
  
  Pierre Hermé’s Orange and Grand Marnier Crepes
  
  NUMERO 1
  
  The Crêpe Cake, with chocolate hazelnut filling
  
  NUMERO 1
  
  Easy and Delicious French Crêpes Recipe
  
  NUMERO 1
  
  The Liege Waffles, by chef Conticini
  
  NUMERO 1
  
  VIDEO
  
  French Apricot Mousse Cakes
  
  NUMERO 1
  
  Easy Tiramisy by Yann Couvreur
  
  NUMERO 1
  
  Pierre Hermé’s Vanilla Crème Brûlée
  
  NUMERO 1
  
  All recipes for Layer Cakes
  
  NUMERO 1
  
  VIDEO
  
  French Apricot Mousse Cakes
  
  NUMERO 1
  
  The Flower Cake
  
  NUMERO 1
  
  Christophe Felder’s Strawberry Tiramisu
  
  NUMERO 1
  
  Berries Pavlova, Lime Cream and French Meringue
  
  NUMERO 1
  
  The Unicorn Cake
  
  NUMERO 1
  
  Easy Tiramisy by Yann Couvreur
  
  NUMERO 1
  
  French Mango Coconut Charlotte
  
  NUMERO 1
  
  VIDEO
  
  Lenotre’s Cherry Clafoutis
  
  NUMERO 1
  
  Julia Child’s Queen of Sheba (reine de saba)
  
  NUMERO 1
  
  The Crêpe Cake, with chocolate hazelnut filling
  
  NUMERO 1
  
  Brittany Apple Cake
  
  NUMERO 1
  
  Christophe Felder’s Strawberry Tiramisu
  
  NUMERO 1
  
  Vincent Boué’s Apple pound cake
  
  NUMERO 1
  
  Pierre Hermé’s Chocolate Sorbet
  
  NUMERO 1
  
  Stéphane Tréand’s Olive Oil Ice Cream
  
  NUMERO 1
  
  Pierre Hermé’s Pistachio Ice Cream
  
  NUMERO 1
  
  Stéphane Tréand’s Grand Marnier Ice Cream
  
  NUMERO 1
  
  VIDEO
  
  Sesame Nougatine (French Brittle)
  
  NUMERO 1
  
  The Washington Apple (Le Meilleur Pâtissier, episode 2)
  
  NUMERO 1
  
  The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)
  
  NUMERO 1
  
  All recipes for Small Cakes
  
  NUMERO 1
  
  Thomas Keller’s Financiers (French Almond Cookies)
  
  NUMERO 1
  
  VIDEO
  
  French Brioche Beignets
  
  NUMERO 1
  
  The Canelé Recipe («Canelé de Bordeaux»)
  
  NUMERO 1
  
  VIDEO
  
  Brittany Cookies (palets Bretons)
  
  NUMERO 1
  
  Thomas Keller’s Chocolate Bouchons (French brownie cakes)
  
  NUMERO 1
  
  French Saint-Michel Cookies
  
  NUMERO 1
  
  Lenôtre’s Pistachio Raspberry Cakes
  
  NUMERO 1
  
  All recipes for Tarts
  
  NUMERO 1
  
  Philippe Conticini’s Rhubarb Tart
  
  NUMERO 1
  
  Nicolas Agraz’s Meyer Lemon Tart
  
  NUMERO 1
  
  Benoit Castel’s French Mendiant Tart (chocolate and nuts)
  
  NUMERO 1
  
  The Washington Apple (Le Meilleur Pâtissier, episode 2)
  
  NUMERO 1
  
  Meringue Lemon Tart (like in Vézelay)
  
  NUMERO 1
  
  VIDEO
  
  The Strawberry Tart
  
  NUMERO 1
  
  Sébastien Bouillet’s Saint-Honoré Tart
  
  NUMERO 1
Savory Dishes ▼
- Barbecues Fish Quiches Vegetarian Dishes Meats
  
  Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
  
  NUMERO 1
  
  Qin’s Chinese Chicken Barbecue
  
  NUMERO 1
  
  VIDEO
  
  Barbecue Pork Ribs, Highland Park style
  
  NUMERO 1
  
  The Salmon Lobster Wellington
  
  NUMERO 1
  
  Fish in Bouillabaisse Sauce
  
  NUMERO 1
  
  The Poke Bowl, Honolulu style
  
  NUMERO 1
  
  VIDEO
  
  Salmon & Leek Quiche
  
  NUMERO 1
  
  Julia Child’s Leek Quiche (“flamiche”)
  
  NUMERO 1
  
  Paul Bocuse’s Quiche Lorraine (the chef of the century)
  
  NUMERO 1
  
  Vincenzo’s Italian Savory Bread (Tomato Basil Mozzarella) (like in Venice)
  
  NUMERO 1
  
  VIDEO
  
  Spiced Pumpkin Velouté, herbs and truffle oil
  
  NUMERO 1
  
  Julia Child’s Leek Quiche (“flamiche”)
  
  NUMERO 1
  
  Ottolenghi’s Vegetarian Curry (Lentils, Tomatoes, Coconut)
  
  NUMERO 1
  
  Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
  
  NUMERO 1
  
  VIDEO
  
  Ottolenghi’s Corn and Green Onion Pancakes
  
  NUMERO 1
  
  All recipes for Meats
  
  NUMERO 1
  
  Rabbit Stew, a French delicacy
  
  NUMERO 1
  
  Venice Beach’s Californian Burger
  
  NUMERO 1
  
  Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
  
  NUMERO 1
  
  Paul Bocuse’s Boeuf Bourguignon
  
  NUMERO 1
  
  Jamie Oliver’s Indian Butter Chicken
  
  NUMERO 1
  
  Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
  
  NUMERO 1
  
  Qin’s Chinese Chicken Barbecue
  
  NUMERO 1
Dessert Basics ▼
- Sponges For Layer Cakes Creams And Custards Dessert Decorations Glazes Meringues Choux Doughs Pistachio Pastes
  
  Stéphane Tréand’s Genoa Sponge
  
  NUMERO 1
  
  Ladyfingers dough recipe
  
  NUMERO 1
  
  All recipes for Creams And Custards
  
  NUMERO 1
  
  Pierre Hermé’s Vanilla Custard (Crème Anglaise)
  
  NUMERO 1
  
  Bouillet’s Caramel Pastry Cream
  
  NUMERO 1
  
  Pierre Hermé’s French Buttercream
  
  NUMERO 1
  
  Bachour’s Whipped Ganache (White or Color)
  
  NUMERO 1
  
  Berries Confit (jam)
  
  NUMERO 1
  
  Michalak’s easy Mascarpone Cream
  
  NUMERO 1
  
  Sébastien Bouillet’s Salted Caramel Crémeux
  
  NUMERO 1
  
  VIDEO
  
  Sesame Nougatine (French Brittle)
  
  NUMERO 1
  
  Opalines Recipe (Cake decoration)
  
  NUMERO 1
  
  Neutral Glaze (Method 1 : with gelatin)
  
  NUMERO 1
  
  M.O.F Luc Debove’s Pistachio Mirror Glaze
  
  NUMERO 1
  
  The Pavlova Meringue
  
  NUMERO 1
  
  VIDEO
  
  Lenotre’s French Meringue
  
  NUMERO 1
  
  Lenôtre’s Swiss Meringue
  
  NUMERO 1
  
  Choux Pastry Dough Recipe
  
  NUMERO 1
  
  Gregory Doyen’s Choux Dough
  
  NUMERO 1
  
  Pierre Hermé’s Pistachio Paste
  
  NUMERO 1
  
  Frédéric Bau’s Pistachio Paste
  
  NUMERO 1
Savory Basics ▼
- Sauces Tortillas
  
  Easy Mexican Salsa Verde
  
  NUMERO 1
  
  Julia Child’s Brown Sauce
  
  NUMERO 1
  
  Paul Bocuse’ Sauce Bordelaise
  
  NUMERO 1
  
  Alex Stupak’s Mexican Corn Tortilla
  
  NUMERO 1
  
  Alex Stupak’s Mexican Flour Tortilla
  
  NUMERO 1
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