• Homepage ▼
    • Homepage (EN)
    • Accueil (FR)
  • Categories ▼
    • Featured

      Desserts

      August 22, 2018

      Featured

      Main Dishes

      August 22, 2018

      Featured

      First Courses

      August 22, 2018

      Featured

      Brunches

      August 22, 2018

      Featured

      Sweet Bases

      August 22, 2018

      Featured

      Savory Bases

      August 22, 2018

      Featured

      Appetizers

      August 22, 2018

      Featured

      The Blog

      August 22, 2018

  • Desserts ▼
    • Pound Cakes Crème Brulées 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

      VIDEO

      Piña Colada Crème brûlée

      NUMERO 1

      Pierre Hermé’s Vanilla Crème Brûlée

      NUMERO 1

      Pierre Hermé’s Pistachio Crème Brûlée

      NUMERO 1

      The Liege Waffles, by chef Conticini

      NUMERO 1

      Easy and Delicious French Crêpes Recipe

      NUMERO 1

      The Crêpe Cake, with chocolate hazelnut filling

      NUMERO 1

      Pierre Hermé’s Orange and Grand Marnier Crepes

      NUMERO 1

      Easy Tiramisy by Yann Couvreur

      NUMERO 1

      Pierre Hermé’s Vanilla Crème Brûlée

      NUMERO 1

      The Poire Hélène (chocolate pears) by Pierre Hermé

      NUMERO 1

      VIDEO

      French Apricot Mousse Cakes

      NUMERO 1

      All recipes for Layer Cakes

      NUMERO 1

      The Unicorn Cake

      NUMERO 1

      VIDEO

      French Apricot Mousse Cakes

      NUMERO 1

      VIDEO

      French Cake, Raspberry Vanilla

      NUMERO 1

      Berries Pavlova, Lime Cream and French Meringue

      NUMERO 1

      The Flower Cake

      NUMERO 1

      Christophe Felder’s Strawberry Tiramisu

      NUMERO 1

      VIDEO

      Pavlova Bûche

      NUMERO 1

      Parisian Flan Pie

      NUMERO 1

      VIDEO

      Lenotre’s Cherry Clafoutis

      NUMERO 1

      Julia Child’s Queen of Sheba (reine de saba)

      NUMERO 1

      Christophe Felder’s Strawberry Tiramisu

      NUMERO 1

      Brittany Apple Cake

      NUMERO 1

      VIDEO

      Vincent Boué’s Apple pound cake

      NUMERO 1

      The Crêpe Cake, with chocolate hazelnut filling

      NUMERO 1

      Stéphane Tréand’s Grand Marnier Ice Cream

      NUMERO 1

      Pierre Hermé’s Pistachio Ice Cream

      NUMERO 1

      Stéphane Tréand’s Olive Oil Ice Cream

      NUMERO 1

      Pierre Hermé’s Chocolate Sorbet

      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

      VIDEO

      Sesame Nougatine (French Brittle)

      NUMERO 1

      All recipes for Small Cakes

      NUMERO 1

      The Canelé Recipe («Canelé de Bordeaux»)

      NUMERO 1

      Thomas Keller’s Chocolate Bouchons (French brownie cakes)

      NUMERO 1

      French Saint-Michel Cookies

      NUMERO 1

      VIDEO

      French Brioche Beignets

      NUMERO 1

      VIDEO

      Marbled Madeleines

      NUMERO 1

      Thomas Keller’s Financiers (French Almond Cookies)

      NUMERO 1

      VIDEO

      Brittany Cookies (palets Bretons)

      NUMERO 1

      All recipes for Tarts

      NUMERO 1

      Spiral Raspberry Tart

      NUMERO 1

      Benoit Castel’s French Mendiant Tart (chocolate and nuts)

      NUMERO 1

      Meringue Lemon Tart (like in Vézelay)

      NUMERO 1

      Parisian Flan Pie

      NUMERO 1

      VIDEO

      Deep Dish Apple Hazelnut Pie

      NUMERO 1

      VIDEO

      Christophe Michalak’s Key Lime Pie

      NUMERO 1

      VIDEO

      The Strawberry Tart

      NUMERO 1

  • Savory Dishes ▼
    • Barbecues Fish Quiches Vegetarian Dishes Meats

      Qin’s Chinese Chicken Barbecue

      NUMERO 1

      Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey

      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

      Julia Child’s Leek Quiche (“flamiche”)

      NUMERO 1

      VIDEO

      Salmon & Leek Quiche

      NUMERO 1

      Paul Bocuse’s Quiche Lorraine (the chef of the century)

      NUMERO 1

      Cyril Lignac’s Parmigiana Eggplants

      NUMERO 1

      VIDEO

      Ottolenghi’s Corn and Green Onion Pancakes

      NUMERO 1

      Julia Child’s Leek Quiche (“flamiche”)

      NUMERO 1

      Ottolenghi’s Vegetarian Curry (Lentils, Tomatoes, Coconut)

      NUMERO 1

      Vincenzo’s Italian Savory Bread (Tomato Basil Mozzarella) (like in Venice)

      NUMERO 1

      Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter

      NUMERO 1

      VIDEO

      Spiced Pumpkin Velouté, herbs and truffle oil

      NUMERO 1

      All recipes for Meats

      NUMERO 1

      Paul Bocuse’s Boeuf Bourguignon

      NUMERO 1

      Easy Mexican Chicken Tacos

      NUMERO 1

      Venice Beach’s Californian Burger

      NUMERO 1

      Jamie Oliver’s Indian Butter Chicken

      NUMERO 1

      Qin’s Chinese Chicken Barbecue

      NUMERO 1

      Rabbit Stew, a French delicacy

      NUMERO 1

      Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

      NUMERO 1

  • Dessert Basics ▼
    • Sponges For Layer Cakes Creams And Custards Dessert Decorations Glazes Meringues Choux Doughs Pistachio Pastes

      Ladyfingers dough recipe

      NUMERO 1

      Stéphane Tréand’s Genoa Sponge

      NUMERO 1

      Soft Coconut Sponge

      NUMERO 1

      All recipes for Creams And Custards

      NUMERO 1

      Michalak’s easy Mascarpone Cream

      NUMERO 1

      Berries Confit (jam)

      NUMERO 1

      Bouillet’s Caramel Pastry Cream

      NUMERO 1

      Christophe Felder’s Mascarpone Cream

      NUMERO 1

      Pierre Hermé’s French Buttercream

      NUMERO 1

      Jonathan Blot’s French Lemon Custard

      NUMERO 1

      Bachour’s Whipped Ganache (White or Color)

      NUMERO 1

      Opalines Recipe (Cake decoration)

      NUMERO 1

      VIDEO

      Sesame Nougatine (French Brittle)

      NUMERO 1

      M.O.F Luc Debove’s Pistachio Mirror Glaze

      NUMERO 1

      Neutral Glaze (Method 1 : with gelatin)

      NUMERO 1

      The Pavlova Meringue

      NUMERO 1

      VIDEO

      Lenotre’s French Meringue

      NUMERO 1

      Lenôtre’s Swiss Meringue

      NUMERO 1

      Gregory Doyen’s Choux Dough

      NUMERO 1

      Choux Pastry Dough Recipe

      NUMERO 1

      Frédéric Bau’s Pistachio Paste

      NUMERO 1

      Pierre Hermé’s Pistachio Paste

      NUMERO 1

  • Savory Basics ▼
    • Sauces Tortillas

      Paul Bocuse’ Sauce Bordelaise

      NUMERO 1

      Julia Child’s Brown Sauce

      NUMERO 1

      Easy Mexican Salsa Verde

      NUMERO 1

      Alex Stupak’s Mexican Corn Tortilla

      NUMERO 1

      Alex Stupak’s Mexican Flour Tortilla

      NUMERO 1

  • Levels ▼
    • Easy Level
    • Intermediaire Level
    • Experienced Level
  • Chefs ▼
    • Slider #1
      • Alex Stupak
      • Antonio Bachour
      • Benoit Castel
      • Cédric Grolet
      • Christophe Felder
      • Christophe Michalak
      • Claire Heitzler
      • Cyril Hitz
      • Cyril Lignac
      • Frédéric Anton
      • Frédéric Bau
      • Gregory Doyen
    • Slider #1
      • Jacques Pépin
      • Jacquy Pfeiffer
      • Jamie Oliver
      • Jonathan Blot
      • Julia Child
      • Lenôtre
      • Luc Debove
      • Madame D'aubéry
      • Marc Grossman
      • Nicolas Bernardé
      • Norbert Tarayre
      • Paul Bocuse
    • Slider #1
      • Philippe Conticini
      • Philippe Urraca
      • Pierre Hermé
      • Qin
      • Sébastien Bouillet
      • Sophie Dupuis
      • Stéphane Tréand
      • Thomas Keller
      • Vincent Boué
      • Yann Couvreur
      • Yotam Ottolenghi
  • Cuisines ▼
    • Slider #1
      • French Cuisine
      • American Cuisine
      • Asian Cuisine
      • Basque Cuisine
      • Mediterranean Cuisine
      • Spanish Cuisine
      • Indian Cuisine
      • Italian Cuisine
    • Slider #1
      • Jewish Cuisine
      • Mexican Cuisine
  • The Blog ▼
    • All posts
    • Good To Know
    • Cooking Knowledge
    • Recipe Comparisons
    • Culinary Shops
    • Book Reviews
    • Culinary Getaways
    • Culinary Schools
    • Pastry Shops
    • Le Meilleur Pâtissier Show
  • Ingredients
  •  FR
  •  Homepage (EN)
  •  All recipes
  •  Recipes by ingredient
Cuisine d'Aubéry
The food blog of FX
Base Sweet Base Cream And Custard Mascarpone Cream Whipped Cream

https://cuisinedaubery.com/recipe/felder-mascarpone-cream/

Christophe Felder’s Mascarpone Cream

A recipe by Christophe Felder Wednesday April 11, 2018
Share:
Facebook E-mail
 4.9
Jump to Recipe French Version Pdf Version
Print Recipe, with photos Print Recipe, no photos

  Search Recipes

 Subscribe to the Newsletter

I had to temporarily give up on including a newsletter on the blog. Too many emails are being filtered into spam folders and fail to reach their destination. I therefore recommend subscribing to my Instagram or Facebook pages to stay updated on the latest recipes.
https://www.instagram.com/cuisinedaubery
http://www.facebook.com/cuisinedaubery

Christophe Felder’s Mascarpone Cream

FX (François-xavier)

About this recipe

This is such a good and simple crème mascarpone !

Christophe Felder’s Mascarpone Cream

All of the recipes that I tried, this one is the closest to the original version that was invented in Treviso, in Italy, its birthplace.

Christophe Felder’s Mascarpone Cream

This version is lighter than the other ones, thanks for the beaten egg whites

Christophe Felder’s Mascarpone Cream

Source of the recipe

A recipe that I found in the book "Pâtisserie ! (French)" of Christophe Felder, a top French Pastry Chef

To purchase online, see HERE

A book that is perfect if you want to go over most of the French Pastry art

Christophe Felder’s Mascarpone CreamChristophe Felder’s Mascarpone Cream


To purchase the book online:

Pâtisserie ! (French)

#advertising, #affiliate, #Amazon


The recipe is on page 150

Christophe Felder’s Mascarpone Cream

Christophe Felder’s Mascarpone Cream

Print Recipe, with photos Print Recipe, no photos
Chef: Christophe Felder Servings: 5 Preparation Time: 20 Minutes Skill: Intermediaire Level Cuisine: Italian Cuisine Courses: Base, Sweet Base, Cream And Custard, Mascarpone Cream, Whipped Cream, 
Mascarpone
 4.9
Ingredients
  • For 620 g (1 lbs 6 oz ) of Cream

  •   3 Eggs. ⅓ Cup or 150 grams
  •   ½ Cup Sugar (100 grams)
  •   1 ½ Cup Mascarpone Cheese (375 grams)


  • For 207 g ( 7 oz ) of Cream

  •   1 Egg. 2 Tablespoons or 50 grams
  •   2 Tablespoons Sugar (33.3 grams)
  •   ½ Cup Mascarpone Cheese (125 grams)


  • For 413 g (1 lbs 15 oz ) of Cream

  •   2 Eggs. ¼ Cup or 100 grams
  •   ⅓ Cup Sugar (66.6 grams)
  •   1 Cup Mascarpone Cheese (250 grams)


  • For 827 g (1 lbs 13 oz ) of Cream

  •   4 Eggs. ½ Cup or 200 grams
  •   ½ Cup Sugar (133.3 grams)
  •   2 Cups Mascarpone Cheese (500 grams)


  • For 1.03 kg (2 ¼ lbs ) of Cream

  •   5 Eggs. ⅔ Cup or 250 grams
  •   ¾ Cup Sugar (166.6 grams)
  •   2 ½ Cups Mascarpone Cheese (625 grams)

  • You will need...
    Large Mixing Bowls, Stainless Steel
    KitchenAid Whisk
    Polyglass Spatula
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    DeBuyer Whisk
    Le Creuset Silicone Spatula
    #advertising, #affiliate, #Amazon
    Steps

    1.  Separate the Eggs (3) and place in the mixing bowl, then wait 30 minutes for them to warm up

    2. Whisk together the Egg Yolks and half of Sugar (4 Tablespoons or 50 g)

    Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream

    Large Mixing Bowls, Stainless SteelKitchenAid Whisk

    #advertising, #affiliate, #Amazon

    3. The Mascarpone Cheese is an Italian cheese, an essential ingredient for all tiramisu ! If you live in the States, you will find it easily in supermarkets, in the "gourmet" section where you can find European cheeses

    4. Add the Mascarpone Cheese (1 ½ Cup or 375 g)

    Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream

    5. The mascarpone cheese is thick, but it will become smoother after mixing it

    6. Keep aside

    Christophe Felder’s Mascarpone Cream

    Polyglass Spatula

    #advertising, #affiliate, #Amazon


    Beating the whites

    7. Whisk the Egg Whites to soft peak for 5 minutes on Medium Speed

    Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer

    #advertising, #affiliate, #Amazon

    8.  The Medium Speed is important. One mistake you want to avoid is to beat the whites on Maximum Speed from the start

    Christophe Felder’s Mascarpone Cream

    9. After 5 minutes, add the 2nd half of the Sugar (4 Tablespoons or 50 g) and increase the whisk speed

    10. Beat a few minutes until whites are fully whipped and firm

    11. Here's what you should get, an "eagle beak" shape as French say

    12.  Once your egg whites are beaten, proceed to the next steps right away, don't make them wait: they would collapse !

    Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream

    13. Gently fold the mixture with a hand whisk

    14. Incorporate a first half with a whisk, but do to whisk ! Use it to fold simply and gently

    15. This is the final texture. You may see a few lumps, which is fine.

    Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream

    16. Add a second half, and gently fold the mixture with a rubber spatula

    Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream

    DeBuyer WhiskLe Creuset Silicone Spatula

    #advertising, #affiliate, #Amazon

    Result

    The cream is ready !

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Mascarpone
    Back To Top French Version Pdf Version
    Print Recipe, with photos Print Recipe, no photos
    Share:
    Facebook E-mail


     

    The other recipes for Crème Creams

    Michalak’s easy Mascarpone Cream

    All recipes made with mascarpone cream

    Christophe Felder’s Strawberry Tiramisu

    Recipes by chef Christophe Felder

    French Brioche Beignets

    Christophe Felder’s Strawberry Tiramisu

    Christophe Felder’s Mascarpone Cream

    Christophe Felder’s French Pastry Cream


    Leave a Comment

    :-(    

    :-P    

    :lol:    

    8-O    

    :-)    

    :-x    

    <3    

    ;-)    

    (Y)    

    :clap:    

    :love:    




    * Mandatory

    (will be displayed)

    (not mandatory)

    Upload a photo (optional)



    If you upload the photo, you accept the terms and conditions : you are giving the photo, it will be stored on the public server, and will be displayed on the public page, a few days later. The photo can be modified (size and colors for instance)


    Anti bot verification (CAPTCHA)   * Mandatory

      


     
     

    Recipes by ingredient

    5 spice powder Almond extract Almond paste Almond powder Almonds Apple jam Apple liquor Apple syrup Apples Apricot Arugula salad Avocado Basil Basque sauce Bavarian mousse Beef Beef stock Berries confit Black currant Blackberry Blind baked shortcrust Bordelaise sauce Breadcrumbs Broccoli Brown sauce Brown sugar Bunch of cilantro Buttercream Buttermilk Calvados Candied lemon Candied orange Cantaloupe Caramel Cardamom Carrots Celery Cheese Cherry Chicken Chicken liver Chicken stock Chili pepper Chili powder Chipotle Chocolate Chocolate spread Chorizo Cilantro Cinnamon Cloves Coco milk Cocoa Powder Coconut Coconut cream Coconut mousse Coffee Cognac Coriander powder Corn Cream Cream of Tartar Crepes Crème fraiche Cumin Diced bacon Dry yeast Egg Whites Egg yolks Eggplants Eggs Espelette pepper Fennel Fenugreek Fermented milk Figs Fish Fish stock Fish stock French meringue Garlic Garlic powder Genoa bread Ginger Glucose Glucose powder Grand marnier Grand marnier ice cream Grapefruit Green onion Gumpaste Ham Ham hock Hazelnut flour Hazelnuts Heavy duty Cake Hoisin sauce Honey Ice cream Ice cream stabilizer Icing fondant Inverted sugar Isomalt Italian meringue Ketchup Kirsch liquor Ladyfingers Lamb Lard Laurel (bay) leaves Leeks Lemon Lemon custard Lemon juice Lemon zests Lime Lobster Madeira Malibu spirit Mandarine Mango Masa Mascarpone Mascarpone cream Meyer lemon Milk Milk chocolate Milk powder Mint Mousseline cream Mozzarella Mushrooms Neutral gel Nuoc mam fish stock Nutmeg Olive oil Olives Onions Orange juice Orange zests Oranges Palm sugar Paprika Parmesan cheese Parsley Passion fruit Pastis Pastry dough Pean nut Pear Pearl sugar Pectin NH Peeled tomatoes Peppers Pie crust Pine nuts Pineapple Pink pralines Pistachio paste Pistachios Poached eggs Pork Port wine Potato starch Potatoes Powdered anis Puff dough Puff pastry paring Pumpkin Rabbit Raisins Raspberries Raspberry jam Red onion Red wine Rhubarb Rice Rice vinegar Roasted bell peppers Rolling fondant Roquefort blue cheese Rosemary Rum Rye flour Sablée Dough Saffron Salmon Salted butter Salted cod Sausage Savoy sponge cake Sesame oil Sesame seeds Shallots Shortcrust Pastry Soy sauce Spinach leaves Split peas Strawberries Strawberry jam Sweet potatoes Sweetened condensed milk Swiss gruyère cheese Swiss meringue Syrup Tempered chocolate Thyme Tomato paste Tomatoes Tonka bean Tuna fish Turkey Turmeric Used vanilla pods Vanilla Vanilla sugar Vegetable shortening (crisco) Vegetable stock Velvet spray Wafer paper Walnuts Whipping cream Whiskey White chocolate White wine Whole flour Worcestershire sauce Yeast Yoghurt 
     
    Facebook Instagram Chef Simon YouTube RSS Feed

      Search Recipes

    About me

    About Me

    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
    To learn more about me : HERE
    To contact me : HERE

    Support the blog

    Tipeee

    Support the blog to be hosted on powerful servers HERE

    Le Meilleur Pâtissier

    About Me

    In 2020, I participated in the show 'Le Meilleur Pâtissier' (The Best Pastry Chef), the French adaptation of the BBC show 'The Great British Bake Off', with chef Cyril Lignac.
    A great experience that you can watch on French broadcast M6



    Spotlight...

    Spotlight...

    Le sandwich pressé Italien Panini Tostati

    Random Recipes

    • Lenôtre’s Raisins Grand Marnier Bread

    • Frédéric Bau’s Pistachio Paste

    • Philippe Urraca’s French Brioche

    • Barbecue Pork Ribs, Highland Park style

    • Pierre Hermé’s Pistachio Paste

    • Venice Beach’s Californian Burger

    Recent Posts

    • Cyril Lignac’s Parmigiana Eggplants

    • Weight of a French pack of baking powder (sachet de levure chimique)

    • Soft Coconut Sponge

    • Cédric Grolet’s Strawberry Basil Tart




    Cuisine d'Aubéry
       Contact Us  |   About FX (François-xavier)...
       Share your recipe photos Unsubscribe from the newsletter
    • Facebook
    • Instagram
    • Chef Simon
    • YouTube
    • RSS Feed

    Tous droits réservés © Cuisine d'Aubéry, cuisinedaubery.com 2013-2025 | L'utilisation du site de cuisine implique l'entière acceptation des Conditions Générales d'Utilisation | La Politique de confidentialité est ICI

    © Copyright Cuisine d'Aubéry, cuisinedaubery.com 2013-2025 | All Rights Reserved - Read the Terms of Service | The Privacy Policy is HERE


    En tant que Partenaire Amazon, je réalise un bénéfice sur les achats remplissant les conditions requises.

    As an Amazon affiliate, I may earn a profit on eligible purchases.


    Back To Top
    Cuisine d'Aubéry
    • Homepage (EN)
      • Home #1
        • Homepage (EN)
        • Accueil (FR)
    • Categories
      • Slider #1
        • Desserts
        • Main Dishes
        • First Courses
        • Brunches
        • Sweet Bases
        • Savory Bases
        • Appetizers
        • The Blog
    • All recipes
    • Recipes by ingredient
    • Desserts
      • Slider #1
        • Pound Cakes
        • Choux
        • Candies
        • Ice Cream Cones
        • Crème Brulées
        • Crepes And Waffles
        • Plated Desserts
        • Frozen Desserts
        • Éclairs
        • Layer Cakes
        • King Pies
        • Cakes
        • Ice Creams And Sorbets
        • My Desserts Of Le Meilleur Pâtissier Show
        • Macarons
        • Small Cakes
        • Chocolate Mousses
        • Rolled Cakes
        • Saint-Honorés
        • Tarts
        • Verrines
    • Savory Dishes
      • Slider #1
        • Barbecues
        • Savory Breads
        • Savory Crêpes
        • Curries
        • Gratins
        • Hamburgers
        • Breads
        • Italian Pasta Dishes
        • Fish
        • Quiches
        • Fried Rice
        • Sandwiches
        • Tacos
        • Savory Tarts
        • Vegetarian Dishes
        • Meats
    • Dessert Basics
      • Slider #1
        • Sponges For Layer Cakes
        • Macarons Shells
        • Creams And Custards
        • Dessert Decorations
        • Gianduja
        • Glazes
        • Meringues
        • Mousses
        • Feuilletine Wafer Crunchs
        • Choux Doughs
        • Almond Pastes
        • Pistachio Pastes
        • Praliné Pastes
        • Sweet Sauces
    • Savory Basics
      • Slider #1
        • Stocks
        • Bread Starters
        • Pasta Doughs
        • Sauces
        • Tortillas
    • Levels
      • Slider #1
          Easy Level
          Intermediaire Level
          Experienced Level
    • Chefs
      • Slider #1
          Alex Stupak
          Antonio Bachour
          Benoit Castel
          Cédric Grolet
          Christophe Felder
          Christophe Michalak
          Claire Heitzler
          Cyril Hitz
          Cyril Lignac
          Frédéric Anton
          Frédéric Bau
          Gregory Doyen
          Jacques Pépin
          Jacquy Pfeiffer
          Jamie Oliver
          Jonathan Blot
          Julia Child
          Lenôtre
          Luc Debove
          Madame D'aubéry
          Marc Grossman
          Nicolas Bernardé
          Norbert Tarayre
          Paul Bocuse
          Philippe Conticini
          Philippe Urraca
          Pierre Hermé
          Qin
          Sébastien Bouillet
          Sophie Dupuis
          Stéphane Tréand
          Thomas Keller
          Vincent Boué
          Yann Couvreur
          Yotam Ottolenghi
    • Cuisines
      • Slider #1
          French Cuisine
          American Cuisine
          Asian Cuisine
          Basque Cuisine
          Mediterranean Cuisine
          Spanish Cuisine
          Indian Cuisine
          Italian Cuisine
          Jewish Cuisine
          Mexican Cuisine
    • The Blog
      • Slider #1
          All posts
          Good To Know
          Cooking Knowledge
          Recipe Comparisons
          Culinary Shops
          Book Reviews
          Culinary Getaways
          Culinary Schools
          Pastry Shops
          Le Meilleur Pâtissier Show