martes, 13 de enero de 2009

Buche de Noel

Buche de noel is the personification of all things Christmas, is fun and delicious.

Typically served in France and Quebec Buche de noel uses basic ingredients, its' just a roll of many delicious things, you cant go wrong with it.

The main two things you need is genoise and a chocolate butter cream, that's it, you can also use powder sugar for snow, and my favorite: marshmallow mushrooms.

I found a great video recipe that is quite comprehensive and a few links for more info and recipes at the end, also a gallery to inspire you as usual.



Bûche de Noël by yancy9a

white Buche de Noel by [puamelia]

Bûche de Noël by Kelly Sue

Buche de Noel by carabou

Bûche de Noël 1 by masatsu

Bûche de Noël by Kelly Sue

Bûche de Noël by fonticulus

Bûche de Noël by nerdcoregirl

Bûche de Noël by nerdcoregirl

Bûche de Noël @ Wikipedia
Bûche de Noël recipe
Maple Walnut Bûche de Noël recipe
Bûche de Noël recipe Food Network


Soufflé is one of the most recognizable french food inventions, it is very simple to prepare, but of course soufflé has a reputation of being difficult, but it is not, just make sure to pay full attention when you bake it and serve immediately, because they tend to fall rather quickly, but even if they do they'll still taste great, so don't worry and go for it.

5 Soufflé Recipes:

Chocolate Souffle


-1/3 cup sugar plus additional for sprinkling

-5 oz bittersweet chocolate (not unsweetened), chopped (141 gr)

-3 large egg yolks at room temperature

-6 large egg whites

  1. Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.
  2. Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).
  3. Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
  4. Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). 5. Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

recipe by yenic

Pear Soufflè


4 large and not very mature pears
1 egg separated
1 tbsp butter, softened
50 gr. brown sugar
1 tsp pear flavored liqueur (or lemon flavored )
1 tbsp cornstarch
1 tsp pure vanilla extract
ground cinnamon
1 tbsp raisins
a handful of chopped nuts
confectioners' sugar

Preheat oven to 375°F.
Cut the pears in half and remove the seeds. Using a teaspoon, remove the center of the fruit and pour it into a dish. Mush it with a fork or blend it with the food processor, add the liqueur and whisk, set aside.
In a mixing bowl beat the butter with the sugar until creamy. Add the egg yolk and whisk. Add the cornstarch, the pure vanilla extract, the raisins and the nuts. Stir to combine and add the pear pure.
Beat the egg white until very stiff, then add it to the pear mixture very carefully. Fill the pears with this mixture, sprinkle with cinnamon and pour into the preheated oven. Bake about 30-35 minutes. The top of the soufflè will be dark brown. Remove from the oven and chill about 5-6 minutes. Pour into a serving dishes, dust with confectioners' sugar and serve.

Recipe by zoridream

Carrot Soufflè


  1. 80gr. all-purpose flour
  2. 80gr. white sugar
  3. 2 eggs, separated
  4. 30 gr. butter, melted
  5. 1 large carrot, peeled and grated
for decorating:
  1. 2 carrots
  2. 1 tsp butter
  3. 1 tbsp white sugar
  4. some fresh parsley
  5. confectioners' sugar

Preheat oven to 180°C. Lightly grease 6 souffle dishes. Beat the egg whites until stiff. In a large mixing bowl beat the egg yolks with the sugar until mixture is fluffy and white in color. Add half of the beaten egg whites and stir carefully. Sift the flour upon the mixture and let it fall into the bowl with the mixture like a "rain". Stir to combine. Add the melted butter and the remaining egg whites. Do not over mix. Add the grated carrot. Pour into the prepared dishes and bake about 20 - 25 minutes.
Meanwhile, combine the butter, the sugar, the carrots and 400ml water in a deep saucepan, bring to a boil and cook at high medium heat until carrots are tender. Dry the carrots and allow to cool. Wash and dry the parsley leafs.
Garnish the each souffle with half carrot, parsley leafs and dust with confectioners' sugar.

Recipe by zoridream

Souffle Cheesecake - Green Tea Swirl


  • 300g Cream Cheese
  • 50ml Milk
  • 90g Sugar
  • 3 Egg Yolks
  • 30g Corn Starch
  • 3tbs Lemon / Lime Juice
  • 1tbs Cointreau (optional)
  • 3 Egg Whites
  • Green Tea Powder

Optional : I use left-over sponge cake as the base, you can also use crushed biscuits, or even sponge fingers. Of course you don't have to use bases, they will work fine without.

Prep work :

To make life easier, I beat the egg whites + half of the sugar first before I do the rest (as we all know, everything must be clean and dry or they'll act up!). Whip them up until they just form soft peaks.

How to Make :

  1. Cream the cream cheese, and add in the milk. Mix well.
  2. Mix in half the sugar.
  3. Add in the egg yolks, one by one and mix well at each addition.
  4. Mix in the corn flour (try not too overbeat)
  5. Add in the lemon juice & Cointreau.
  6. With a metal spoon (metal keeps the air bubbles intact) mix in a little bit of the whipped egg whites, mix thoroughly (no need to be careful at this point , as this will actually make adding the rest of the whites easier).
  7. Add in the remainder of the whites, mix in lightly (cutting & folding action time !) but quickly. Don't over-mix.
  8. Take a table spoonful of the mixture and mix in green tea powder. Set aside.
  9. Press your base (sponge, etc) onto the bottom, then pour the cream cheese mixture on top.
  10. Make dots on top with the green tea mixture, and do some swirls, etc.
  11. Place into 180 C oven ( I forgot to time the baking time :P If you use a mini ring like I did, bake until cracks forms. Ideally you would wait until it's slightly golden on top, but tiny cakes will be dried out by then).

I found that if you leave the cakes to cool slightly in the oven (switched off), the cake doesn't collapse as much ^_^

Recipe by monica

Sweet Corn Souffle


½ c melted butter 2 lightly beaten eggs 1 8.5 oz package of Jiffy cornbread mix 1 can of whole kernel corn 1 can of cream-style corn 1 c. sour cream.

Inspired by A Love Affair with Southern Cooking and the Semi-Ho

Preheat oven to 350.

In a large bowl, stir together: ½ c melted butter, 2 lightly beaten eggs, 1 8.5 oz package of Jiffy cornbread mix, 1 can of whole kernel corn, 1 can of cream-style corn, and 1 c. sour cream.

Pour into a lightly greased 9x9" baking pan.

Bake for 45 minutes.

Photo Gallery:

Chocolate Souffle - Max Brenner by avlxyz

Souffle aux Pommes et Calvados by donut

Chocolate Souffle by The Marmot

Grand Marnier souffle by donut

Sunday Soufflé by St0rmz

Grand Marnier Souffle by Tom Mascardo

Celebrity Infinity. Food. Souffle by Tom Mascardo

Souffle au chocolate - Bistro Vue by avlxyz

Japanese Souffle Cheesecake by foodistablog

Video: Sexy Souffle Recipe

Further Reading:

soufflé @ Wikipedia
Banana Soufflé
Nigel Slater on how to make the perfect soufflé
Sweet Potato Soufflé

Iced Lime Soufflé with Poppyseeds

Eggland’s Best Caramel Ginger Soufflé

Classic Cheese Soufflé
Double-Baked Three-Cheese Soufflés

Frangipane: add almond flavor to your desserts.

by Greencolander

Frangipane is just an almond cream you can use in tarts, cakes, pastries, anything sweet really.

French desserts are really easy if you master the basics, and learning how to make a proper frangipane will help you make many desserts or come up with your own, the plus side is that since frangipane is not really common, like pastry cream, people will be impressed and they'll ask you for the recipe.


MaryJose's Recipe: Frangipane

Frangipane Fruit Tart - Thanksgiving Specials

Frangipane links:

Frangipane Wikipedia entry
Apple Frangipane Tart
Rhubarb Tartlets

viernes, 9 de enero de 2009

What is Clafoutis ?

The concept is really simple, but the result is incredible bake fruit in batter and that's it, sounds simple?, well, it is.

Clafoutis especifically is made with cherries if you use another friut like apple or cranberry it's called "flognarde".

Here's the recipe:

Clafoutis aux cerises:


fresh cherries (about 200g);
100g of sugar;
60g of all-purpose flour;
3 eggs;
1/2 vanilla pod;
300ml of milk;
1 tbsp of brandy (I used a tbsp of vanilla flavoured vodka!!!);
icing sugar;
a pinch of salt.
butter for greasing the pan.

Preheat the oven to 180 degrees and grease a round baking pan.

Beat the egg whites with a pinch of salt until get firm peaks... add the yolks, sugar and vanilla seeds (splitting the vanilla pod in half lengthwise with a sharp knife and scraping seeds from pod) and continue beating until the mixture is bubbly and homogeneous.

Then add the flour and trickle the milk slowly ... without stop beating it!

Finally add the brandy.

Place the washed and cleaned fresh cherries (with their pits) in the round baking pan and, carefully, pour the mixture onto them.

Bake (180 degrees) for about 30 min.

Dust the clafoutis with icing sugar and serve tepid!

Recipe by gingerslice


clafoutis aux framboises 2 by bloggyboulga

桃のクラフティ / clafoutis of peach
by yomi955

Clafoutis aux cerises by e900

by daveyll

fig clafoutis by nyaa_birdies_perch

Clafouti by .Larry Page

Clafoutis aux pommes by Sunfox

clafoutis aux framboises by bloggyboulga

pedaling dessert by hive

clafoutis di ciliegie by fugzu

clafoutis di ciliegie by fugzu

clafoutis di ciliegie by fugzu

clafoutis di ciliegie by fugzu


French Cherry Custard - Cherry Clafouti

Video Recipe: Fig Clafoutis - Clementine Clafoutis

jueves, 8 de enero de 2009

galettes des rois (King cake)

King's cake is a tradition that is celebrated all around the world, originated in france many centuries ago. To celebrate the Epiphany this cake is offered to family and friends which contains a figurine, which in france can take many forms called "feves".

In France the tradition ins more or less as follows:

A pastry cake, filled with almond cream called frangipane contains a plastic figurine, many people collect these because of the variety and imagination in their creation.
The children of the family hide underneath the table and call the name of the person to cut their piece of the cake, the one that finds the figurine is named King and gets to use a paper crown and then names its king or queen.

The Brioche or Gâteau des Rois de Rois is served in the northern parts of France and in the southern parts of France the "gallete de rois" is served

To tell you the truth this sound really fun and both cakes tastes incredible, if you want to try it here's the recipe and some photos to inspire you.

Video Recipe:


Pithiviers or Galette des Rois, Third Attemptby foéÖþoooey

Pithiviers or Galette des Rois by foéÖþoooey

Pithiviers or Galette des Rois, Third Attemptby foéÖþoooey

Pithiviers or Galette des Rois, Third Attemptby foéÖþoooey

Not a UFO, a Pithiviers or Galette des Rois (Unbaked), Second Attempt by foéÖþoooey

Galette des rois Pirates des Caraïbes by Stéfan

L'Epiphanie by Rhian vK

DSC07292 by acme

DSC07292 by acme

Galette des Rois maison !by Gaël Chardon


Fèves - Cinq fois la même ! by Stéfan

miércoles, 7 de enero de 2009

Macaron, photos and video recipes

Macaron might be the greatest almond pastry ever, they look good and taste even better, a staple of french pastry, that is full of color and flavor, and the best part is, they are really easy to prepare.

ume? dunno by jslander

Macaron Definition.

From Wikipedia, the free encyclopedia:
Not to be confused with Macron, Macaroon, or Macaroni.
Dating back to the 18th century, the macaron is a traditional French pastry, made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts' baker's oven as round meringue-like domes with a flat base. Macarons are not to be confused with macaroons. Macarons are sandwich-like pastries made with two thin cookies and a cream or ganache between the cookies. Macaroons are dense cookies made with coconut. Some claim that the original macarons would have been invented in Nancy, a commune of the Meurthe et Moselle département, in northeastern France. Wiki.

More info:
Introduction to French Macarons

Video Recipe:

Peanut Macarons

Bonus Videos:

japan systems machine macarons

Masterchef: The Professionals 2.Contestants Prepare Macaron

More Recipes:

How to Make Macarons
Laduree chocolate macarons

Photo Gallery:

macarons at paulette beverly hills by whorange

macarons at paulette beverly hills by whorange

macarons at paulette beverly hills by whorange

Lots of piped macarons by joyosity

Pistachio out front by jslander

Round up - minus 1 by jslander

ume? dunno by jslander

Macarons floraux by Shamanyx

Peppermint macarons with peppermint chocolate ganache by joyosity

PAMA Macarons by cchen

Macarons by Antoaneta

macarons (pierre herme) by Simon Goldenberg

macarons by tannazie

macarons. by nora/sskizo

cone of macarons by Jef Poskanzer