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- For approximately 1.5 to 2 litres of stock (1)
- For about 30 pieces (1)
- For about 800 ml of cream (1)
- For flambé : (1)
- To glaze 1 marbré or cake - recipe for marbré available on the blog (1)
- For gratinating (3)
- To soak (1)
- For the agar-agar: 2 g replaces 6 g of gelatine, i.e. 3 sheets. (1)
- For the quiche maker : (2)
- For coating : (1)
- For the dark chocolate coating (1)
- For the base : (2)
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- For the compote : (1)
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- For decoration : (8)
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- For gilding : (1)
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- For the galette : (1)
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- For the garnish : (19)
- For the chocolate filling : (1)
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- For the hazelnut meringue (1)
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- For the pastry : (9)
- For the dill paste (1)
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- For the shortcrust pastry : (1)
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- For the mashed potatoes : (1)
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- For the salad : (4)
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- For the sauce (3)
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- For the raspberry sauce: (1)
- For the base sauce (1)
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- For the vegetable stock (1)
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- For the caramel : (1)
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- For the coulis : (2)
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- For the feta cheese dip (1)
- For the cake (4)
- For the glaze (7)
- For the icing : (3)
- For the jam glaze (1)
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- For assembly (1)
- For assembly : (2)
- For the agar-agar topping : (1)
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- For roasted vegetables : (1)
- For the meringue nests (1)
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- For sausages (1)
- For sprinkling (1)
- To serve (3)
- To serve : (2)
- For a 20 cm diameter cake or 12 cupcakes (1)
- For a large trifle bowl or 12 verrines (1)
- For a 20 cm cake tin or muffin tin (1)
- For a buttered kouglof or savarin mould lined with breadcrumbs (1)
- For a 22 cm mould (1)
- FOR A DOUBLE BASE (2)
- FOR A DOUBLE BASE: (3)
- FOR A SIMPLE FOUNDATION (2)
- FOR A SIMPLE BASE: (3)
- For a log of about 8 to 10 slices (1)
- For a log of about 8-10 slices (1)
- For a 30 x 18 cm hob: (1)
- For the vanilla sauce : (1)
- Use a cup as a unit of measurement. Whatever its size, the important thing is to keep it the same for all the ingredients. (1)
- Proteins (1)
Q
- A few sprigs of rosemary (1)
- A few sprigs of chives (1)
- A few sprigs of fresh chives for garnish (1)
- A few tablespoons of cream (1)
- A few basil leaves (2)
- A few fresh basil leaves (2)
- A few basil leaves for decoration". (1)
- A few mint leaves (2)
- A few fresh mint leaves (1)
- A few rocket leaves (1)
- A few fresh salad leaves (1)
- A few crushed chilli flakes (1)
- A few strawberries (1)
- A few cloves of garlic (1)
- A few drops of lemon juice (1)
- A few drops of Tabasco (1)
- A few peppercorns (1)
- A few large capers (1)
- A few blueberries (1)
- A few caramelised hazelnuts (1)
- A few whole caramelised hazelnuts for decoration (1)
- A few finely sliced radishes (1)
- A few slices of seeded tomato (1)
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- Red grapes (1)
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- Grapes soaked in rum (1)
- Grated lemon (1)
- Shavings of baking powder (1)
- Note: fruits such as cherries or raspberries contain more natural pectin. The dose of gelling agent can therefore be reduced if you are used to it. (1)
- Rum (1)
- Arborio rice (1)
- Fresh cucumber slices (1)
- Rocket or Lollo rosso salad (1)
- Red (1)
- Rolled : (1)
S
- Salad (1)
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- Salt (157)
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- Salt, pepper, rosemary, thyme, sesame, poppy seeds, etc. (1)
- Salt, pepper, sugar, oregano (1)
- Salt and pepper". (1)
- Depending on the desired intensity (1)
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- Icing sugar for dusting (3)
- Icing sugar to serve (1)
- Vanilla sugar or vanilla extract (2)
T
- Tabasco (1)
- Head of garlic (1)
- Thyme (4)
- Basil leaf stalks (1)
- Tomato (2)
- Yellow tomato or two small yellow tomatoes (1)
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- All the pastry cream (1)
- Dash of Tabasco (1)
- Slices of baguette per person (1)
- Slices of sliced bread (1)
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- Thin slices of prosciutto (1)
U
- A drizzle of olive oil (2)
- A dash of lemon juice (1)
- A dash of milk (1)
- A little chopped fresh dill (1)
- A little oil (3)
- A little olive oil (1)
- A little extra virgin olive oil (1)
- A little oil or butter for cooking (1)
- A little vegetable oil (1)
- A little butter (1)
- A little melted butter (1)
- A little butter or neutral oil (1)
- A little butter for the dish (1)
- A little melted dark chocolate (1)
- A little turmeric (1)
- A little flour for the work surface (1)
- A little lemon juice (1)
- A little freshly grated nutmeg (1)
- A little fresh parsley (1)
- A little sugar (1)
- A little granulated sugar for sprinkling (1)
- A little finely grated lemon zest (1)
- A little more caramelised onion (1)
- A small handful of fresh mint leaves (1)
- A pinch of nutmeg (1)
- A pinch of crushed chilli pepper (1)
- A pinch of salt (1)
- A handful of chopped parsley (1)
- Utensils: saucepan or deep fryer (1)
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