Moelleux aux Framboises Façon Crumble
How to Make the Moelleux: Mix the eggs with the sugar and salt. Then add the almond powder and the cream. Finish with the cornstarch and baking powder previously mixed...
https://www.chefspencil.com
Cuisine: French Recipes
For the connoisseur in French cuisine; after tasting these dishes you’ll feel like your floating on the Rhine. Simply scroll to find the right one for you.
Poached Pear with Vanilla, Blackcurrant and Coffee Fondant
This pear is served with an amazing coffee fondant that you can prepare the day before, to save time on the day of the meal. To be made in autumn,...
Gluten-Free Tiramisu
Tiramisu from the Italian language meaning “cheer me up” so needed right now! I made it gluten and alcohol free. How to Make Gluten Free Ladyfingers: Make a meringue with...
Orange and Almond Fondant (Gluten Free)
How to Make the Fondant: Start by mixing the butter (room temperature) and brown sugar. Add the almond powder then the eggs one by one. Finish with the cornstarch and...
Small Raspberry-Verbena Pie
My first raspberries just prior to the end of lockdown… what a delight! How to Make the Almond Cream: Mix 50 g of fresh almond powder, 50 g of sugar...
Lemon Tart by Nicolas Lambert
We’re thrilled to feature this delicious recipe by one of the best pastry chefs in the world. Meet French-born Nicolas Lambert, voted as Asia’s Best Pastry Chef in 2018, and...
Cheese Flan by Chef Kévin Ketkaew
We are thrilled to feature a delicious recipe by Kévin Ketkaew, chef, consultant and culinary instructor. Kévin has been ranked as one of the most talented chefs in the world....
Cherry Pie
Quantities are enough for 6 small pies. For the whipped ganache, I suggest you cut the quantity by half, else you’ll end up with a bit more ganache to my...
Chocolate Hazelnut Pie
How to Make Ganache: Melt 100g of milk chocolate 40% cacao, and bring 66 g of cream at 30% MG to a boil with 11 g of honey. Pour the...
Confit Duck Leg Recipe By Chef Simon Moss
This delicious confit duck leg recipe was provided by Chef Simon Moss, the Head Chef at Melbourne’s Grosvenor Hotel. Check out our interview with Simon to learn more about his career,...
Cameo Crème Brûlée
For many of the world’s top Chefs food is well, not just food, but a form of expression. Take Igor Grishechkin’s cameo crème brûlee – a stunning example of food...
Quiche Lorraine
Quiche Lorraine is a highly popular quiche variant named after the Lorraine region in France. It was originally made with eggs, cream and lardons, though modern recipes are now based...
