Recipes : Basic recipe

The building-block recipes to master and adapt endlessly.

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Basic recipe

Choosing and adapting your basic recipe

Béchamel, shortcrust pastry, pastry cream, stock: the basics are the elementary bricks of cooking. Master them and you can improvise and, above all, adapt any recipe.

That's why we give them a place of their own: for each basic, we document the milk-free, egg-free and gluten-free versions. Once you know how to make a milk-free béchamel, dozens of dishes become open to you again.

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Blond roux

Classic Chocolate Ganache

Béchamel Sauce with Whole Milk and Nutmeg

Broken pasta with Companion

Tonio's Lump-Free Béchamel

Perfect, Wonderfully Creamy Crème Anglaise

Caramel sauce (vealed) very easy

Simple, fast and tasty tomato sauce

Easy Chocolate Buttercream

Christophe's gluten-free sanded pasta

mayonnaise with tofu, no eggs

Cane sugar syrup biscuits

Pastry cream without eggs and gluten

Broken paste without butter or oil that tastes good

Diplomat cream with the Thermomix

Darts stuffed with homemade almond paste

Wild Yellow-Orange Plum Jam

Pastry cream without animal milk, no eggs, no wheat

Pike in Court-Bouillon with Nantaise Sauce

House yogurt (with a yogurt)

Vinegrette house

My homemade tomato sauce

Homemade tomato sauce with Italian sausage

Homemade Caramel

Choosing and adapting your basic recipe