Norman Teurgoule
If you don't know the Teurgoule yet, it's time to try! It's so easy and quick to prepare. Well, it's still almost 5 hours of cooking time but you just…
Read More → If you don't know the Teurgoule yet, it's time to try! It's so easy and quick to prepare. Well, it's still almost 5 hours of cooking time but you just…
Read More →
El otro día cuando estaba dando mi clase de hojaldre, hicimos un caramelo para la tarta tatin. Como siempre apunto todo en mi cabeza, sabía lo que había puesto y…
Read More →
I have already suggested several cookie recipes on my blog. Oatmeal classics HERE, peanut butter classics THERE, Laura Todd clones THERE and ultra chewy cookies HERE. But the all chocolate cookies wer...
Read More →
Para o Natal, aqui está a receita final para alguns chocolates muito simples que são realmente explosivos em textura e sabor! Estas rochas suíças são realmente viciantes. Eles estalam, racham,…
Read More →
لم يعد مجرد كعكة الغريبة أو حتى ملف تعريف الارتباط حقًا. أنتم تعرف الآن هوس رمال. لم أتعب أبدًا من تجربة طرق جديدة لصنع الكب كيك المقرمش ولا شيء يسعدني…
Read More →
El dulce de leche es una especie de caramelo con un fuerte sabor a leche. Aquí sugiero dos métodos, uno con leche entera fresca y azúcar y el otro con…
Read More →
Hacía mucho tiempo que no publicaba una receta de chocolate. Os presento esta nueva versión con un suave praliné de lima-limón. Un chocolate crujiente para un interior fundente y explosivo…
Read More → No outro dia, quando eu estava a ensinar a minha aula de massa folhada, fizemos um caramelo para a tarte tatin. Como escrevo sempre tudo na minha cabeça, eu sabia…
Read More →
First of all I would like to explain the reason for the name of these delicious tarts. A very good friend of mine, Monica, once asked me to come with…
Read More →
Esto me ha estado dando la lata durante un tiempo. Me encantan las gelatinas de frutas y me gustó buscar el porcentaje de azúcar y pectina según la fruta que…
Read More →
A traveler and passionate about cooking, I share all my culinary secrets with you, without holding back. I try to pay homage to traditions, from the canelé of Bordeaux to the dim sum of Hong Kong. "Bernard's Recipes" includes dozens of recipes for pastries, appetizers, and various main dishes.
My recipe books and culinary guides
A traveler and passionate about cooking, I share all my culinary secrets with you, without holding back. I try to pay homage to traditions, from the canelé of Bordeaux to the dim sum of Hong Kong. "Bernard's Recipes" includes dozens of recipes for pastries, appetizers, and various main dishes.
My recipe books and culinary guides
