Chef Juliette
Various Almond Preparations
Five almond preparations, one discipline: remove the skins cleanly, dry every kernel through, then cut, toast, or cloak it in pale caramel without letting its fragrant oils escape.
Recipe Archive
Desserts
Desserts bring structure to sweetness, from cakes and custards to frozen treats and fruit-driven finishes that close the meal with intention.
1329 recipes
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Recipes
Chef Juliette
Various Preparations of Filberts and Hazel-nuts
A pastry pantry lesson in one tray: filberts warmed only until their red skins release, rubbed clean, cooled, and chopped into a fragrant mise-en-place for cakes, creams, pralines, and petits fours.
Chef Juliette
The Buttering and Glazing of Moulds
The smallest pâtisserie discipline decides whether a cake leaves its mould intact: clarified butter in every corner, followed by the lightest veil of dry flour or fécule.
Chef Juliette
How to Beat the Whites of Eggs
Four whites, one spotless bowl, and a patient change of speed: whisk gently until loosened, then briskly to glossy stiffness, with powdered sugar waiting if the foam begins to granulate.
Chef Juliette
Vegetable Colouring Matters
Three pastry colours, one disciplined hand: carmine, spinach green, and yellow kept as clean stocks, then blended drop by drop until the confection hints at fruit, leaf, or gold without becoming a paint box.
Chef Juliette
The Cooking of Sugar
Seven states, one pan, and no room for wandering: learn petit filet, grand boulé, grand cassé, and caramel by temperature and a safe cold-water test, catching crystallization before it ruins the batch.
Chef Juliette
Glace à l’Ancienne
Icing sugar, fragrance, and the gentlest warmth make a thin, opaque glaze that flows cleanly over a cooled cake and dries fast. The whole technique is knowing when to stop heating.
Chef Juliette
Glace au Fondant
Controlled crystallization, made visible: sugar stops at 230°F, then every patch is folded and scraped until the clear syrup becomes a white, supple fondant ready to glaze petits fours.
Chef Juliette
Sucre en Glace (Icing Sugar)
Pure sugar, ground and sieved until it moves like starch, then dredged white or flashed beneath fierce heat into a brilliant caramel glaze for Soufflés, fritters, custards, and Pannequets.
Chef Juliette
Sugar Grains
Loaf sugar becomes clean, even grains through rough pounding and two sieves, then warm cooked apricot fixes them to a cake border. The lesson is simple: grade the sugar, and never trust a dry surface.
Chef Juliette
Coloured Sugar Grains
Plain sugar, one measured drop of vegetable colour, and gentle drying make even, free-flowing grains that keep beautifully and give petits fours, biscuits, and confections a clean flash of colour.
Chef Juliette
Candied Fruit
Fruits confits are the French pastry cupboard in jewel form: angelica, golden and green chinois, cherries, plums, and pears, bought ready-made, drained carefully, and cut with intent for cakes worth celebrating.
Chef Juliette
Pralin
Pralin in its two classical forms: a supple almond glaze for cakes and fruit entremets, or old-gold almond nougat ground fine for soufflés, custards, and ices.
Chef Juliette
Dumpling and Pudding Pastes
Dry beef suet chopped to pinpoints, drawn gradually into flour, then massed without kneading: this simple pâte is the tender foundation for the canon’s dumplings and basin puddings.
Chef Juliette
Savarin Paste
Pâte à savarin turns flour, eggs, yeast, and generous butter into a fine, springy honeycomb, with sugar held until the paste is elastic and the mould filled only one-third high.
Chef Juliette
Pâte à Baba
A butter-rich savarin paste beaten until elastic, then finished with currants, sultanas, and optional Malaga raisins. Fill each mould only one-third, and it rises into a light, fruit-studded baba.
Chef Juliette
Pâte à Génoise Fine
Pâte à Génoise Fine rises on warm-whisked whole eggs alone, then takes sifted flour and melted butter by the gentlest fold, making a fine golden cake ready for a birthday or celebration.
Chef Juliette
Ordinary Génoise Paste for Cutting Up
Whole-egg foam gives Pâte Génoise Ordinaire à Découper its lift; baked one and a quarter inches deep, it rises into a firm, fine crumb made for clean layers and celebration cakes.
Chef Juliette
Savoy-biscuit Paste
Biscuit de Savoie rises on egg foam alone: ribboned yolks, equal weights of flour and potato starch, and stiff whites folded last for a tall, golden cake whose crumb stays feather-dry and light.
Chef Juliette
Pâte à Biscuit Manque
Six yolks, beaten to a thick ribbon, give this rum-scented biscuit manqué its entire rise and fine golden crumb, with no whisked whites and no leavening to lend a hand.
Chef Juliette
Punch Biscuit Paste
Pâte à biscuit punch rises on two foams: yolks and whole eggs beaten pale, then whites folded last. Citrus sugars and good rum perfume a tender, butter-rich ring cake set in a moderate oven.
Chef Juliette
Meringue à l’Italienne
Glossy, stable Meringue à l’Italienne from stiff whites and large-ball sugar syrup, timed to finish together and joined in one unbroken pour for mousses, parfaits, and celebration desserts.
Chef Juliette
Meringue à l’Italienne (another recipe)
Meringue à l’Italienne teaches control: powdered sugar and whites held lukewarm, then whisked until a glossy bridge spans the whisk, with no cooked syrup and no pastry brigade.
Chef Juliette
Almond Paste
Pâte d’amandes is the quiet foundation of French confectionery: equal weights of almonds and sugar, bound just enough with egg white, worked cool and smooth for candies, cakes, and pastry fillings.
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