Beurre - oeufs - fromages - crèmerie
22 videos en
To make a rolled omelette, you will need eggs, a container filled with cold water to wash them, (...)
27 April 2011
![Logo How to make a rolled omelette](IMG/jpg/omelette_4_32.jpg)
To make poached eggs you will need eggs, a container filled with cold water to wash them, a (...)
27 April 2011
![Logo Poached eggs](IMG/jpg/oeuf_poche_3_27.jpg)
You’ll need egg plates, salt, white pepper, softened butter, a brush, eggs and a bowl (a (...)
27 April 2011
![Logo Sunny-side-up eggs](IMG/jpg/oeuf_plat_2_56.jpg)
How to cook boiled, soft boiled and hard boiled eggs
Boiled eggs : the yolk should be creamy and the white just set but still quite wobbly (hardly (...)
27 April 2011
![Logo How to cook boiled, soft boiled and hard boiled eggs](IMG/jpg/oeuf_dur_mollet_coque_4_55.jpg)
Eggs « en cocotte » (baked eggs, shirred eggs)
You will need ramekins, softened butter, a brush, salt, white pepper, eggs, another ramekin to (...)
27 April 2011
![Logo Eggs en cocotte (baked eggs, shirred eggs)](IMG/jpg/oeuf_cocotte_3_39.jpg)
Meringues are very light preparations made cold or hot from whipped egg whites and sugar. (...)
20 April 2011
![Logo Italian meringue](IMG/jpg/meringue_2_42.jpg)
Vidéo en anglais des petits fours « congolais ». DenréesUnitésQuantités Grated coconut Kg 0,250 (...)
28 December 2009
![Logo « Coconut macarons »](IMG/jpg/425.jpg)
![Logo How to make crepe batter](IMG/jpg/426.jpg)
Savoury custard cream, also called « custard for quiches (...)
Savoury custard cream is also called custard for quiches. The utensils: Chinois : sieve (...)
28 December 2009
![Logo Savoury custard cream, also called « custard for quiches »](IMG/jpg/430.jpg)