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The professional uniform for a cook
This video shows the different components of the professional uniform for a (...)
9 December 2009
![Logo The professional uniform for a cook](IMG/jpg/0338.jpg)
DenréesUnitésQuantités Egg yoke Pièce 1 Water Kg 0,050 Salt Kg 0,005 Sugar (optional) Kg 0,020 (...)
15 July 2009
![Logo Shortcrust pastry by Laurent Nadiras](IMG/jpg/0240.jpg)
DenréesUnitésQuantités Whole fresh cream Icing L 1 Sugar (GB)/confectioner’s sugar (US) Kg 0,100 (...)
15 July 2009
![Logo Sweetened whipped cream by Laurent Nadiras](IMG/jpg/0241.jpg)
Version anglaise de la crème fouettée How to make whipped cream : Take a large bowl half filled (...)
15 July 2009
![Logo Whipped cream by Laurent Nadiras](IMG/jpg/0242.jpg)
The Ingredients : Milk : 1 L Butter : 0,050kg to 0,100kg flour : 0,050kg to 0,100kg Prepare (...)
30 June 2009
![Logo The bechamel sauce, by Laurent Nadiras](IMG/jpg/0133.jpg)
Pour the minced shallots into the saucepan. Add a little coloured spirit vinegar then the white (...)
30 June 2009
![Logo The « Beurre blanc » sauce ( le beurre blanc )](IMG/jpg/0134.jpg)
The buttercream ( la crème au beurre )
DenréesUnitésQuantités Water Kg 0,060 Sugar Kg 0,200 Whole eggs Kg 0,070 Egg yolks Kg 0,060 (...)
30 June 2009
![Logo The buttercream ( la crème au beurre )](IMG/jpg/0135.jpg)
DenréesUnitésQuantités Milk L 1 Sugar Kg 0,200 Egg yolk pièce 10 Vanilla bean Pièce 1 Have (...)
30 June 2009
![Logo The custard sauce, by Laurent Nadiras](IMG/jpg/0136.jpg)
The flaky pastry (la pâte feuilletée)
Weigh the ingredients. Put the salt and flour in the mixing bowl. Dig a crater. Add water and (...)
30 June 2009
![Logo The flaky pastry (la pâte feuilletée)](IMG/jpg/0137.jpg)