BACK TO BASICS: PASTRY CREAM Welcome back my Franchizz! Knowing your basics is probably the most important part of becoming a good cook as you will use them times and…

Homemade French Croissant Welcome back my Franchizz! Who doesn't love a good fresh croissant? Flaky, buttery, light with a honeycomb made from heaven. Now it does take a while to…

  INFUSED OLIVE OIL CANDY Today we are doing an olive oil candy, a dish created by Chef Jose Andres from Spain.  Of course you could use a simple olive oil,…

PUFF PASTRY The flakiest puff pastry, layers upon layers with buttery goodness! Rolling pinParchment paperStand mixer + hook attachment DETREMPE (DOUGH)500 g T45 flour (or bread flour)210 g Water 10…

  BEEF BOURGUIGNON Welcome back my Franchizz! It has been a while since our last long form recipe but we're back for good. And what a better dish to start…

SALTED CARAMEL This is the caramel recipe I use for my tarts, you can also use them as a spreadable caramel. Regardless it's delicious, so let's make it, shall we.…

TOURTISSEAUX I do love a food as well all know, but when a recipe comes from a region and brings me back to my childhood. It tastes even better than…

PITA What a better way to dip or to make a sandwich than a fresh pita out of the oven. So good, a nice chew and light as the same…

  FLAN AU CARAMEL Such a popular dish in France and one I grew up eating. It's also super simple and doesn't take a lot of time. So let's make…

  FROG LEGS EN PERSILLADE large frying panfine mesh Frog legs en persillade 32 pcs Frog legs 250 gr Butter ((1 cups))100 gr AP flour ((3/4 cup))1 bunch Curly parsley…