VIRAL DUMPLING LASAGNA
Viral Dumping Lasagna (Chicken & Shrimp Version) This dumpling lasagna is what happens when comfort food travels.Inspired by the viral dumpling trend but built with real technique, it layers…
CREAMY SAUSAGE, MUSHROOM AND SPINACH ORECCHIETTE
CREAMY SAUSAGE, MUSHROOM AND SPINACH ORECCHIETTE This creamy sausage and mushroom orecchiette pasta is a comforting Italian-inspired dish made with golden Italian sausage, sautéed mushrooms, and fresh spinach tossed…
TRADITIONAL CARBONARA (WELL ALMOST)
Spaghetti Alla Carbonara Welcome back my Franchizz! One thing we are not going to do is to add cream into our Carbonara as well as lardons, which is the way…
THE BEST POMME PUREE (SMOOTH MASH POTATO)
POMME PURÉE (SMOOTH MASH POTATO) Welcome back my Franchizz!Late Masterchef Joel Robuchon in the 80's took the honest mash potato and put in it on his Michelin starred tables…
NEW YORK ROLLS
CHOCOLATE + HAZELNUT NEW-YORK ROLLS Welcome back my Franchizz! We are staying another item from the croissant family before we switch back to a savoury recipe. By the way, feel…
HOMEMADE PAIN AU CHOCOLAT (BY HAND)
Pain au chocolat at home without equipment Welcome back my Franchizz! Who doesn't love a good fresh Pain au chocolat?Flaky, buttery, light with a honeycomb made from heaven and perfectly…
BACK TO BASICS: PASTRY CREAM
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…
CROISSANT (FULLY BY HAND)
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…
OLIVE OIL CANDY
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 (PÂTE FEUILLETÉE)
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…