Techniques

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Techniques

Technique: The best way to prepare choux pastry dough

Adapt this version of choux pastry dough using the ingredients shown in the recipe of your choice.

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Technique: Clarifying Butter

Clarified butter, which is often used in French classic cuisine, is butter with its milk solids removed.

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Technique: Cleaning mussels

Whether cultivated or wild, mussels must be carefully cleaned before being cooked

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Technique: The best way to line a tart pan with pastry

Lining a tart pan correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.

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Technique: Preparing a whole breast of duck

The breasts are the best part of the duck. The French word “magret” is used to describe the duck breast taken from a Mulard or Barbary duck raised for its foie gras.

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Technique: Peeling chestnuts

Chestnuts have a hard, brittle shell and papery skin, both of which should be removed. Through different techniques, Le Cordon Bleu Chefs show you how.

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Technique: Vinaigrette

Discover the secrets to making the perfect vinaigrette!

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Technique: Peeling and de-germing garlic

This month, discover Le Cordon Bleu Chefs peeling and de-germing garlic technique!

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Technique : Kneading dough

Kneading is very important to distribute the yeast and allow gluten to develop

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Technique - Making savory jelly

A jelly can be made by preparing a stock which is naturally rich in jellying agents (such as veal trotter, fish trimmings etc). In the absence of natural jelling agents, jelly can be made by dissolving either gelatin or agar-agar in stock and leaving it to set.

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Technique - making meringue

There are three types of meringue: french meringue, italian meringue and swiss meringue, and all three have different uses: petits-fours, parfaits, iced soufflés, dacquoises, tart or cake toppings or simply for dessert decoration.

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Opening and preparing scallops

In France, scallops – a delicious seafood delicacy greatly appreciated by the French – are in full season. Scallops can be bought without their shells, but amateurs enjoy preparing them from start to finish.

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How to serve and eat foie gras terrine

A few points in order to appreciate the refined flavor and delicate texture of foie gras

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The best way to temper chocolate

Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, to coat chocolates and to make sculptures.

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Peeling and seeding tomatoes

Peeling and seeding tomatoes will keep the flavorful meat of the tomato but not the tough skin or bitter seeds. Learn how to peel and seed tomatoes in these four easy steps.

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	Technique: Preparing and cooking green asparagus
	To successfully prepare and cook green asparagus, follow the Le Cordon Bleu Chefs technique!
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Techniques

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Techniques