Le Cordon Bleu shows you how to make sweet shortcrust pastry with a recipe that can be used for making any tart or tartlet.
Making stock remains one of the most fundamental techniques in French cuisine, and serves as the basis for sauces and soups. Although readily available in powdered form, stock is more delicately flavored when home made. It is easy to freeze and so can be made in large quantities and used for future occasions.
In these step by step photos, a Le Cordon Bleu Chef shows you the technique for peeling and seeding tomatoes. This technique is essential when using tomatoes in a sauce, coulis, tartare or a soup.
Le Cordon Bleu explains the technique, step by step, through this basic pastry cream recipe that can be reused whatever the circumstances.
A certain amount of skill is required when filleting fish to make sure the fillets are removed in the correct way. Follow the Le Cordon Bleu Chefs technique to perfectly fillet your fish.
Learn how to make pasta dough so you can appreciate the flavor and quality of fresh pasta.
To successfully prepare and cook green asparagus, follow the Le Cordon Bleu Chefs technique!
Adapt this version of choux pastry dough using the ingredients shown in the recipe of your choice.
Clarified butter, which is often used in French classic cuisine, is butter with its milk solids removed.