Chef Patissier Alain Desgranges is back in Australia from his recent trip to France perfecting his Florentine technique using non-stick egg rings. The French Florentine is a nutty, crunchy, honey-flavoured sweet treat which is finished off with the finest couverture chocolate.
- 110g Honey
- 100g Butter
- 125g Sugar
- 100ml Cream
- 100g Almond Flake
- 200g Hazelnut
- 60g Glace Cherry
Adjust oven rack to upper-middle and lower-middle positions and preheat to 170C. Line baking sheets with...
Mes Amis, for those who enjoy all that is Frenchy and Chic!
Please join the French Apprentice team at Paris to Provence French Festival, Marquee #27, held at Como House from November the 22nd- 24th.
For the festival, French Apprentice's Chef Patissier Alain Desgranges will be doing some fabulous demonstrations and offering some wonderful specials on our DVD collection.
It really is such a beautiful day, not to be missed.
See you all there!!
A BIG thank you to Don Avery, Scott Cureton and Kevin Kielly from the National Baking Industry Association for their support during the event.
It was fantastic to see the Baking Industries growing support of artisans breads and the more refined cakes and gateaux.
Also, thank you to Mr Jeff Consi for his beautiful little brochures, people snapped them up eagerly!
Vive la Patisserie!!
A bientot, mes amis,
French Patissier Alain Desgranges teaches you not only the recipe for the perfect mousse, but the exact techniques needed to make your French chocolate mousse consistent, light and fluffy. We have decided to share a time honored recipe so you can see just how easy it is to be taught by French Patissier Alain Desgranges and the French Apprentice DVD collection.
Tarte aux Poires- A favorite home style dish of Alain's. Alain's Pear Tart has a beautiful almond cream base and is surrounded by a crisp, soft sweet pastry. Truly delicious!
Here is one of Chef Patissier Alain Desgranges’ favourite recipes ‘Crème Caramel’. As with our French Apprentice DVD collection, this recipe details the professional techniques essential to the success of French Desserts. This recipe for Crème Caramel is simple to follow and light and delicious to eat. Bon appétit mes amis!
Chef Alain’s Recipe for Crème Caramel
1 litre full cream milk
15ml pure vanilla essence
10 Dariol moulds Bain-Marie
Put milk to boil in saucepan.
In a separate bowl whisk eggs and sugar until combined.