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All About the Basics

Quite often recipes require sauces or basic recipes. In some cases, they can be served on their own or as part more complicated recipe. A classic example of this is Crème Patissière.

So, we thought you may like a few of them to get you started:

Crme Patissière

Ingredients

  • 1 litre of milk
  • 3eggs
  • 100g sugar
  • 50g butter
  • 50g flour
  • Vanilla pod

Cooking method:

  • Heat the milk with the sugar, butter and vanilla. Sieve the flour and beat together with the eggs.
  • When the milk is very hot pour onto the eggs and flour, boil for 2 minutes stirring continuously.
  • As the mixture is cooling stir from time to time.

Crème brulee

Ingredients

  • 500ml crème patissière
  • 50ml cream
  • Brown Sugar as required

Cooking method:

  • With 500ml of crème patissière add cream to loosen crème patissière. Amount of cream needed depends on size of your dish.
  • Whisk until smooth.
  • Place filling into a dish and sprinkle crystalised brown sugar over the crème mixture and burn sugar using torch.
  • Gradually add more sugar while burning all the time.
  • Place into a refrigerator or freezer and consume within 3 hours.

Crème caramel

Ingredients

  • crème patisserie
  • 60g granulated sugar
  • 1 Tablespoon water

Cooking method:

  • Heat the granulated sugar in a saucepan with the water. Heat until golden brown. This is your caramel.
  • Layer the bottom of your ramekin with a thin coating of caramel.
  • Add the crème patisserie and place in fridge for 6 hours.
  • Turn ramekin out onto a dessert plate before serving.

Béchemel Sauce

Ingredients:

  • litre of milk
  • 40g cornflour
  • 80g butter
  • Pinch of nutmeg
  • Salt and pepper

Cooking Method:

  • Heat the milk and butter
  • Mix the cornflour with a little cold milk.
  • Pour the mixture into the milk and stir continuously for 30 seconds
  • Remove from the heat
  • Add pinch of nutmeg and salt and pepper to taste.

Jus de Vin Rouge

Ingredients:

  • ½ litre red wine
  • ½ litre chicken stock
  • 1tbsp redcurrant jelly (or other fruit jelly)

Cooking Method:

  • Heat red wine on the hob and reduce by half
  • Add stock and reduce again by half
  • Add jelly and cook until approx. 100ml jus remain and jus is syrupy
  • Store in lidded jar or plastic container in fridge for up to 1 month

These are just basic recipes but we’ve a lot more intricate and tasty recipes to share with you. Our French Cookery Courses are packed full of them!

Our students participate fully in the kitchen and enjoy the tasty dishes that are produced at the end of the day around the table together. It’s a very sociable, friendly and fun time and the reviews from our visitors certainly demonstrate this.

More than just cookery classes, you will be totally immersed in Gascony culture and village life in the locality of Gramont. Visiting local markets, picking produce from our gardens or enjoying the solitude of sitting on the veranda taking in the beautiful surroundings and enjoying the beautiful climate we have here. It’s all available at the Gascony Cookery School so go on book a course you will not be disappointed.

David and Bernard

David, Vikki & Bernard

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