Demi-Glace, the Rich Brown Stock of French Cooking
Homemade demi-glace: roasted bones, vegetables, and wine reduced slowly into a glossy, intense brown stock, the base for the great meat sauces.
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Soft sponge cakes with custard and seasonal fruit
Elegant little sponge cakes filled with custard and seasonal fruit, approachable even in a home-baked version.
Homemade Puff Pastry, Flaky and Many-Layered
Homemade puff pastry with flour, butter, and water: flaky, light, and many-layered. The base for vol-au-vents, mille-feuille, and savory tarts.