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cuisineactuelle
8h
Ganache : combien de temps doit-on la laisser prendre au frigo
Au chocolat noir, au lait ou blanc, la ganache est une préparation de base en pâtisserie. Mais savez-vous comment procéder ...
cuisineactuelle
6h
Cuisson meunière : un chef de la Maison Bocuse explique comment réussir cette technique très simplement
La cuisson meunière, technique emblématique de la cuisine française, nous est expliquée par le chef Lherm de la Maison Bocuse. Découvrez cette méthod1 ...
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