Very tasty recepi, realy delicious cake, easy and quick, as you said.

Thanks

Im here for the accent & good looks & great recipes🤭

A very versatile dessert! 🤌👍

I'm going to start making more deserts nowadays. The only thing I've made desert wise is a basic chocolate chip cookie recipe I got off the back off the back of a Crisco can when I was 12. I've always been a savory cook.

On doit endurer plus de 6 minutes de pub bruyantes (rien a voir avec la cuisine) avant de pouvoir regarder la video. :) Merci pour ce partage. cést un bonheur de pouvoir commencer a trouver des recettes sans gluten.

I like tuwtrles

Where did you buy the dish you cooked it in? Thanks

Stephane, you didn't mention the cognac in your review of the finished cake. I'm curious if the flavor came through. Would you add more/less next time? Any other liquor suggestions? Thanks in advance, I definitely intend to try this one!

If the almond flour is toasted, it’d be much better I’d guess. It won’t have that doughy center, besides the adding flavor. I know of a middle eastern dessert which is made with wheat flour, and they “toast” the flour on a dry pan, until it is golden brown. It also reduces the cooking time, because it’s already cooked.

Thank you for this gluten free cacke. Awsome. Arne , Norway.

I’m not gluten free anymore, but I still love a meyer lemon almond cake from those days, classic flourless chocolate cake and this looks like a keeper too. Thanks. Good use for the bag of almond flour I always buy for my granola recipe!

Merci 🙏🏻

It was going to be just an almond cake, then he remembered he is French!

Wonderful, thank you I cant wait to try 5:28

Filling for frangipane tart. Merci for the tip on trying to fold in egg whites for a lighter cake.

I make an almost exact same version of this that came from a recipe from the Levant. It's one large, flattish cake that's drizzled with a spiced citrus syrup at the end. One of the few cakes that get better if it has time to sit for a day or two. Watching you make the indulgent, single serve one in cocottes made me think of a more indulgent syrup though. I have a load of syrup left over from Luxardo maraschino cherries. That with a cherry would go with that "Bakewell/frangipane" like centre. 🍒 Yours looked insanely good.

Since bitter almond is unsafe for human consumption (cyanide!!) is this actual bitter almond extract, or something named "bitter almond" that isn't actually bitter almonds?

where are you

So nice. I can't tolerate anything with flour! This pure perfection. I think some fresh summer berries would go well..😋 Thank you for this recipe

I’ll try it! I have almond flour and cognac!

Serve with English sauce?

Glorious - and my BFF is a coeliac, so definitely going to make this for both of us. Thank you!

Love your accent. I find it soothing to listen to u. Great recipe

Awesome! I'm looking forward to making this. As someone who lives alone, the small portion suits me really well. I'm gluten intolerant and cow dairy intolerant (but butter is OK) so I'll need to use a soft goat cheese instead of cream fraiche. I'm on a low inflammation diet as well so knowing the original recipe only had 50g of sugar is wonderful. I think some frozen raspberries would be a wonderful flavour addition. It's wonderful to find traditional recipes that suit all of my annoying dietary restrictions!

👏👏👏👏YUMMMM♥️

👏👏👏👏♥️♥️♥️ that’s a memorable cake my Papa made…. unfortunately he was not one for writing recipes, it’s a cup of this and a spoon of that…and it always was a special occasion… thank you so much for this recipe ♥️

That looks like such a fail 😂

Yuck!

👍👌👏

Saw the entire thing in one breath! 💓

have a bottle of pol roger

You have to tell them that you need to go.

Watch master chef Jaques Peppin create mayonnaise. This kid in the video is an amateur.

Good stuff! When I try this I might use a little cognac too.

Just put them straight in the oven? Do you need a water bath?

Fantastic!

Lovely vids thx….can you suggest what are the likely new-world sauces that are in great demand …all the grocery stores in Uk are crap and aweful ingredients!

Excellent

Great

This was very educational. How do these concepts relate to savory things like quiche and hollandaise? Is the sugar “structural” or could I make savory custard sauces by omitting sugar?

Always better to add the salt during the marination process so it can penetrate fully into the meat adding flavor all the way through

Seems like a very long time to blanche the asparagus. I usually like to go 2 minutes so that it's slightly softened, but still has a little bit of a crunch to it.

I cooked up a similar dish yesterday. Used garlic, parsley, leeks, honey and orange juice as well as the Dijon mustard. It was delicious.

I didn’t keep my mashed potatoes dry so it exploded. I will try your method to see if it will hold together.

Bro ruined some shitty steaks😂😂😂but the sauce looks good though

Wear plastic gloves

I used an ankarsrum to mix and did as he instructed. His madeleine pan is a lot deeper than mine so I found that mine were smaller. I used a 400F oven without the convection function and that also worked fine -just watch since ovens vary and obviously people likely have different sized madeleine moulds. My eggs were most definitely at room temp and my butter cooled adequately. Only thing I added was some lemon zest and lemon juice. They came out spongy, buttery, light with the classic hump. Next time, I will do more lemon in it. Thank you I watched your video and appreciate the time you took to show us. I was very surprised not to chill but realized after listening to you that cooling things are not what makes them great.

Good show chef 👍👍👍👍👍👍👍

Custard is my next baking adventure. I just need the French accent.