So you want to make the famed pastry but aren’t too keen on rooster combs and the odd bit of brains? Well, you’re in luck. These days “La bouchée à la reine” (The Queen’s Bite) is a lot less heavy on the “bits”. Also, it’s a great way to start learning about French mother sauces.

Here is the tangzhong method of making shokupan. Please note that even though we do this one without a stand mixer, the use of a stand mixer is still very much recommended.

Here you can find the alternatives to the method we do in the video.

Want to know how to make a brioche like they did before the French revolution? We have the recipe right here.

Trenchers were both carb and crockery. Here’s how they were made!

Let’s make some roman cream cheese!

A lovely lunch recipe, great for using up leftover bread.