French Cooking Academy
29 recipes converted from their YouTube cooking videos.
My Foolproof Hollandaise Recipe (Ready in 5 Minutes)
A simplified, home‑cooking version of classic French Hollandaise sauce made with heavy cream and cold butter in a double boiler. No clarified butter or tricky emulsification required—just whisk, melt, and season for a silky, pourable sauce perfect for Egg Benedict, smoked salmon toast, or any brunch favorite.
Traditional Pâté de Pâques Recipe (Authentic French Easter Pie)
A traditional Easter starter from central France. A golden puff‑pastry crust encases a moist pork terrine with whole hard‑boiled eggs, aromatic shallots, parsley and rehydrated forest mushrooms. Easy to assemble, bake, and serve with a simple salad.
Shallow Poached Fish with White Wine Cream Sauce
A classic French technique for perfectly moist fish: shallow poach the fillet in butter, shallot and white wine, then finish with a silky white wine cream sauce. Simple, quick, and adaptable to any firm white fish.
Lazy Sunday Beef Bourguignon
A comforting French beef bourguignon perfect for a lazy Sunday. Chuck steak is seared, braised in red wine and beef stock, and finished with a rich flour‑based sauce. Served with buttery garlic‑herb potatoes, crispy bacon, sautéed mushrooms and sweet caramelized onions.
How to Master Real Chocolat Chaud at Home
A silky, aromatic French hot chocolate made from scratch with full‑cream milk, 70% dark chocolate, vanilla, cinnamon bark, cocoa powder, a pinch of sugar and salt. Perfect for a luxurious breakfast or a cozy treat.
This White Sauce Cannot Get Any Better: Morel Infused Bechamel Sauce
A smooth, velvety white sauce that forms the heart of the traditional French croque monsieur. This step‑by‑step guide from French Cooking Academy teaches you how to master the béchamel base, season it perfectly, and keep it silky every time.
How to make creamy savory French crepes like in France : Ham cheese & mushroom filling (vegetarian)
Classic French savory crêpes filled with smoky ham, melted Gruyère cheese and a rich mushroom duxelles, finished with a thickened cream béchamel. The crepes are made from a fresh batter, rested, cooked thin, filled, frozen and later reheated for a perfect snack or appetizer.
Delicious Provence-Style Garlic Lemon Chicken Recipe
A simple yet elegant French provincial dish that celebrates the bright flavors of lemon and garlic. Bone‑in chicken pieces are lightly dusted with flour, browned, then braised with white wine, chicken stock, skinless lemon slices and herbs. Finish the sauce with a splash of cream for extra richness or serve it pure for a clean, citrus‑forward taste.
Stop Pan Frying Your Fish! Try This easy Normandy Poach Instead
A simple yet elegant Normandy-inspired dish where salmon (or any firm white fish) is baked in apple cider and finished with a silky cream sauce flavored with shallots, lemon, and fresh parsley. Perfect for a quick weekday dinner.
How To Make The Perfect Pepper Sauce For Steak (Standalone Recipe)
A rich, velvety pepper sauce made with beef stock, browned beef trimmings, cognac, cream and high‑quality long black pepper. Perfect for grilled steak, chicken or pork, this French‑style sauce is prepared in a single pan and finished with a silky texture and deep pepper flavor.
Mustard Beer Pork Chops
Quick and easy oven‑baked pork chops coated in Dijon mustard and finished with a splash of light lager. Inspired by the French Cooking Academy's "cuisine rapide" concept, this recipe delivers French‑style flavor in under 30 minutes of cooking with only five minutes of prep.
Melt-in-Your-Mouth Beef Short Ribs Braised in a Rich Port & Spice Sauce
A French‑style braised short rib cooked partially submerged in a rich ruby port‑infused broth, brightened with classic mirepoix and subtly spiced with cinnamon and star anise. The result is melt‑in‑your‑mouth meat with a glossy, aromatic sauce perfect for a special dinner.
How to Make Pie Crust by Hand - Great for Pies & Quiches
A simple, no‑processor shortcrust pastry made entirely by hand. This versatile salty dough is perfect for quiches, pies, tarts and small pâtés. The dough is mixed, rested for two hours in the fridge, then brought to room temperature before rolling out.
Salad of Grated Carrot with Vinaigrette ( french dressing) - Parisian Classic
A classic Parisian starter of finely grated raw carrots tossed in a bright lemon‑olive oil or red‑wine‑vinegar vinaigrette, finished with fresh parsley. Simple, fresh, and full of vitamin‑rich goodness, this dish is a staple in French households.
How to Make a French style mayonnaise sauce (in just a few minutes)
A quick, authentic French mayonnaise made with just one egg yolk, Dijon mustard, a splash of vinegar, and 150 ml of neutral oil. The technique is simple, takes only a few minutes, and never fails when you add the oil slowly and whisk with love.
How To Make Shortcrust Pastry In A Food Processor
A simple, buttery French shortcrust pastry made with a food processor. Perfect for sweet tarts like apple or strawberry, and can be adapted for savory tarts by omitting the sugar.
Poulet Sauté Ronsard: The Classic French Chicken Dinner You Should Know
A classic French one‑pot sauté chicken dish from the historic Hotel Rouge recipe, featuring lightly browned chicken pieces simmered in a fragrant cognac and dry white wine broth, finished with a rich cream sauce. Served best with saffron rice, this elegant yet simple dish showcases the art of deglazing, reduction, and sauce coating.
Crustless French Custard Pie ( flan parisien)
A tribute to the legendary Paul Bocuse, this classic French Parisian custard pie (flan pâtissier) is made without a crust for ultimate simplicity. Silky vanilla‑infused pastry cream is baked until a thin golden top forms, then chilled and served. Perfect for any occasion and easy enough for home cooks.
Transform Any Steak With This 4-Ingredient French Sauce
A luxurious French-inspired sauce made by reducing chicken broth, enriching it with high‑fat cream, crisp pancetta, and a touch of truffle oil. Perfect for steak, chicken, pasta, or as a decadent dipping sauce.
Creme Caramel Recipe - How To Make A Creme Caramel
A classic French custard pudding with a silky vanilla custard and a golden caramel sauce. Made in ramekins using a simple bain‑marie, this dessert is quick to prepare and perfect for any occasion.
The 3-Ingredient Sauce That Elevates ANY Chicken (Watercress Butter)
A refined French-inspired dish featuring poached chicken bathed in a silky cream sauce enriched with a fresh watercress compound butter. Served with gently boiled vegetables, this recipe showcases the classic technique of starting a poach in boiling stock for maximum flavor and moisture.
Turned Fridge Leftovers into this Elegant 1900s French Dish (Oeufs Maillotés)
Le Mayote is a classic French dish where medium‑boiled eggs are encased in buttery puff pastry and served with a rich mushroom‑cream supreme sauce. The recipe uses pantry staples and leftover ingredients, making it a versatile, elegant main course perfect for brunch or dinner.
Cream of mushroom soup (in the style of Auguste Escoffier)
A classic French roux‑based mushroom cream soup taught by Stefan of the French Cooking Academy. Learn the technique of a light béchamel combined with a pureed mushroom base, finished with crème fraîche for a velvety, rich soup perfect for any season.
The Secret to Perfect French Puréed Soup
A classic French pureed soup (soupe pure) made with fresh green beans, potatoes, beef broth, milk, cream, and butter. The recipe follows the traditional escopé technique of creating a thick vegetable puree first, then diluting it to a silky soup consistency. Perfect for cold weather and showcases the fundamentals of French soup making.
How to Cook a la Bonne Femme Simple, Honest French Home Cooking
A homestyle French clear vegetable soup known as "bunfam" – a rustic yet elegant broth showcasing perfectly cut leeks, carrots, potatoes, green beans and beans. Finished with a splash of white wine, aromatic herbs, and optional cream, butter, bacon and croutons for extra richness.
The Boozy "Gin Butter" That Will Transform Your Seafood
A fragrant gin-infused compound butter made with fresh tarragon, aromatic spices, lime zest and a splash of gin. Perfect for melting over grilled seafood, fish, or as a luxurious spread for steak. Includes a step‑by‑step guide to making butter from cream if you don't have high‑fat butter on hand.
Espagnole Sauce: History, Origin and How To Make It Step By Step
A classic French mother sauce made from brown stock, bacon, mirepoix, tomato, and a brown roux. This rich, velvety sauce can be used on its own or as the foundation for countless derivative sauces.
Easy Passion Fruit Tartlets (Silky Passion Fruit Curd Recipe)
A silky, buttery passion fruit cream inspired by French pastry chefs. Made with fresh passion fruit, egg, sugar and butter, it’s similar to lemon curd but with tropical flair. Use it as a tartlet filling, cake layer, or serve in glasses for an elegant dessert.
The Only Quiche Lorraine Recipe You'll Ever Need (Authentic French Method)
A classic French Kish Lauren (Quiche Lorraine) with a buttery short‑crust, creamy egg‑cream filling and smoky bacon lardons. Made from scratch with a blind‑baked crust for a perfectly crisp base, this savory tart is ideal for lunch or dinner and pairs beautifully with a simple green salad and a glass of white wine.