Hervé Cuisine
50 recipes converted from their YouTube cooking videos.
Nutella and Hazelnut Yule Log
An ultra‑easy, indulgent and festive Yule log made with cocoa‑flavored rolled biscuit, airy milk chocolate ganache, Nutella and toasted hazelnuts. Perfect for the holidays, few ingredients and an impressive result.
Moist Chocolate Cake with Mirror Glaze
A very moist chocolate cake, easy to make in three steps, covered with a shiny mirror glaze. Perfect for impressing your guests or celebrating a special occasion, this dessert combines the lightness of mousse and the brilliance of chocolate mirror.
Almond pulp and homemade almond milk cake
Anti-waste recipe: we use the almond pulp obtained during the preparation of homemade almond milk to make a moist, protein‑rich, very low‑fat cake. Served with a creamy almond milk, this healthy dessert is perfect for breakfast or a snack.
Chickpeas with chorizo and apple juice
A complete and flavorful dish combining chickpeas, lightly grilled chorizo, red bell pepper, spring onion and a caramelized apple juice reduction. Quick to prepare, it offers a nice balance between the fruit's sweetness and the chorizo's spiciness.
Traditional Breton shortbread
Traditional Breton shortbread made with unsalted butter, lightly salted with fleur de sel, melting inside and crisp on the edges. Ideal as cookies, tart base, or small tartlets topped with whipped cream and fruit.
Wraps poulet BBQ façon cannelloni : le gratin qui met tout le monde d’accord
A fun, kid‑friendly twist on classic cannelloni using whole‑grain wrap sheets filled with smoky BBQ chicken, sautéed peppers and onions, fresh cilantro and melted mozzarella. Baked until golden, this Tex‑Mex inspired dish is quick to prepare and perfect for a cozy weeknight dinner.
Crispy Homemade Belgian Fries
Learn how to make ultra‑crispy homemade Belgian fries that are crunchy on the outside and fluffy on the inside using the double‑fry technique. This detailed recipe guides you step‑by‑step, from selecting the potatoes to the final seasoning, with all the tips, tricks, and precautions to succeed every time.
Lactose-Free Crepes
Fluffy, light, lactose-free crepes made with plant milk and neutral oil. Ideal for breakfast or a snack, they suit lactose-intolerant people while keeping the traditional taste of French crepes.
Le crumble le plus simple à faire (et meilleur le lendemain)
A warm, comforting apple‑pear crumble perfect for chilly weekends. Made with rolled oats for a hearty topping, reduced sugar, and a hint of cinnamon, this dessert balances soft fruit with a crunchy, buttery crumble. Serve hot with a scoop of vanilla ice cream for the ultimate contrast.
Light pancakes with aquafaba and raspberry compote
Fluffy and ultra‑light pancakes made with aquafaba (chickpea water) instead of egg whites, flavored with lime zest and served with a quick raspberry compote. Perfect for a vegan or egg‑free breakfast.
Chocolate Tiramisu Charlotte
A decadent charlotte that combines the softness of tiramisu with the richness of chocolate. Speculoos biscuits soaked in coffee, a silky mascarpone cream, all presented in a mold and dusted with unsweetened cocoa powder. Ideal for ending a meal beautifully.
Brioche King's Crown
A fluffy brioche shaped like a crown, flavored with orange blossom (or rum) and decorated with pearl sugar and candied ginger. Ideal for a snack or brunch all year round.
Crash Test : laquelle de ces 3 mousses au chocolat est la meilleure ?
Three versions of chocolate mousse tested side‑by‑side: a classic egg‑white and butter mousse, a rich whipped‑cream mousse, and a vegan‑friendly aquafaba mousse. The recipe shows how to melt high‑quality dark chocolate, whip each base to stiff peaks, fold in chocolate and vanilla, and chill for a perfect airy texture.
Stuffed Chicken Roast with Mushrooms and Cheese
A festive chicken roast, rolled and filled with sautéed mushrooms, melting mozzarella and Gruyère, with the option to add truffles or foie gras for an elegant Christmas meal. Easy to prepare: simply flatten, stuff, roll, tie, and bake until an internal temperature of 70 °C.
Homemade tagliatelle with beef meatballs and Grana Padano tomato sauce
Learn how to make fresh hand‑made tagliatelle, served with ultra‑tender beef meatballs and a tomato sauce flavored with Grana Padano. A 100 % homemade, lactose‑free recipe, ideal for a complete and comforting meal.
Mimosa Endive Hearts
Crisp sucrine hearts stuffed with a light mousse of homemade mayonnaise, hard-boiled eggs, cherry tomatoes, radishes and fresh herbs. Ideal as an appetizer or spring starter, this dish combines protein, vegetables and a lemony touch.
Reunion Sweet Potato Cake
A moist sweet potato cake, flavored with vanilla and topped with a light rum syrup. Originating from Reunion, it is served cold, ideal for dessert or snack.
Individual Christmas Macarons with Nutella and Chocolate Ganache
Festive macarons with almond and hazelnut shells, filled with a Nutella heart, airy chocolate ganache and toasted hazelnuts. Ideal for the year‑end holidays, this individual dessert combines crunch, creaminess and indulgence.
Light Crepes (lighter version)
A light, fluffy and tasty crepe batter, ideal for Candlemas or a light breakfast. The recipe uses corn starch to lighten the texture, zero‑calorie sweetener and offers a vegan option with flax seeds instead of eggs.
Leek Tatin Tart
A savory Tatin tart where tender leeks are par‑cooked in a broth, caramelized with maple syrup and soy sauce, then covered with a pure‑butter puff pastry. Ideal as a starter or main course, it combines sweetness, a light sweet touch and flaky texture.
Easy homemade Napolitain
A moist three‑layer Napolitain cake (vanilla, chocolate and cocoa) with chocolate ganache and white icing, decorated with colorful sprinkles. Simple one‑bowl recipe, perfect for celebrations or an indulgent dessert.
Light Beignets with Orange Blossom Water
Soft on the inside and crispy on the outside, flavored with orange blossom water and dusted with powdered sugar. A light choux pastry version, perfect for a snack or dessert.
Double-layer caramel vanilla and chocolate cake
A surprising two-layer cake that flips during baking: a moist chocolate base over a silky vanilla caramel. Inspired by the famous “magic cake”, it is made in a water bath and served cold to reveal its spectacular visual effect.
Traditional Onion Tart
A savory tart with caramelized onions, made with a homemade flaky and crisp pastry, flavored with whole grain mustard, cream and egg. Perfect as a starter or main course, served with a small salad.
Chocolate Crepe Cake – rolled cake for Candlemas
A cake of fluffy chocolate crepes, filled with vanilla whipped cream and a thin layer of spread. Ideal for Candlemas or as a decadent dessert. The recipe details each step, from mixing the crepe batter to assembling the cake, with tips, cooking times and storage advice.
Carrot Menu: Starter, Main and Dessert
A complete and economical carrot‑based menu: a crunchy carrot‑cabbage salad as starter, creamy curry cod with basmati rice as main course, and a chocolate‑carrot mousse for dessert. Everything is prepared in under 2 hours for 4 people, with a budget under €20.
Japanese Chicken Katsu
Crispy Japanese chicken katsu, made with marinated thigh pieces, coated in rice flour and double‑fried for an ultra‑light texture. Ideal for bento or as an appetizer.
Mature Strawberry Tart with Flambéed Meringue
A decadent tart made with a lemon‑scented Breton shortcrust, topped with fresh strawberries and a light, torch‑golded meringue. Perfect for sunny days, this recipe combines the freshness of red berries with the sweetness of a caramelized meringue.
Upside-down strawberry and white chocolate cake
A moist upside-down cake where lightly sweetened strawberries meet melting white chocolate and vanilla. Easy to make, it will surprise your guests with its fruity heart and glossy white chocolate finish.
Vegan Lemon Meringue Tart
A 100% plant-based lemon meringue tart, lactose-free and egg-free, made with silken tofu for the lemon cream and aquafaba for the meringue. The crunchy crust of almond flour and coconut oil perfectly complements the sweet‑tart contrast.
Upside-Down Pancake Cake with Apples and Speculoos (Pan-Fried)
An indulgent upside-down cake made in a pan without an oven. Caramelized apples in salted butter, a light pancake batter enriched with crunchy speculoos pieces, cooked in two stages for a moist and glossy result.
Crispy Potato Tartlets with Raclette
Small melt-in-your-mouth tartlets made from potato purée, baked until a golden crust forms, then topped with melting raclette cheese, cured ham and pickles. Ideal for a winter appetizer or a convivial starter.
La tarte Kiwi la plus fraîche et la plus jolie que j’ai faite
A light, protein‑rich tart made with a flaky butter crust, silky vanilla‑flavored white cheese filling, and fresh kiwi coulis and slices. Perfect for a winter dessert that’s full of vitamin C and antioxidants.
Meringue Yule Log (Pavlova style)
A light and airy Yule log inspired by Pavlova. A crunchy meringue shell holds lemon‑vanilla whipped cream, fresh raspberries and passion fruit, all topped with grated white chocolate. Ideal for the holidays, economical (≈12 €) and gluten‑free.
No-bake Strawberry and Pistachio Fresh Cake
A light and fruity cake, no-bake, ideal for spring or summer. Ladyfingers soaked in a strawberry syrup, a creamy mascarpone and whipped cream mousse, a touch of pistachio and fresh strawberries. Prepare the day before for a perfect texture.
Moist matcha and white chocolate muffins, topped with toasted almonds
Light and fragrant muffins where matcha tea meets white chocolate, topped with a crunchy almond glaze. Ideal for a snack or an original dessert, easy to make at home.
Chocolate Cloud Cake
A light-as-a-cloud, chocolatey and airy cake made with few simple ingredients. Ideal for an indulgent dessert without much effort, it is prepared in a few steps and enjoyed with a touch of cocoa powder or powdered sugar.
Mini Pavlova with strawberries and dark chocolate
Light and crunchy mini Pavlovas, topped with lightly sweetened whipped cream, fresh strawberries dipped in 60% dark chocolate and decorated with small touches of meringue. A simplified and playful version of the traditional Pavlova, ideal for 4 people.
Apricot Flan
Moist apricot flan, inspired by Parisian flan. Lightly caramelized apricots in a pan, then covered with a silky custard base flavored with vanilla and coconut. Served warm or cold, it is a simple and indulgent summer dessert.
Pecan Tart
An autumn tart with pecans, featuring a homemade slightly nutty crust and a rich honey‑vanilla filling. Served with coconut whipped cream for a decadent contrast.
Scallop Skewers with Mango and Grana Padano, with oregano mashed potatoes
Festive skewers combining the sweetness of mango, the delicate flavor of scallops, and the crunch of Grana Padano, served with oregano mashed potatoes and a silky cheese emulsion. Ideal for an elegant festive meal.
Moist chocolate and banana cake without butter or eggs
An ultra‑moist cake with 60 % dark chocolate and banana, without butter or eggs. Ideal for Easter or any occasion, it uses applesauce and yogurt to bind the batter, and finishes with a shiny glaze of chocolate ganache and cream.
Chocolate Sausage
A tasty trompe‑l'œil: a "sausage" coated in dark chocolate, filled with soft marshmallows, crunchy shortbread biscuits and roasted hazelnuts. Easy to make with few ingredients, perfect for kids and fans of playful desserts.
Meringued Sweet Potato Cake
A moist sweet potato cake scented with autumn spices, topped with a lightly caramelized vanilla meringue. Perfect for a comforting autumn snack, it can be made with wheat flour or a gluten‑free version using oat flour.
Almond, White Chocolate and Coconut Spread
A sweet and creamy homemade spread made from roasted almonds, white chocolate, coconut oil and shredded coconut. Less sweet than classic spreads, it can be enjoyed at breakfast, as a snack or as a pastry filling.
Savory Asparagus and Goat Cheese Cheesecake
A single-serving savory cheesecake, perfect for appetizers. A crunchy almond and savory cracker base, a silky fresh goat cheese heart flavored with herbs, and sautéed asparagus for the green touch. Easy, quick and customizable with other vegetables.
Double-Texture Lemon Cake
A moist lemon cake with a creamy fresh cheese layer reminiscent of cheesecake. Two contrasting textures in one dessert, perfect for fans of lemon and cheesecake.
Cloud Pizza with Egg Whites
A light, gluten‑free pizza whose crust is made solely with whipped egg whites, corn starch and herbs. Topped with tomato sauce, tuna, capers, mozzarella and olives, it offers an airy texture similar to a soufflé while retaining the taste of a real pizza.
Savory carrot pancakes
Fluffy pancakes made with carrot purée, egg‑free, lactose‑free and 100 % plant‑based. Perfect for a savory brunch, they are enjoyed with avocado, sprouts, chives and a drizzle of nigella oil. The recipe uses ground flax seeds as a binder, rich in fiber and omega‑3.
Japanese-Style Apple Crumble Yule Log
An original Christmas Yule log that combines an ultra‑light Japanese biscuit, caramelized apples, a crunchy almond crumble, and vanilla‑flavored whipped cream. Perfect for the holidays, this dessert offers all textures: soft, crunchy, creamy and melt‑in‑your‑mouth.