Homemade 1-ingredient butter and buttermilk is prepared from fresh cream containing at least 35% fat.

Preparing butter at home makes it possible to obtain both butter and buttermilk. Homemade butter, unlike commercial butter, has a more delicate, almost sweet taste. It is possible to flavor it as you wish. Without flavoring or salt, it is ideal for making sourdough cakes. Buttermilk is used instead of milk to make soft and tasty cakes.

Difficulty level : easy
Prep time : 10 mins
Rest :
Cook time :
Total time : 10 mins
about 1/2 pound of butter
2 cups of 35% fat fresh cream put in the freezer for 10 minutes before use

Steps :

  • Pour the cream into a bowl and whip on low speed until it starts to come together.
  • Increase speed and keep beating.
  • Little by little, the cream will lose its volume.
  • After a few minutes, the fat separates from the liquids and takes on a yellowish color.
  • Filter the mixture with a sieve: the filtered liquid forms the buttermilk and the part in the sieve constitutes the butter.
  • Crush the mass with a spatula or even your hands to remove as much liquid as possible.
  • Transfer the butter to a bowl and refrigerate to store until the cream’s expiration date.
  • For longer storage, store the prepared butter in the freezer in the bottle.
  • Taste!


Mascarpone strawberry cream is a cream made with mascarpone, strawberries, fresh cream, vanilla and lemon.

Easy and quick to prepare, creamy and delicate, it can be eaten as a dessert with a spoon or used to garnish entremets and cakes.

Difficulty level : easy
Prep time: 10 mins
Rest time:
Cook time: 5 mins
Total time: 15 mins
Yield : 6 persons
230 g (1 cup) mascarpone
220 g (1/2 pound) strawberry coulis
110 g (1/2 cup) creamfresh
4 tablespoons vanilla sugar
Strawberry sauce :
220 g (1/2 pound) strawberries
2 tablespoons of sugar
2 tablespoons lemon juice

Steps :

  • Wash well the strawberries.
  • cut into small pieces and put in a saucepan with the sugar and lemon juice.
  • Cook for a few minutes until the strawberries wilt and dry out a bit.
  • Remove the strawberries from the heat, mix and let cool completely before using.
  • Whip the cream with the icing sugar.
  • Then add the mascarpone and the strawberry coulis and whisk again until you obtain a foamy and homogeneous mixture.
  • Serve and enjoy !


5 Minute Coffee Icing is a powdered sugar and coffee preparation that takes less than 5 minutes to make.

Easy to make, it is perfect for decorating cakes, cream puffs, cookies, pies and more.

Difficulty level : low
Prep time : 5 mins
Break :
Cook time : 
Total time : 5 mins
about 200 g of coffee icing
1 cup of strong coffee (ristretto mocha type)
1 cup (150 g) icing sugar

Steps :

  • Prepare the coffee.
  • Put the powdered sugar in a bowl.
  • Gradually pour the hot coffee over the powdered sugar while stirring with a spoon.
  • Stir until the sugar has absorbed the coffee to form a smooth cream.
  • Once ready, let cool to room temperature.
  • Cover with plastic wrap or use and enjoy !


5 minute yogurt coffee cream is a cream made with Greek yogurt, fresh cream, mascarpone, sugar, coffee and vanilla; that can be prepared in less than 5 minutes.

Easy and quick to prepare, frothy, light and delicious, it can be enjoyed as a daytime snack or used to garnish desserts and cakes.

Difficulty level : easy
Prep time : 5 mins
Break : 1 hour
Cook time :
Total time : 5 mins + 1 hr (rest)
Yield : 6 servings
250 g (1 cup) Greek yogurt
250 ml (1 cup) fresh cream
150g (2/3 cup) mascarpone
4 tablespoons powdered sugar
50 ml (1/4 cup) cold coffee
1 teaspoon coffee powder
vanilla extract

Steps :

  • In a bowl, whisk the mascarpone and yogurt with the powdered sugar, liquid coffee, coffee powder and vanilla.
  • Add the fresh cream and whip until you have a very compact and homogeneous cream.
  • Cover with plastic wrap and refrigerate for at least 1 hour.
  • Serve and enjoy.


A lemon mascarpone mousse is a dessert made with mascarpone, whipped cream, sugar, lemon and salt.

Quick and easy to prepare, this creamy and melting dessert with a fresh flavor can be enjoyed as a snack during the day or at the end of a meal.

Level of difficulty : easy
Prep time : 10 mins
Rest time :
Cook time :
Total time : 10 mins
Yield : 6 servings
1 cup (225 g) mascarpone
0.85 cup (200 ml) whipped cream
1/2 cup (100 g) sugar
3.3 oz (100 ml) lemon juice
1 lemon (grated rind)
1 pinch of salt

Steps :

  • In a large bowl, pour the mascarpone and mix with the sugar with a spoon.
  • Add salt, lemon zest and strained juice. Stir again.
  • Whip the cold cream from the refrigerator with an electric mixer.
  • Incorporate little by little and delicately to the previous mixture without dismantling it.
  • Pour the mousse into glasses and refrigerate for at least 4 hours.
  • Serve the lemon mousse and decorate with lemon zest.
  • Enjoy!


3 minute meringues are very light and fine pastries made of a mixture of egg whites and sugar.

Even if the term “meringue” appears as early as 1692 in François Massialot’s cookbook, its origin is controversial.

There are three different methods of preparation for different uses:

  • French meringue consists of beating egg whites with granulated sugar.
  • Swiss meringue requires to melt white snow eggs with icing sugar on a water bath.
  • Italian meringue consists of mixing of snow eggs whites with cooked sugar.

The following recipe allows you to make meringues in less than 3 minutes.

Difficulty level : easy
Prep time : 1.5 mins
Rest time :
Cook time : 1.5 mins
Total time : 3 mins
6 persons
1 egg white
2.5 cups (350 g) icing sugar
1 pinch of salt
lemon juice (a few drops) 
food coloring

Steps :

  • Place the egg whites in a bowl and whisk.
  • Gradually add the icing sugar, salt and a few drops of lemon juice.
  • Whisk until obtaining a very dense and malleable preparation.
  • Gently add food coloring.
  • With a spoon, form balls the size of a walnut and place on a dish lined with microwaveable parchment paper.
  • Space the balls apart from each other.
  • Bake at 800 W for 90 s.
  • Let cool completely before serving.
  • Enjoy !


Almond cream filling (frangipane) is a cream made of two thirds of almond cream and one third of pastry cream.

The name of the cream comes from the Italian surname Frangipani but, several interpretations exist:

  • the cream recipe was given by Count Cesare Frangipani as a wedding present to Catherine de Medici (wife of the future King of France Henri II).
  • the delicious essence of a shrub, Plumeria alba (or “frangipani”) discovered in 1493 by the botanist Mutio Fragipani would have been used in his honor.
  • the grandson of Mutio, Pompéo Frangipani, marquis and marshal of the armies of Louis XIII, having perfected the perfume of frangipane to hide the smell of the leather of gloves and shoes, the invention of cream would have been attributed to him…

Easy and quick to make, with a delicate texture and flavor, it is a perfect filling for galette des rois, pancakes, cakes and desserts.

Level of difficulty : easy
Prep time : 15 min
Rest time :
Cook time : 15 min
Total time : 30 min
Yield : 6 people
1/2 cup (100 g) sugar
1 cup (100 g) almond powder
1/2 cup (100 g) butter
1/2 cup (100 g) pastry cream
2 eggs
aroma (optional)
rum (option)

Steps :

  • Prepare the pastry cream and let cool.
  • Remove the butter from the refrigerator 30 min before use, cut into small pieces and leave at room temperature.
  • Once softened, put in a bowl and work vigorously with a spatula until obtaining a texture as supple as that of an ointment.
  • Put the ointment butter in a large bowl.
  • Add sugar and mix.
  • Stir in each egg one at a time.
  • Mix vigorously and quickly with a whisk until you obtain a smooth preparation.
  • Optionally add rum or flavoring.
  • Add the ground almonds and mix.
  • Mix pastry cream and almond cream until you obtain a smooth cream.
  • Wrp with plastic food film and put in the refrigerator.
  • Use within 48 h.


Apple butter is a concentrated form of applesauce produced by slowly cooking apples with cider or water to a point where the sugar in the apples caramelizes, giving apple butter its dark brown color. The sugar concentration gives it a longer shelf life than traditional applesauce.

In Limburg (Belgium and the Netherlands) and Rhineland (Germany), apple butter dates back to the Middle Ages, when the first monasteries with large orchards appeared. The production of apple butter was an ideal way to conserve some of the production. It has also been a popular way of using apples in North America.

If in Europe, it does not contain dairy butter (the term butter referring to its texture close to butter and its use as a spread for breads), in Quebec, it is made from apples cooked in a mixture of butter and of maple syrup. 

Less sweet than jam, smoother than compote, apple butter is a staple of North American breakfasts.

Difficulty level : easy
Prep time : 15 min
Rest time :
Cook time : 40 min
Total time : 55 min
Yield : 2 cups apple butter
4 apples (McIntosh or Cortland type)
2 fl oz maple syrup
4 tbsp sweet butter
1/2 tbsp lemon juice

Steps :

  • Wash, rinse, peel and seed the apples then cut into cubes.
  • Place the ingredients in a saucepan.
  • Bring to a boil and cook over low heat for 35 to 40 minutes until the apples are cooked through.
  • Using an immersion blender, reduce the preparation to a smooth and creamy purée.
  • Laisser refroidir.
  • Enjoy !
  • Pour into jars with airtight lids and store in the refrigerator.


Peanut butter or peanut paste is a food paste or spread made from ground, dry-roasted peanuts.
It is a nutrient-rich food containing high levels of protein, several vitamins, and dietary minerals, typically served as a spread on bread, toast, or crackers, and used to make sandwiches. It is also used in breakfast dishes and desserts, such as peanut-flavored granola, smoothies, crepes, cookies, brownies, or croissants.

Originating in Mexico, peanut butter dates back to 1884 when it was patented by a pharmacist from the city of Bedford (Quebec). In the United States and Canada, peanut butter is a staple food. According to statistics, 89% of American and Canadian households consume it for its nutritional value and low cost. It remains very little consumed in Europe. January 24 is National Peanut Butter Day in the United States.

Very easy and quick to prepare, this sweet and nourishing paste is perfect during daytime snacks.

Difficulty level : low
Prep time : 10 min
Rest time :
Cook time : 10 min
Total time : 10 min
Yield : 500 g peanut butter
3 cups peanuts, unsalted, shelled, dry roasted or raw
1 tsp salt
2 tbsp peanut oil
2 tbsp honey

Steps :

  • Preheat oven to 350° F.
  • Position rack in the center of the oven.
  • Place the peanuts on a baking tray and roast for 5 minutes then rotate and roast an additional 5 minutes.
  • Take out of the oven and let rest for a few minutes.
  • Place in the bowl of a food processor.
  • Pulse for 5 seconds to break down the peanuts.
  • Process on high speed for 1 minute.
  • Scrape down the sides and bottom of the bowl or cup.
  • Continue to process at high speed for 1 minute.
  • Scrape down the sides and bottom of the bowl or cup.
  • Process on high speed for 1 minute.
  • Scrape down the sides and bottom of the bowl or cup.
  • Add peanut oil, salt and honey and process on high speed for 1 to 2 minutes till the peanut butter become very smooth and pourable.
  • Transfer the warm peanut butter to a jar.
  • Let cool.
  • Enjoy !
  • Store in the refrigerator wrapped in plastic wrap.


Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken.
Ingredients vary, but most include vinegar, tomato paste, or mayonnaise (or a combination) as a base, as well as liquid smoke, onion powder, spices such as mustard and black pepper, and sweeteners such as sugar or molasses.

Some place the origin of barbecue sauce at the formation of the first American colonies in the 17th century. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century. Early homemade barbecue sauces were made of vinegar, salt, and pepper. Sugar, ketchup, and Worcestershire sauce started to be used in the 1920s, but after World War II, the quantity of sugar and the number of ingredients increased dramatically.
An early commercially produced barbecue sauce was advertised by the Georgia Barbecue Sauce Company of Atlanta in 1909. Heinz was the first major company to sell bottled barbecue sauce, in 1940.

Easy and quick to cook, tasty and savorous, it is an ubiquitous condiment used on many foods.

Difficulty level : low
Prep time : 10 min
Rest time :
Cook time :
Total time : 10 min
Yield : 2 cups
3/4 cup brown sugar
3/4 cup ketchup
1/4 cup water
1/4 cup red wine vinegar
2 tbsp dry mustard
1/2 tbsp Worcestershire sauce
1 tsp paprika
1 tsp salt
1 tsp black pepper
1/2 tsp hot pepper sauce

Steps :

  • In a blender, combine brown sugar, ketchup, water, red wine vinegar and Worcestershire sauce.
  • Season with mustard, paprika, salt, pepper, and hot pepper sauce.
  • Blend until smooth.
  • Use and enjoy !