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Made with flour and butter, a blond roux can be used to thicken pureed vegetable soups and meat sauces.

Tags: Basic technique, butter, Easy, superfine flour (00 double zero)

Made with butter and flour, brown roux can be used to make a sauce using the pan juices from roast meats.  

Tags: Basic technique, butter, Easy, superfine flour (00 double zero)

Roux is the mixture of flour and butter that is used as the base of various sauces, like a classic béchamel.

Tags: Basic technique, butter, Easy, superfine flour (00 double zero)

This simple batter will allow you to achieve crispy and tasty results when frying just about any ingredient.

Tags: 10 minutes, Basic technique, Easy, egg, milk, superfine flour (00 double zero)

Puff pastry is one of the basic culinary preparations. If can be used in both sweet and savory dishes, like vol-au-vent, millefoglie e many others.

Tags: Basic technique, butter, Easy, salt, superfine flour (00 double zero), Water

Crêpes, called crespelle in Italian, are an excellent treat served either salty or sweet.

Tags: Basic technique, butter, Easy, egg, milk, Rum, salt, superfine flour (00 double zero), 30 minutes

Pastry cream is a fundamental ingredient in many Italian desserts. It can be used to fill cakes, pastries and beignets.

Tags: Basic technique, egg yolk, granulated sugar, lemon peel, milk, superfine flour (00 double zero), vanilla, Medium

Quick and simple to prepare, shortcrust pastry is perfect for making quiche, savory tarts and appetizers.

Tags: 10 minutes, Basic technique, butter, Easy, salt, superfine flour (00 double zero), Water

Soft and light, sponge cake is the base of many cakes and other desserts.

Tags: Basic technique, Easy, egg, potato starch, sugar, superfine flour (00 double zero)

Soft and crumbly, sweet shortcrust pastry, pasta frolla in Italian, is the base of many cakes and cookie recipes.  

Tags: Basic technique, Easy, egg, lemon peel, salt, sugar, superfine flour (00 double zero)