CANELÉ

The collection that shows you how to cook like a great chef! Step-by-step illustrated instructions will help you master all the skills and techniques that are an essential part of Daniel's style of cooking. Inside, find eleven detailed and illustrated recipes that show you how to succeed in making his Crispy Sea Bass 'en paupiette,' and more.

My Best: Daniel Boulud (2014)

MACARONS GF

Part memoir, part advice book, this updated edition celebrating the art of cooking will continue to delight and enlighten all chefs, from passionate amateurs to serious professionals.

Letters To A Young Chef

A variety of Daniel Boulud's finest smoked salmon. This Box includes: Baja Smoked Salmon (Tequila & Cilantro), Highland Smoked Salmon (Single Malt Whisky & Cardamom Seeds), DB Traditional Smoked Salmon, Trout Roe, Bag of Bagel Chips, and Housemade Salmon Rillette.

Daniel Boulud's Smoked Salmon Collection

With more than 75 signature recipes, plus an additional 12 My French Cuisine recipes Chef Daniel prepares at home for his friends on more casual occasions, this particular cookbook is a definitive, yet personal account of Chef Daniel's love of French food.

Daniel: My French Cuisine

A selection of our classic French delicacies, fresh from our pastry kitchen. This Box includes: Assorted Macarons, Madeleines, Cannelés, a Lemon Poppyseed Loaf, and Pâte de Fruits.

French Sweets Box

This bake-at-home kit includes everything you need to make Daniel Boulud's signature French Madeleines at home, including the baking mold and enough batter for up to 100 Madeleines.

Chef Daniel's French Madeleine Kit

A classic combination for lovers of gourmet coffee and sweet treats. This Box Includes: Lavazza Coffee, a Branded Daniel Boulud or Lavazza Mug, Financiers, Cannelés, a Flourless Raspberry Cake, and a bag of Vanilla Bean Sugar.

Coffee Lover's Box

In a small saucepan, combine the whole milk and 2 tablespoons unsalted butter. Split the vanilla bean lengthwise, scrape the seeds into the milk and add the husk (or add 1 teaspoon vanilla extract later). Warm over medium heat until just below a simmer and the butter is melted. Remove from heat and let cool for 10–15 minutes to infuse.

Heat milk and butter

While the milk cools, whisk together 3 oz granulated sugar, 2 oz all-purpose flour, and a pinch of fine sea salt in a medium bowl until evenly blended and no lumps remain.

Mix dry ingredients

In a separate bowl, whisk 2 large egg yolks and 1 whole egg until smooth. Gradually whisk the dry mixture into the eggs until it forms a thick paste (this prevents lumps when liquids are added).

Combine eggs and sugar

Remove the vanilla husk from the milk. Very slowly pour about one-quarter of the warm milk into the egg–flour mixture while whisking continuously to temper the eggs. Continue adding the remaining milk in a steady stream, whisking until smooth and homogenous. Stir in 1/2 teaspoon dark rum. Strain the batter through a fine-mesh sieve into a clean bowl to remove any lumps and the vanilla pod remnants. Cover with plastic wrap directly on the surface and refrigerate for at least 12 hours, up to 48 hours. (Long rest is traditional and yields better texture.)

Temper and rest batter

When ready to bake, position a rack in the lower third of the oven and preheat to 480°F (250°C) for a conventional oven, or the highest setting your oven reliably reaches. Generously brush the inside of two canelé molds (copper or silicone) with the melted butter (about 1 tablespoon) mixed with 1/2 teaspoon neutral oil. If using beeswax, melt a small amount with the butter and brush a thin layer; traditional recipes use a butter/beeswax mix for a deep glossy crust.

Prepare molds

Remove the batter from the refrigerator and give it a gentle stir. Fill each prepared mold about three-quarters full (do not overfill; the batter will rise). Wipe any batter from the rims to ensure clean edges.

Fill molds

Immediately place molds on a baking sheet and put into the preheated oven. Bake at 480°F (250°C) for 10–12 minutes to develop a dark caramelized crust. After the initial period, reduce the oven temperature to 375°F (190°C) and continue baking for another 45–55 minutes until the canelés are deeply mahogany-brown and have a thick, caramelized exterior while the interior remains custardy. Total bake time will be about 55–65 minutes depending on your oven and mold material. For silicone molds, expect the longer end of the range; copper molds may be faster.

Bake at high heat then lower

Remove the baking sheet from the oven. Let the canelés rest in their molds for 5–10 minutes to firm slightly, then turn them out onto a cooling rack. If the crust sticks, tap the mold gently or run a small offset spatula around the edge. Allow to cool for at least 20 minutes — the crust will crisp further as they cool.

Unmold and cool

If desired, lightly dust the tops with a small pinch of powdered sugar (about 1/2 teaspoon total) and, using a kitchen torch or a very hot oven for a few seconds, caramelize the sugar to add an extra glossy finish. Serve warm or at room temperature. Canelés are best eaten within the same day for optimal contrast between crisp shell and tender interior. Yield: makes 2 canelés (use proportions to scale up).

whole milk

unsalted butter

granulated sugar

all-purpose flour

large egg yolks

whole egg

vanilla bean (or 1 tsp vanilla extract)

dark rum

fine sea salt

unsalted butter (melted, for coating molds)

neutral oil (vegetable or grapeseed, for coating molds)

beeswax (optional, for traditional glaze)

powdered sugar (optional, for dusting)

Pat the sea bass fillets dry with paper towels. Lightly season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper. If fillets are uneven, butterfly or trim to an even thickness (about 1/2 inch) so they roll easily.

Prepare fish

Heat 2 tbs olive oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Add the fillets skin-side down and sear 1.5–2 minutes until the skin is crisp (do not move them). Turn and sear the flesh-side 30–45 seconds just to set. Remove fillets to a plate and allow to cool slightly so they are easier to handle.

Sear fillets (initial)

Reserve 1 tbs butter for basting later. The rest will be used in other components. After sealing the paupiettes (below), they will be finished in the pan and basted with the extra butter to get a glossy finish.

Add final butter

Melt 1 tbs butter with 1 tsp olive oil in a skillet over medium heat. Add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and chopped mushrooms and stir. Cook, stirring occasionally, 6–8 minutes until the mushrooms release liquid and it evaporates; the mixture should become paste-like. Add 2 tbs dry white wine and cook 1–2 minutes until the alcohol evaporates. Stir in 1 tsp chopped thyme, 1/4 tsp salt and 1/4 tsp pepper. Remove from heat and let cool slightly.

Cook duxelles

On a clean work surface, lay a sheet of plastic wrap. Place 2 slices of prosciutto slightly overlapping to form a rectangle roughly the size of a fillet. Dust the center lightly with a pinch of the 2 tsp flour. Place a thin layer (about 2–3 tbs) of mushroom duxelles down the center, then a small handful (about 1/2 cup total divided) of wilted, squeezed-dry spinach. Place a seared sea bass fillet, skin-side down, on top of the filling. Fold the prosciutto ends over the fish to enclose, then use the plastic wrap to roll and tighten into a neat log. Twist the ends of the plastic wrap and chill in the refrigerator 15–20 minutes to set the shape. Repeat for the second fillet.

Assemble paupiettes

Remove the paupiettes from the refrigerator. Unwrap and discard the plastic. If needed, dust the outer prosciutto lightly with the remaining 2 tsp flour to help a slight crust form when finishing.

Unwrap and dust

Heat a clean skillet over medium heat and add 1 tbs butter. When foaming subsides, place the paupiettes seam-side down and cook 2–3 minutes to seal. Turn carefully and cook another 2 minutes, basting with melted butter to glaze and heat through (internal temperature should reach 125–130°F / 52–54°C for medium, cook a touch longer if you prefer fully done). Remove to a warm plate and tent loosely with foil while you finish the sauce.

Finish in pan

In a small saucepan over medium heat, combine 2 tbs minced shallot, 1/4 cup dry white wine and 1 tsp white wine vinegar. Reduce gently until about 1–2 tbs of liquid remain (about 6–8 minutes). If using the optional 1 tsp cream, add it now and stir briefly—this helps stabilize the emulsion.

Reduce aromatics

Reduce heat to low. Remove the pan from direct heat and whisk in the cold butter, one cube at a time, allowing each cube to emulsify into the reduced liquid before adding the next. Keep the sauce warm but not hot (do not boil). Once all butter is incorporated, stir in 1 tsp lemon juice and season with 1/4 tsp salt and 1/4 tsp white or black pepper. Taste and adjust acidity or seasoning.

Mount with butter

If sauce becomes too thin, return to very low heat and whisk gently until it thickens slightly. Keep warm until plating.

Finish sauce

Spoon a warm pool of the beurre blanc onto each plate. Place one paupiette on the sauce. Spoon a little extra sauce over the top and around the fish. Garnish with microgreens or chopped chives and a lemon wedge on the side.

Plate

Serve immediately while the fish is warm and the sauce is glossy. Recommended accompaniments: gently sautéed baby vegetables or pommes purée.

Serve

sea bass fillets (skin-on), about 6–7 oz (170–200 g) each

salt

black pepper, freshly ground

olive oil (for searing)

lemon zest

lemon juice

cremini or button mushrooms, finely chopped

shallot, finely minced

garlic clove, minced

olive oil

dry white wine

fresh thyme leaves, chopped

black pepper

thin prosciutto or Parma ham slices

fresh spinach leaves, wilted and squeezed dry

plastic wrap (for forming)

all-purpose flour (for dusting)

extra butter (for basting)

shallots, minced

white wine vinegar

heavy cream (optional, for stability)

cold unsalted butter, cut into 1-tbs cubes

white pepper (or black), to taste

microgreens or chopped chives

lemon wedges

Line a sheet pan with parchment paper or a silicone baking mat. Sift together 1 cup powdered sugar and 1 cup very finely ground blanched almond flour into a large bowl. After sifting, discard any large pieces left in the sifter. Repeat the sifting once more if mixture feels slightly coarse—goal is a fine, lump-free mixture.

Prep dry ingredients

Place 2 room-temperature large egg whites in a clean, dry mixing bowl. Add 1/8 tsp cream of tartar and a pinch of salt. Using an electric mixer on medium speed, whisk until foamy. Gradually add 1/4 cup granulated sugar in a slow, steady stream while increasing speed to medium-high. Continue to beat until soft peaks form. Add 2 tablespoons superfine (caster) sugar and beat to glossy stiff peaks—when you lift the whisk, peaks should stand and tips should not slump.

Whip egg whites

If using gel food coloring, add up to 1/4 tsp to the meringue and gently fold once or twice to distribute color without deflating too much.

Color (optional)

Add about one-third of the sifted almond-sugar mixture to the meringue and fold gently to lighten the batter. Add the remaining dry mixture in two additions, using a spatula to fold with a figure-eight motion. Continue folding until the batter flows in a smooth ribbon from the spatula and can form a mound that slowly blends back into the batter in about 10–15 seconds. The batter should be glossy and just flowy—not runny.

Macaronage (folding)

Transfer batter to a piping bag fitted with a plain round tip (about 1/2 inch / 12 mm). On the prepared pan, pipe 8 circles about 1.5 inches (3.5–4 cm) in diameter to make 4 pairs (total 8 shells). Hold the bag perpendicular to the sheet and pipe straight down, then stop and quickly pull away. Tap the baking sheet firmly against the counter 3–4 times to release air bubbles and smooth tops. Use a toothpick to pop any visible large bubbles.

Pipe shells

Let piped shells rest at room temperature for 30–45 minutes, or until the surface forms a dry skin and is no longer tacky to the touch. Resting time depends on humidity; in humid conditions it may take longer. This resting step helps form the signature 'feet' while baking.

Rest

Meanwhile preheat oven to 300°F (150°C). When shells are rested, bake one sheet at a time on the middle rack for 14–17 minutes (start checking at 12 minutes). Rotate the pan halfway through if your oven has hot spots. The shells are done when they have risen feet, are firm to the touch, and do not wiggle. Avoid browning.

Bake

Remove sheet from oven and allow shells to cool completely on the baking sheet (about 20 minutes) before removing. Gently peel shells off parchment. Match shells of similar size into 4 pairs (for 4 filled macarons).

Cool

Make filling while shells cool. In a small bowl, beat 2 tablespoons softened unsalted butter with 1/2 cup powdered sugar on low speed until combined, then increase speed to medium and beat until lighter, about 1–2 minutes. Add 1 teaspoon heavy cream, 1/4 tsp vanilla extract, and 1/16 tsp (a pinch) salt. Beat another 30 seconds until smooth and pipeable. If too stiff, add additional tiny drops of cream; if too soft, add a little more powdered sugar.

Transfer buttercream to a small piping bag fitted with a small round tip or cut a small hole. Pipe a small dollop (about 1/2 teaspoon) onto the flat side of one shell of each pair, then sandwich with the matching shell, pressing gently outward until the filling reaches the edge. Wipe any excess from the edge.

For best texture, refrigerate the assembled macarons in an airtight container for at least 24 hours to mature, then bring to room temperature before serving. If serving the same day, allow 2 hours at room temperature for the filling to soften and flavors to settle.

powdered (confectioners') sugar

finely ground blanched almond flour

large egg whites, room temperature

superfine (caster) sugar

pinch

cream of tartar

gel food coloring (optional)

unsalted butter, softened

heavy cream

vanilla extract

Wash and trim seasonal produce. Peel and finely chop aromatics (1 cup total). If using leafy herbs, chiffonade or roughly chop to make 1 cup. Pat protein dry, season lightly with 1 tsp salt and 1/2 tsp pepper. Let rest at room temperature 10–15 minutes to take the chill off.

Prepare Ingredients

Heat the heavy skillet over medium-high heat until hot. Add 2 tbs olive oil and swirl to coat. Add aromatics and sauté until translucent and fragrant — about 2–4 minutes. Add seasonal produce and cook, tossing occasionally, until tender and beginning to caramelize, 6–8 minutes. Season with 1 tsp salt, 1/2 tsp pepper, and 1 tbs acid (lemon juice or vinegar). Stir in half the fresh herbs.

Build Flavor

Push vegetables to the side or remove them to a warm bowl. Add remaining 1 tbs olive oil to the pan and set heat to medium-high. Add protein to the pan, skin- or fat-side down if applicable. Cook without moving until a golden crust forms — 3–5 minutes for fish fillets, 5–7 minutes per side for bone-in poultry, or until heated through for legumes. Flip and finish cooking to desired doneness. Season with remaining salt, pepper, and a squeeze of the remaining acid.

Cook Protein

Return vegetables to the pan (if removed) and toss with the protein gently so flavors meld. Remove from heat and stir in remaining fresh herbs. Taste and adjust seasoning with salt, pepper, and acid. Finish with a drizzle of olive oil.

Finish and Combine

Arrange protein over or beside the seasonal vegetables. Garnish with extra herbs and a final grind of black pepper. Serve immediately, encouraging diners to taste before adding additional seasoning.

Plate and Serve

Set up your workspace: place cutting board and knife in front of you, measuring spoons and mixing bowl within reach, skillet on the stove. Measure out oil, acid, and seasonings. Preheat the skillet while you finish chopping so that heat and timing are coordinated.

Use the timer to keep track of resting and cooking times: 10–15 minutes for protein to come to room temperature, 2–4 minutes for aromatics, 6–8 minutes for vegetables, and protein cooking times as noted above.

Taste deliberately. Make notes in your notebook about what worked: texture contrasts, seasoning balance, cooking times, and how the ingredients interacted. Record what you'd change next time.

Invite feedback. Share the dish with someone and listen. Use humility and openness to identify improvements. Consider this part of your training — every meal is a lesson.

Practice regularly. Return to these basic steps, adjusting technique and ingredients as you learn. Cultivate curiosity and patience; they are as essential as salt and heat.

curiosity

patience

technique (basic knife skills, seasoning, heat control)

respect for ingredients

humility

creativity

seasonal produce (vegetables or fruit)

good olive oil

fresh herbs (parsley, thyme, or basil)

aromatic aromatics (onion, garlic, shallot)

high-quality protein (fish, poultry, legumes)

freshly ground black pepper

acid (lemon juice or vinegar)

sharp chef's knife

cutting board

heavy skillet or sauté pan

mixing bowl

tongs or spatula

measuring spoons

kitchen timer

time for tasting

notes / notebook

openness to feedback

Remove all smoked salmon packages, trout roe, and bagel chips from refrigeration 15–20 minutes before serving to allow flavors and texture to open up.

Bring components to temperature

Using a clean, dry platter or wooden board, plan three distinct zones for the Baja, Highland and DB Traditional smoked salmons so each style remains identifiable to guests.

Fan or loosely fold each pre-sliced smoked salmon variety into small rosettes or gentle folds and arrange them in their assigned zones, spacing them so guests can select without mixing flavors.

Place the trout roe in a small serving bowl or on a porcelain spoon and chill until serving; position it centrally so diners can take a small spoonful to finish bites.

Open the bag of bagel chips and place in a bowl or basket. Keep chips near the salmon for easy access.

If you do not have cooked salmon on hand: preheat oven to 350°F (175°C). Place a 10 oz salmon fillet skin-on on a parchment-lined baking sheet, brush lightly with olive oil and roast 10–12 minutes until just cooked through. Cool, remove skin and flake into bite-sized pieces.

In a medium bowl, add 10 oz flaked cooked salmon and 3 oz finely chopped smoked salmon. Use a fork to lightly mash, leaving some visible flakes for texture.

Add 4 tbsp softened unsalted butter, 2 oz cream cheese, and 2 tbsp crème fraîche to the mashed salmon. Stir until combined and creamy. If mixture is too stiff, add 1 tsp lemon juice or 1 tsp olive oil to loosen.

Mix in 1 tbsp capers (chopped), 1 tsp Dijon mustard, 1 tbsp lemon juice, 2 tbsp chopped chives, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning — the rillette should be bright, slightly tangy and lightly seasoned; smoked salmon already contributes saltiness.

Transfer the rillette to a small serving jar or shallow bowl. Smooth the top with a spatula. Optional: drizzle 1 tsp extra-virgin olive oil over the surface and garnish with additional chives or a few small sprigs of dill.

Chill the rillette for 15–30 minutes to allow flavors to meld, or serve immediately at slightly chilled temperature.

Arrange thinly sliced red onion, lemon wedges and microgreens or dill around the platter. Place the jar of rillette and the bowl of trout roe on the board, keeping spoons for the roe and a small spreader or butter knife for the rillette.

Provide small plates, forks, and napkins. Suggest pairings to guests: capers and onion on a chip with a dollop of rillette and a touch of roe; or a slice of Highland with a few onion slivers and lemon; Baja pairs well with an extra squeeze of lemon and a microgreen.

If desired, label each smoked salmon variety with small tent cards so guests can identify the tequila & cilantro (Baja), single malt & cardamom (Highland), and DB Traditional.

Serve immediately. Leftover rillette refrigerates in an airtight container for up to 3 days; unopened smoked salmon should be kept refrigerated and consumed according to package dates.

Baja Smoked Salmon (Tequila & Cilantro), pre-sliced

Highland Smoked Salmon (Single Malt Whisky & Cardamom), pre-sliced

DB Traditional Smoked Salmon, pre-sliced

Trout roe (bottarga style or cured trout eggs)

Bag of bagel chips

Cooked salmon, flaked (use leftover poached or baked salmon)

Smoked salmon, finely chopped (use small pieces from assortment)

Unsalted butter, softened

Cream cheese, room temperature

Crème fraîche or sour cream

Fresh lemon juice

Dijon mustard

Fresh chives, finely snipped

Capers, rinsed and chopped

Kosher salt

Freshly ground black pepper

Red onion, very thinly sliced (rinsed, optional)

Lemon wedges

Microgreens or dill sprigs

Extra-virgin olive oil (for finishing, optional)

Place the peeled and cut Yukon Gold potatoes in a pot and cover with cold salted water by about 1". Bring to a gentle boil and simmer until very tender, about 15–18 minutes. Drain well and return to the hot pot for 1 minute over low heat to allow excess moisture to steam off.

Prepare the potatoes for purée

Pass the drained potatoes through a ricer or mash very finely with a potato masher. Warm the milk (or cream) and 2 tbs unsalted butter together until the butter melts. Gradually fold the warm dairy into the riced potatoes until smooth and silky. Add the grated nutmeg and 1 tsp fine sea salt; taste and adjust seasoning. Keep warm over very low heat, stirring occasionally, or hold in a warm oven (about 200°F / 95°C).

Canelé