Le Creuset
@lecreuset • 491,900 subscribers
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Welcome back to Justin's Technique Toolkit! Today, @Justin Chapple shares the top three reasons food sticks to your pan and how to fix them. Proper preheating, temperature control, and letting your food release naturally before flipping are essential techniques for preventing sticking – regardless of the cookware material. #lecreuset #lecreusettiktok #cookingtiktok #foodtok #tiktokcooks
Le Creuset72,300 views • 3 months ago
Fun, cute, and delicious: This Mini Focaccia recipe checks all the boxes. Start these at breakfast and you’ll have fresh focaccia for your lunch sandwich or soup. Made with Chambray 8 oz. Mini Cocottes, available exclusively from #LeCreuset and @crateandbarrel. Ingredients (for 2 Mini Cocottes) 1/2 c. bread or all-purpose flour 1/4 tsp. instant yeast 1/4 tsp. salt 1/4 tsp. sugar 1/4 c. room temperature water Butter, to grease the cocottes Olive oil Flaky sea salt Instructions: 1. In a small bowl, mix together flour, yeast, salt, sugar and water. When it comes together to form a clump, knead on the countertop for 5 minutes until a smooth, elastic dough ball forms, adding more flour as needed. 2. Cover with plastic wrap and let rise for 2 hours in a warm place. 3. Cut the dough in half and transfer each piece to a buttered 8-oz. mini cocotte or ramekin. Cover and let rise for 1 hour or until it stretches to mostly fill the dish. 4. Dimple with your fingertips and drizzle lightly with olive oil. Sprinkle with sea salt. 5. Bake uncovered for 12–15 minutes at 450℉, until golden brown and cooked through. Allow to cool slightly before cutting and/or serving. #lecreusetiktok #breadtok #breadtiktok #focaccia #focacciarecipe #focacciatutorial #focacciabread
Le Creuset213,300 views • 2 years ago
Focaccia for two, baked to golden perfection in our Mini Cocottes. 💙 📸: @crateandbarrel Ingredients (serves 2): 1/2 cup bread or all-purpose flour 1/4 teaspoon instant yeast 1/4 teaspoon salt 1/4 teaspoon sugar 1/4 cup room temperature water Butter, for greasing Olive oil, for drizzling Instructions: 1. In a small bowl, combine flour, yeast, salt, sugar, and water. When the mixture comes together, knead on a lightly floured countertop for 5 minutes until a smooth, elastic dough forms. Add more flour as needed. 2. Cover with plastic wrap and let the dough rise in a warm place for 2 hours. 3. Divide the dough in half and transfer each piece to a buttered 8-oz mini cocotte or ramekin. Cover and let rise for 1 hour, or until the dough stretches to mostly fill the dish. 4. Use your fingertips to dimple the dough, drizzle lightly with olive oil, and sprinkle with flaky sea salt. 5. Bake uncovered at 450°F for 12–15 minutes, until golden brown. #lecreuset #lecreusettiktok #bread #breadtok #focaccia
Le Creuset82,900 views • 1 year ago
Inspiration for putting a tasteful twist on traditional holiday meals: @wishbonekitchen’s French Onion Soup Braised Short Ribs. ❤️ Get the Holly Mini Cocottes and Rhône Dutch Oven on our website, and keep an eye on @wishbonekitchen's website for the recipe coming soon! #lecreuset #lecreusettiktok #wishbonekitchen #braisedshortribs #holidayrecipe #holidaydinner #christmasdinner #frenchonionsoup
Le Creuset117,400 views • 1 year ago
Part 18 of Make It Mini with @Abigail: Pumpkin Cinnamon Rolls, using our new Pumpkin Mini Cocottes. 🎃 This version turns each roll into a pumpkin with a cinnamon stick stem topped with a spiced maple glaze – perfect for Halloween and all autumn long! Ingredients (for 4-6 rolls) For the cinnamon rolls: 1 Pillsbury Cinnamon Roll tube ¼ cup heavy cream per cocotte 6 Tbsp salted butter 3 Tbsp packed brown sugar 1 tsp ground cinnamon ½ tsp ground cardamom ½ tsp ground nutmeg Cooking spray Cooking twine For the icing: Icing from cinnamon roll tube 2 tbsp whipped cream cheese 2 tbsp maple syrup 1 tsp cinnamon + more for topping ½ cinnamon stick per pumpkin Instructions: 1. Preheat oven to 350F. Open your tin of cinnamon rolls. Separate out each roll. For extra large rolls, unravel 2 of the rolls and add them to the remaining 4 buns. Just continue the spiral until they fit nicely inside your mini. You don’t need to do this, entirely up to you. 2. Using cooking twine, wrap and tie (similar to a present) each bun into the shape of a pumpkin. Using scissors, snip off the loose ends of the twine. Spray each mini with cooking spray and place the tied-up bun inside. Pour heavy cream around the outside of the bun. 3. In a pan, melt butter, stirring constantly until it starts to bubble and caramelize. Once brown (about 5-8 min), turn heat to low and stir in spices and brown sugar. Once smooth and combined, remove from heat and drizzle overtop each bun. 4. Bake for 20-25 min with the tops on. Meanwhile, make your icing by whisking the tube icing with whipped cream cheese, maple syrup and cinnamon. Whisk until smooth and creamy. 5. When buns are done, remove from cocottes. Using scissors, snip the twine. Snap a cinnamon stick in half and add to the middle of each pumpkin. Top with the icing and dust with more cinnamon. Serve on their own or in the pumpkin mini. Enjoy! #lecreuset #lecreusettiktok #lecreusetpumpkin #cinnamonrolls
Le Creuset168,600 views • 3 years ago
Part 17 of #LCMakeItMini with @Abigail: Mini No-Knead Bread, turned into snack-size versions of the viral Heirloom Tomato and Mayo Sandwich. 🥪 These freshly baked rolls are perfect for single servings, and you can store the remaining dough in the freezer to use whenever you're craving a little homemade sandwich! Ingredients (about 6 rolls): 4 cups all-purpose or bread flour 1 1/2 tsp salt 1 tsp instant yeast 1 1/2 cups room temperature water 1 Tbsp apple cider vinegar Olive or vegetable oil Heirloom tomatoes Ina Garten’s basil mayo - the recipe is available online if you do a quick search! Remaining instructions are in the comments of this post. #lecreuset #lecreusettiktok #breadtok #breadbaking #tomatosandwich #tomatomayosandwich
Le Creuset122,600 views • 3 years ago
Part 33 of #LCMakeItMini with @Abigail: Golden mini sourdough loaves, baked to perfection in our Gourmand Collection Cocottes (recipe on our website), then sliced and topped with a generous swipe of radish butter. Radish Butter Ingredients: 8 oz butter 1 bunch of radishes Flaky sea salt Pepper Zest of 1 lemon for topping Instructions: 1. Add plastic wrap to a mini cocotte making sure that you have extra to hang over the sides. This will make it easier to remove the butter from the cocotte when the time comes. Make sure your butter is softened. 2. On a box grater, grate radishes until you have about ½ cup. Using a clean towel, press on the radish gratings to remove excess water. 3. Slice 4-5 remaining radishes into quarters. Add the softened butter to a bowl and add radish gratings. Mix together until combined. Scoop a heaping tablespoon of the butter into the bottom of the mini and using a knife or spatula, smooth it out in an even layer. Add a few slices of the radishes to the center. 4. Repeat with another heaping tablespoon and another few slices of radishes. You should be able to do this about 3 times to get to the top of the mini. Transfer to the fridge and let harden for 4-6 hours. 5. When the radish butter has firmed up, slice and serve with fresh sourdough bread, lemon zest, flaky sea salt and pepper. Enjoy! #lecreuset #lecreusetiktok #cookingtiktok #foodtok
Le Creuset51,500 views • 1 year ago
Toasted wild rice, roasted garlic, tender sweet potatoes and shredded rotisserie chicken simmer together in this cozy Chicken and Wild Rice soup from @Julia Marcum. Made in our 7.25 qt Dutch Oven, it’s perfect for leftovers all week. Save this recipe for your next weeknight dinner. Ingredients: 1 whole rotisserie chicken, meat pulled/shredded 1 medium sweet onion, diced 1 sweet potato, peeled and cut into 1.5″ chunks 3 stalks celery (use the inner “heart” sections for better flavor) 3 carrots, peeled and chopped (1/2″ pieces) 3 cups mushrooms, brown varieties 1/2 cup wild rice (Chris used black wild rice) 1 bulb roasted garlic (see note below) Fresh herbs: 2 sprigs thyme and 1 sprig oregano, tied with kitchen twine 2 bay leaves 6 cups chicken stock (or bone broth) 2 cups light coconut milk (can sub milk or cream) 2 tablespoons olive oil Salt and freshly cracked black pepper, to taste Instructions: 1. The Garlic Foundation: If you have the time, do this a day ahead to speed it up. Place a bulb of garlic in a mini cocotte, cover with olive oil and a pinch of salt and pepper, and roast at 350°F for 45–60 minutes. When it’s done, you can squeeze the cloves right out of their “jackets” and into the pot. It’s pure gold. 2. Toasting the Rice: Heat the olive oil in your Le Creuset Dutch oven over medium heat. Add the wild rice first. Just a minute of toasting it in the oil brings out a deep, nutty flavor that really anchors the soup. 3. The Sauté: Add in the onion, celery, carrots and those beautiful mushrooms, and season to taste with salt and pepper or your favorite seasoning blend. Hold back the sweet potatoes for now—they don’t need as long to cook. Let the vegetables soften for a few minutes, until the kitchen starts to smell incredible. 4. Simmer: Pour in your stock and the coconut milk. Stir in that squeezed roasted garlic, drop in the herb bundle and bay leaves, and bring it to a gentle simmer for 20 minutes. Add the sweet potato chunks and continue simmering for 20 more minutes until the sweet potatoes are fork-tender and the wild rice has “bloomed.” 5. The Finish: Add in the shredded chicken and heat until warmed. Adjust seasoning to taste, then serve. #lecreuset #lecreusettiktok #cookingtiktok #kitchenstyle #kitchendesign
Le Creuset22,800 views • 8 months ago
A delicious twist on a classic summer sandwich: @elinasaiach’s Croissant Sandwich with Tomatoes, Basil and Burrata. 🍅 Ingredients: Heirloom tomatoes, sliced Croissants, halved Burrata Basil leaves Olive oil Salt and pepper Butter Instructions: 1. Heat a pan with 2 cubes of butter. Place the croissant halves and cook for 2 minutes on each side or until they turn golden brown. 2.Add the burrata, basil and tomatoes. Drizzle with olive oil and season with salt and pepper. Slice and enjoy! #lecreuset #lecreusettiktok #foodtok #croissantsandwiches #flattenedcroissant #tomatosandwich #capresesandwich
Le Creuset13,700 views • 2 years ago
According to Pastry Chef Caroline Schiff, "brioche is nothing to be intimidated by. In fact, it’s one of the easier doughs in my bread repertoire, and the most versatile.” 🍞 Head over to our website to get her tried and true basic brioche recipe, plus expert tips on turning that recipe into three other recipe variations. #lecreuset #lecreusetiktok #breadtok #breadtiktok #breadbaking #brioche #briochebread #briocherolls #briochebun #briochebuns
Le Creuset12,600 views • 2 years ago
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