I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors and textures, and would be delightful for Mother’s Day or Brunch. You can make my homemade rough puff pastry, or use store-bought, whichever you prefer!…
I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jeff Hertzberg over on Bread in 5, and also working with her on this current book (I took the how-to book photos, see below). A few…
This post is sponsored by June Oven. All opinions are my own. I never grew up with a toaster oven or convection oven of any kind (my grandma had a toaster oven that always impressed me, but I rarely used it myself), and never had the means or the counter space to invest in one most of my adult life. Now that I have a little more room…
Since Thanksgiving is almost upon us and pie season is here, I decided to make my favorite dessert for the holiday: Chocolate Mousse Pie. This is a mash-up of recipes from my 100 Cookies book: the pie crust from French Silk Pie Bars [#63], the chocolate ganache from the Banana Crunch Blondies [#37], and the chocolate mousse filling from the Mud Pie Bars [#64]. This pie is also inspired…
The first time I made pastry cream, I was working with Zoë François on a chaotic but incredibly fun photoshoot. I was back in the kitchen baking loaves of bread and brioche, trying to stay ahead of schedule and have everything ready for the next photo. Pastry cream was needed, and I pretended I knew what I was doing when Zoë handed me the recipe and told me…
While I love Swiss Meringue Buttercream, sometimes there just isn’t enough time to make it. This faster version of buttercream is a good substitute; it’s still buttery and creamy, but without all of the effort. This faster version of buttercream is a good substitute for Swiss Meringue Buttercream; it's still buttery and creamy, but without all the effort.…
The ermine buttercream method is an old-school boiled flour frosting that I came across years ago and instantly fell in love with. It is a great way to infuse flavor into buttercream, and is less sweet than traditional buttercreams. In the recipe card below, you’ll find these variations: coffee buttercream basil buttercream cardamom buttercream rosemary buttercream green tea buttercream lavender buttercream I like using it for filling Macarons,…
I didn’t realize how superior homemade marshmallows were until I tried them; they are heads and tails above the supermarket versions. They also toast much better, with a deep amber char. Note: A few drops of food coloring can be added with the vanilla if you’d like to color your marshmallows. Homemade Marshmallows are far superior to their supermarket counterparts. They also toast much better, with a deep…
