Pastry Recipes


Chouquettes

Chouquettes are remarkably simple-to-make pastries, yet are beautiful and tasty all the same. They are the quintessential "comfort" treat. Of course you can fill your chouquettes with [pastry cream](/p/pastry-cream-creme-patissiere-recipe) or [chantilly cream](/p/creme-chantilly-whipped-cream-recipe), but chouquettes are quite good on their own and best when they are just out of the oven when the steam hasn't left their hollow centers.

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Matcha Mille Crêpe Cake

Like a mille feuille, a mille crêpe cake features many layers coming together for a unique textural experience. Each layer of crêpe wraps a thick layer of pastry cream flavored with matcha (Japanese green tea). This is a very simple cake to make and in just a couple of hours, you can have something incredible.

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Strawberry Fromage Cake

This visually impressive strawberry entremet features fromage blanc, a creamy white cheese. The fresh strawberries and rich cream pair exceptionally well, especially with the hint of lemon in the cream. The cake layers have sponge which are soft and airy. Enjoy it for a special occasion after a nice meal. > media-img: /i/DYj0J7S.jpg > media-quote: Tart strawberries between layers of cream and airy sponge cake that melts in your mouth   > media-video: /jwv/vy2d34xY-slOtTjL8.mp4 > m...

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Cherry Tart

This cherry tart uses beautiful fresh cherries on top of a layer of almond frangipane, all baked in a sablé breton shell. Unlike pâte brisée which is more commonly used for tarts with a softer and flakier crust, sablé breton is a French butter cookie. It packs more flavor and is a bit crunchier, which I think complements the baked frangipane filling very well. > media-video: /jwv/tldi0HXo-slOtTjL8.mp4 > media-quote: Don't forget the pistachio cherry on top

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Apricot Brûlée Tart

This simple apricot tart is anything but rustic. Throwing some apricots and pie dough together may be easy, but a more refined approach can yield a better result. I believe each ingredient should be treated with precision. This tart is assembled fresh with only lightly sweetened poached apricots and pistachios. > media-video: //content.jwplatform.com/videos/i1Q6uxn5-slOtTjL8.mp4 > media-quote: The result is a light, tart, and balanced blend of flavors

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Cannelés de Bordeaux

When it comes to pastry, you cannot get more "classic French" than cannelés (pronounced "can-eh-lay"). They come from the Bordeaux region of France, where they are a regional pride. And rightly so, because they are absolutely delicious accompaniments to tea, breakfast, or as a dessert. They are surprisingly simple pastries, needing only basic ingredients–milk, flour, eggs, butter, sugar, and vanilla. But baking them at high heat in ridged fluted molds transforms them from a liquid batter...

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Milk Peach Entremet

Stone fruits start to come into season around the summer and some beautiful peaches have started to pop up in the farmer's market. Blending the flavor of peaches with milky panna cotta balances out the acid and makes for a classic creamy treat for warm weather.

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Wagashi

Wagashi are sweet Japanese confections made from bean paste. Similar to marzipan, the paste can be sculpted into gorgeous little shapes inspired by the season. Making wagashi is not hard, but can be time consuming and requires a bit of practice to master the techniques. As you might expect from a traditional Japanese discipline, you can spend your whole life making wagashi and never reach perfection. The final paste is called "Nerikiri" and is made by combining the sweet been paste called "Sh...

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Raspberry Profiteroles

These are not your French grandmother's profiteroles. A lining of raspberries around the edge seal in the pastry cream and raspberry chantilly, which adds bold raspberry flavor with beautiful presentation. The choux also adds just enough crunch with the craquelin.

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Tarte Au Citron

This is a very classic lemon tart, but with a few tweaks and contemporary influences. For something so seemingly simple, perfect presentation matters. A few subtle surprises like hints of olive oil and pistachios really elevate this tart beyond just looking pretty. This recipe uses less butter in the filling than more traditional recipes, mostly because my personal taste prefers the bolder lemon side of the tart. I also use a tiny bit of olive oil, an addition inspired by Eleven Madi...

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Apple Spice Entremet

This apple spice entremet emphasizes apple and cinnamon, making it the perfect Fall or Winter dessert. It consists of layers of almond dacquoise, apple gelee, white chocolate mousse, and an outer caramel glacage. With a spiral apple garnish on top, this little cake makes quite the statement.

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White Chocolate Eclairs Recipe

These classic eclairs are a crowd-pleaser. Best served at most a few hours after filling, they should still have a somewhat crunchy outer shell filled with custardy pastry cream inside. As far as eclairs go, the recipe is quite simple, using choux pastry, pastry cream, and a white chocolate glaze.

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Baba Au Rhum Recipe

Babas Au Rhum (or Rum Babas) are cakes saturated in an alcoholic syrup topped with whipped cream. As you might have guessed from the name, the alcohol is typically rum. The cake plays a critical role too. It should be soft, but structrually strong enough to withstand the liquid. It should be moist but not soggy. I also use yeast, both to leaven (rise) the batter and for the yeasty flavor. My spiced syrup takes center stage, integrating citrus with traditional fall spices like cinnam...

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