Layers upon layers of buttery, soft dough sheets, surrounded by crispy outer layers of the same…what’s not to love? When I owned a bakery I worked hard at creating the perfect croissant and refining the process so I could teach others. It takes time and skill to achieve, but the results are well worth it.
Category: Pastry
These perfect little morning treats made from fresh ground cornmeal are pretty as they are tasty! The blueberries burst as they bake, making moist little pockets of goodness.
These crispy, crumbly, buttery scones were a favorite at the bakery I ran. The secret to the perfect texture is cutting the butter similar to how you would for a shortbread or pie dough. The dried sweetened cherries add a extra special sweet and sour chew, with a hint of caramelization at the edges.
Not a pie. Not a doughnut. But a masterpiece of a cake. Classic butter cake filled to the edges with thick vanilla(or maple)custard. And topped with decadent chocolate ganash.
A pie without a pan, the galette is an easy and elegant dessert. I created this galette to make use of a bumper crop of black raspberries from my garden. You can substitute most any fruit or berry, but it’s hard to beat the decadent combo of raspberry and chocolate.
This recipe is the definition of easy as pie. The secret is simple: use roasted sugar pumpkin and a half whole wheat. Most pumpkin pie recipes call for evaporated milk, but this isn’t necessary. If you like you can roast your pumpkin and prepare your pie dough a day ahead.
Pierced through its soft center and filled with extravagant quantities of whipped cream, then lavished with fresh fruit, shaved chocolate, pistachios and other myriad toppings, it’s no wonder Maritozzi became a symbol of romantic desire.
Biscuits – from the Latin biscoctus, meaning “twice-cooked”– go back at least as far as the 1500s. The first biscuits were made from three basic ingredients – flour, water and salt – and cooked until they were hard, dry and tasteless. These compact bricks of bread, which the British called hardtack, were given as rations to soldiers and sailors because they could travel the world without spoiling.