professional tips to make your baking fabulous
New York cheesecake is without a doubt my favorite dessert and my birthday cake of choice! This is a recipe for a classic New York cheesecake – dense, creamy and very rich. A small slice will go a long way! Follow the directions carefully and you will be rewarded with a show stopping dessert!
Chocolate cream pie is one of my sister-in-law’s favorite desserts so every time I see her I make a point to make one. I was home visiting family for Easter last week so chocolate cream pie was on the dessert menu! This pie is chocolatey, rich and a wonderful dessert for any occasion .
These lemon custards are so simple and yet very elegant. Layered lemon custards can be made ahead so all you need to do is garnish the plate and you have a lovely plated dessert for a special spring treat.
This apple cream cheese Danish braid is probably one of the most popular items ever on the breakfast menu at my bakery. It was part of our daily offerings and was requested by customers for every holiday. Not technically a danish (the dough is croissant dough), the flaky layers of pastry and cinnamon scented filling are sure to be a hit at your house!
Orange tuiles are a fantastic way to dress up any dessert. They are buttery, crunchy and elegant. My friend and mentor Morgan Larsson shared this recipe with me many years ago. He is an incredible pastry chef and a fantastic person. Thank you Morgan!
Croissants are one of the most iconic French pastries and, when made well, are truly worthy of their lofty reputation. My good friend Bill Batty used to come to my bakery quite often for a warm chocolate croissant (see the alternatives section at the end of this post) just out of the oven and he requested I post this recipe. I hope you make these often and share them with friends!
Lemon curd is an absolute staple in the pastry kitchen. It can be used as a base for fruit tarts, a filling for cakes or scones, and can be turned into a quick lemon mousse. It can even be made into ice cream! Lemon curd is definitely one of the 5 recipes everyone should master.
Hot cross buns are traditionally served on Good Friday. This recipe has plump currants and just a hint of orange and nutmeg that you are sure to enjoy all throughout the season!
Craquelin is a great way to add visual contrast and an interesting texture to the top of pastries made with pate a choux. Craquelin is quite simple to make but will only stay crunchy for the day it is made. Fortunately, pate a choux is a simple process so be sure to give craquelin a try!
Pate a choux is one of the staple recipes in classic French pastries. In the United States, people most closely associate this dough with cream puffs and eclairs but it makes many other beautiful desserts as well. The word choux means cabbage in French and small cream puffs do look like little cabbages when you use a bit of imagination! The recipe for the basic dough is included here. Find links to finishing techniques and alternatives below. Enjoy!
