Crème brûlée is a timeless classic that never goes out of style, and when done right, it’s absolute dessert perfection. At its core, it consists of just four ingredients—cream, egg yolks, sugar, and vanilla bean—but its magic lies in the contrast: silky, rich custard beneath a crisp, caramelized sugar top.…
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I learned two things during our chocolate chip cookie research project. First, there are far more variations than I had imagined—cakey, soft and chewy, crisp and chewy, and thin and crispy, to name a few. Second, searching for the “ultimate” cookie is a fool’s errand; everyone has their own favorite…
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Seven Layer Cake is closely related to the Hungarian classic Dobos Torte, both of which are rooted in Central and Eastern European baking traditions. Dobos Torte, was created by pastry chef József Dobos in 1884 and quickly became a symbol of refined European patisserie. Both cakes consist of alternating layers…
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I was looking for a new and unique Thanksgiving pie recipe when I came across this Ginger Pear-Cranberry Streusel Pie in a book from the chefs at America’s Test Kitchen. These are the people who will try a recipe twenty times to get it right. And, in this case, they…
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Fruit galettes have so much going for them — they’re easy to make, have a rustic charm, and can be any size or shape you desire. Turning last year’s Apple Galette into these delightful Individual Apple Galettes is simply a matter of rolling out the pastry dough, cutting it into…
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Bee Sting Cake, or Bienenstich in German, is a unique and absolutely delicious cake made from sweet yeast dough topped with caramelized almonds. After baking, the cake is split in half and filled with a custard filling. I first experienced Bee Sting Cake while working at Patisserie Conversation in Philadelphia,…
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The one thing that remains part of our birthday celebrations as we progress through life is a cake. And a homemade version is a special, personal, gift to the birthday person. Whether a simple American layer cake or an elaborate version such as the one here, it sends the same…
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These scones were a constant at the Chilmark Epicure stand at the West Tisbury Farmers Market in early 1990’s along with jars of homemade jam, brandied cherries, and vanilla bean peaches. The scones, in cellophane bags tied with raffia would be gone within an hour after opening. This is an…
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The Friday Baking Project
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