Authentic Danish pastry is buttery and flaky, lightly flavored with vanilla and cardamom, and bears little resemblance to the fruit- and cheese-filled rolls labeled “Danish” in most bakeries. It is made from a rich dough layered with European-style butter using the same lamination method —the repeated folding of dough and…
There is so much to love about this Double Chocolate Raspberry Trifle. Like all desserts presented in a trifle bowl, it’s visually striking—layered, luxurious, and an instant centerpiece on any holiday buffet. Both mousses—Chocolate Velvet and Milk Chocolate—are wonderfully rich, so even the most devoted chocoholic will find that a…
This Caramel Pumpkin Pie is so good because it fixes the two weak links in a standard pumpkin pie: flat sweetness and one-note texture. Straight pumpkin custard is mellow. Add caramel and you suddenly get toasted sugar, and a darker, more adult sweetness that wakes everything up. This is a…
When I was baking out of my porch in Chilmark, Martha’s Vineyard, Financiers were part of my morning delivery to Alley’s General Store, along with an assortment of croissants and the muffin of the day. The recipe I used then dated back to my time at Conversation, a Philadelphia patisserie…
I have a particular fondness for cakes built around nut meringue layers. The interplay of soft, tender cake and crisp, nutty meringue creates a truly memorable taste experience. This Aztec Layer Cake is a perfect example: layers of pecan meringue infused with cinnamon and coffee, paired with Chocolate Chiffon Cake…
With fresh nectarines, vanilla, cinnamon, and cardamom, this Autumn Nectarine Pie is both an ode to the fading days of summer and a welcome to the warm spices of fall baking. The interplay of late-summer fruit with autumn flavors makes for an unforgettable taste experience. At first, I was surprised…
Most pastry chefs, at some point in their careers, find themselves on the lookout for the ultimate French lemon tart — the classic Tarte au Citron. Indeed, a great many baking books include at least one recipe for such a tart. It seemed only fitting, then, to embark on that…
I discovered this delightful, airy, Lemon Cloud Tart in The Art of Fine Baking by Paul Peck when looking for a way to use up leftover lemon curd. I believe this 1961 text is an extremely important one for both home and professional bakers. Its recipes are well-researched, well-written, and…
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