I love galettes but had doubts about one made with strawberries, worrying that they would lose their structure and turn to jam. However, those doubts were totally unfounded, as this Strawberry Galette is a fabulous dessert. The sliced strawberries soften but remain intact, and the baking process intensifies their flavor…
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Bread pudding is a wonderful comfort food dessert, but it is not as straightforward to get right as I initially thought when I started testing recipes. I assumed you just needed to make a custard, pour it over some day-old bread slices with dried fruit in a baking dish, and…
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Éclairs are among the finest examples of French Pâtisserie. In the classic Chocolate Éclair, a crisp choux pastry shell is filled with a luscious vanilla pastry cream and covered with a bittersweet chocolate glaze. In the Caramel Éclair, a variation picked up from my Patisserie Lanciani days, the pastry cream…
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In this Mocha Pecan Torte, flavorful pecan flour replaces the almond flour often used in French-style chocolate cakes and tortes. The mocha glaze, crafted with milk chocolate and coffee, beautifully complements the tortes dark chocolate interior, resulting in a unique and delightful taste sensation. The key ingredient is the pecan…
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This Lemon Meringue Cake is an absolutely delicious variation on the pie of the same name. In this cake version, soft butter sponge cake is layered with tangy, rich lemon curd, covered with Italian Meringue then browned with a kitchen torch. A stainless steel cake ring provides structure for the…
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I love the idea of using an existing cake as a foundation for new desserts. With that in mind, for this Passover, I transformed the unadorned Nut Torte from 2022 into a chic, delicious dessert that will be a wow-inducing finale to a Seder meal. The Nut Torte itself is…
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In my opinion, a morning yeast bread is just barely sweet, with a buttery soft texture, and bakes in a distinctive shape. This Lemon-Glazed Lemon Bread, with its brioche-like softness and baked in a Kugelhopf pan, checks all the boxes. On the first taste of this wonderful bread, one discovers…
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The 1980’s and 1990’s were the glory days of food magazines. There was Gourmet, the shining star of them all, first published in 1941 and required reading for anyone interested in fine food. There was also Bon Appétit, Food and Wine, Chocolatier, and The Pleasures of Cooking, published by Cuisinart. …
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The Friday Baking Project
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