49

French Desserts
1. Gteau Millasson (Gascon-Style Flan)
2. Apple Croustade (Flaky Apple Tart)
3. Chocolate Puff Pastry
4. Pain au Chocolat (Chocolate Croissant)
5. Olive Oil Quatre Quarts with Chopped Fruit
6. Raspberry Brle
7. Lavender Honey Ice Cream
8. Crazy Day Crpes
9. Macarons
10. Chewy Almond Macaroons
11. Les Navettes de Saint Victor (Shuttle Cookies)
12. Clafoutis aux Olives Noires Confites (Candied Black Olive Cake)
13. Brown Butter Tart with Blackberries
14. Palmiers
15. Napoleons
16. Pear Tarte Tatin
17. Crpes with Maple Sugar and Syrup
18. Fiadone (Corsican-Style Cheesecake)
19. Cherry Clafoutis
20. Apricot-Almond Tart
21. French Crullers
22. Alice Medrichs House Truffles
23. Croquembouche (Caramel-Glazed Cream Puffs)
24. Pistachio Financiers
25. White Chocolate-Cream Cheese Mousse
26. Chocolate Mousse
27. Lemon Souffl
28. Maple Squares with Walnuts
29. Madeleines
30. Chocolate-Dipped Orange Financiers
31. Torta Pisticcina (Chestnut Flour Tart)
32. Mousse au Citron (Lemon Mousse)
33. Coeur la Crme with Caramelized Strawberries
34. French Apple Tart
35. Plum Tart
36. Sour Cherry Compote
37. Banana Tarte Tatin
38. Maple Syrup Dumplings
39. Punitions (French Shortbread Cookies)
40. La Grand Bouffe: Jacques Pepins Apple Tart
41. Marie Joss Chocolate Cake

42. Cheese Curd Tart

43. Tarte aux Figues, Matignon dAbricots la Sauge Ananas, Sorbet dAbricot (Fig
Tart with Apricot Sorbet)
44. Small Pastry Puffs with Chocolate Sauce and Vanilla Ice Cream
45. Bche de Nol
46. Flourless Chocolate Souffl (Souffl au Chocolat)
47. Crepes Suzette
48. Upside-down Apple Tart
49. Crme Brle

Gteau Millasson (Gascon-Style Flan)

SERVES 8
Ingredients
Unsalted butter, for greasing
1 cups flour, plus more for pan
cup sugar
tsp. kosher salt
4 cups milk
1 tsp. vanilla extract
4 eggs
Instructions
Heat oven to 425. Butter and flour a 10 pie plate; set aside. Whisk flour, sugar, and salt
in a bowl. Whisk milk, vanilla, and eggs in another bowl until combined. Slowly whisk
dry ingredients into wet ingredients to make a smooth batter. Pour batter into prepared pie
plate; bake until browned in places, puffed in the center, and set around the edges, about 1
hour and 45 minutes. Transfer to a wire rack and let cool to room temperature. Chill 30
minutes before slicing.

Apple Croustade (Flaky Apple Tart)

SERVES 6
Ingredients
10 tbsp. unsalted butter, plus more for greasing
cup, plus 4 tsp. granulated sugar
tsp. kosher salt
6 sweet apples, such as Gala or Golden Delicious, peeled, cored, and cut into
wedges
cup armagnac or another brandy
7 sheets phyllo dough, defrosted if frozen
Instructions
1. Melt 4 tbsp. butter in a 4-qt. saucepan over medium-high heat. Add cup granulated
sugar, salt, and apples; cook, stirring occasionally, until apples are slightly caramelized,
about 20 minutes. Pull pan from heat and add armagnac; carefully ignite with a match.
Return to heat and cook until flames subside and liquid is reduced by half, about 3
minutes; let cool.
2. Assemble and bake the tart: Heat oven to 425. Grease a 10 springform pan with
butter; set aside. Melt remaining butter in a 1-qt. saucepan; keep warm. Lay 1 sheet phyllo
on a work surface; brush with some melted butter and sprinkle with 1 tsp. granulated
sugar. Fit into prepared pan, allowing corners of dough to hang over edges. Repeat using 3
more sheets phyllo, laying each sheet at a 45 turn from the last. Spread apples over dough
in an even layer. Cut remaining sheets of phyllo in quarters, and, working with 1 piece at a

time, pinch at the center and flip over, so that the corners are pulled together and facing
up; place over top of tart. Repeat with remaining pieces phyllo until top of tart is covered.
Drizzle with remaining melted butter; bake until golden and crisp, about 30 minutes. Let
tart cool completely in pan, then unmold and transfer to a serving platter.

Chocolate Puff Pastry

MAKES 3-LB. DOUGH

Ingredients
1 cups ice-cold water
1 tbsp. plus 1 tsp. kosher salt
2 cups plus 2 tbsp. all-purpose flour, chilled, plus more
1 cups bread flour, chilled
9 tbsp. unsalted butter, softened, plus 30 tbsp., chilled
1 cups Dutch cocoa powder
Instructions
1. Stir water and salt in a stand mixer fitted with a hook. Add flours and softened butter;
mix until dough forms. Knead dough until smooth, 23 minutes. Form dough into a disk
and wrap in plastic wrap; chill 1 hour.
2. Using a stand mixer fitted with a paddle, mix chilled butter with cocoa powder. Transfer
to a sheet of plastic wrap and shape into a 7 x 10 rectangle; wrap in plastic wrap and
chill until solid, about 1 hour.
3. On a lightly floured surface, roll dough into a 12 x 18 rectangle. Use a pastry brush to
dust excess flour from both sides of dough. Place butter onto short end of rectangle; fold
other side of dough up and over butter. Pinch dough edges to encase butter. Working from
1 short end of rectangle, and using a rolling pin, press pin into dough to soften butter,
using a rocking motion between ridges to lengthen dough. Roll dough into a 10 x 24
rectangle. Fold dough into thirds, like a letter; wrap in plastic wrap and chill 1 hour.
3. With 1 short side of rectangle facing you, roll dough into a 10 x 24 rectangle. Fold
dough into thirds, wrap, and chill 30 minutes. Repeat rolling, folding, and chilling dough 3
more times. Chill dough at least 1 hour before using; freeze up to 6 months.

Pain au Chocolat (Chocolate Croissant)

MAKES 18 CROISSANTS
INGREDIENTS
1 tbsp. yeast
cup milk
cup sugar
1 cups plus 2 tbsp. unsalted butter, barely softened, plus 3 tbsp., melted and cooled
1 tbsp. powdered milk
1 tbsp. kosher salt
4 cups flour
18 -wide x 3-long bittersweet chocolate bars
1 egg mixed with 1 tbsp. water, for egg wash
INSTRUCTIONS
1. Stir together yeast and cup water heated to 115 together in the bowl of a stand mixer
fitted with a dough hook; let sit until foamy, about 10 minutes. Stir in milk, sugar, 3 tbsp.
melted butter, powdered milk, and salt; add flour. Mix on medium speed until a stiff dough
forms, about 5 minutes. Transfer to a work surface and form into a thick square; wrap in
plastic wrap and refrigerate for 2 hours.
2. Place remaining butter on a sheet of plastic wrap; cover with another sheet. Using a
rolling pin, pound and shape butter into a 6, -thick square; set aside. Using rolling pin,
roll dough into an 16 square on a lightly floured work surface. Unwrap butter square, and
place on dough so its corners line up with the middle point of each side of dough square;
fold dough corners over butter so they meet in the center. Roll dough into a 12 x 9
rectangle, and then tri-fold dough like a letter. Roll the dough into a 12 x 9 rectangle and
repeat folding. Wrap in plastic wrap; chill for 30 minutes. Repeat rolling and folding
dough twice more; chill for 1 hour.
3. Roll dough into a 20 x 14 x thick sheet; halve lengthwise. Cut each half into about

9 triangles, about 3 -wide at their base; cut a -deep slit in the middle of each wide
base. Place 1 chocolate bar parallel to the base near the cut; holding the tip of the opposite
corner down, roll the base over the chocolate toward the tip until it forms a tight roll. Place
croissant on a parchment paper-lined baking sheet, tip side down, and brush with egg
wash. Repeat with remaining triangles, bars, and egg wash. Let croissants sit until doubled
in size, about 2 3 hours.
4. Heat oven to 375. Working with one baking sheet at a time, brush croissants with more
egg wash; bake until deep golden brown, about 20 minutes.

Olive Oil Quatre Quarts with Chopped Fruit

INGREDIENTS
For this recipe, most ingredient quantities are determined by relative weight: the weight of
the eggs in their shells should be matched by the weight of the sugar, flour, and olive oil.
Three eggs should weigh about 6 ounces; for any variation in weight, adjust the quantities
of sugar, flour, and olive oil accordingly.
2-3 cups chopped, fresh fruit (peeled, if necessary) like peaches, plums, apples, or pears
3 large eggs
All-purpose flour (about 1 cup)
Sugar (about to 1 cup)
Extra-virgin olive oil, a bland and sweet variety like taggiasca or arbequina (about cup)
Salt
1 tsp. vanilla extract
1 tsp. almond extract (if using peaches)
INSTRUCTIONS
1. Preheat the oven to 350F. Butter and flour a 9-inch cake pan, preferably one with a
removable bottom.
2. Make the batter: First, weigh your eggs in their shells. This is your base line and allows
you to expand and contract the recipe as much as you wish. The eggs should weigh around
2 ounces each, 6 ounces in all. Once weighed, separate the whites from the yolks and set
aside. Weigh the same amount, 6 ounces, of sugar. Remove a couple of tablespoons and
set aside to add to the whites when you beat them. Set the remaining sugar in a mixing
bowl. Measure out the same amount, again 6 ounces, of all-purpose flour, transfer to a
small bowl and set aside. Finally, measure 6 ounces, by weight, of extra-virgin olive oil.

3. Using an electric mixer, slowly beat the olive oil, a few ounces at a time, into the sugar,
until all the oil has been absorbed. Beat on high a couple of minutes to make a fluffy
mixture. Add the egg yolks and continue beating vigorously to blend well. Still beating,
add the flour, about a quarter at a time, incorporating each addition fully before adding
more. Add the vanilla extract (and almond extract, if using), and stir to combine. Set
mixture aside.
4. Add a pinch of salt to the egg whites and, using scrupulously clean beaters, beat the
whites to soft peaks. Sprinkle the reserved sugar over the whites and continue beating to
very stiff peaks. Using a spatula, gently fold the egg whites into the batter until thoroughly
combined.
5. Turn half the batter into the prepared cake pan. Distribute about three-quarters of the
chopped fruit over the batter in the pan, then top with the remaining batter. Finally,
distribute the remaining fruit over the top and transfer to the preheated oven. Bake for
about 45 minutes, or until the cake is done (the top is golden brown, the sides pull away
from the pan and a broom straw inserted in the middle comes out clean). Remove to a
cake rack and let cool before removing from the pan.

Raspberry Brle

SERVES 8

INGREDIENTS
1 cups heavy cream
cup superfine sugar
7 cups (about 2 lbs.) raspberries (discard any bruisers)
cup demerara sugar

INSTRUCTIONS
1. Put the heavy cream into a large bowl and beat until stiff peaks form. Add half of the
superfine sugar and beat to stiff peaks again. Gently fold in the remaining superfine sugar
until well combined.
2. Add the raspberries to the whipped cream and fold gently to coat. Carefully transfer
raspberries to a wide serving dish and liberally strew the top with demerara sugar. Using a
kitchen torch, evenly caramelize the sugar (creating sworls and runs, as Lee puts it) until
it gets bubbly and darkened in some spots.
3. Refrigerate brle for about 15 minutes to let the sugar harden. Scoop servings into
bowls, making sure that each scoop includes some of the crunchy sugar topping. Serve
immediately.

Lavender Honey Ice Cream

SERVES 6

INGREDIENTS
6 egg yolks
cup sugar
2 cups milk
5 tbsp. lavender honey

INSTRUCTIONS
1. Beat egg yolks until thick and yellow, then slowly add sugar.
2. Scald milk, then pour into eggs and sugar in a thin stream, beating with a whisk. Add
honey and whisk until dissolved. Cook over low heat, stirring constantly until thick
enough to coat the back of a spoon. Cool and refrigerate until cold.
3. Pour into an ice cream maker and process according to manufacturers directions. Keep
ice cream frozen hard until use.

Crazy Day Crpes

SERVES 68
Ingredients
2 cups blueberries
2 cups sliced strawberries
cup granulated sugar
1 tsp. kosher salt
5 peaches, peeled, pitted, and cut into 1 wedges
2 cups flour
2 tbsp. confectioners sugar
tsp. baking powder
2 cups milk
1 cup plain yogurt
2 tbsp. unsalted butter, melted
1 tbsp. vanilla extract
6 eggs
2 cups fromage blanc
cup sour cream
cup maple syrup
1 cup heavy cream, whipped into stiff peaks
Instructions
1. Simmer blueberries, strawberries, sugar, tsp. salt, and peaches in a 4-qt. saucepan
until blueberries begin to burst, about 15 minutes; let cool.
2. Whisk flour, confectioners sugar, and baking powder in a bowl. Whisk 1 tsp. salt, milk,
yogurt, melted butter, vanilla, and eggs in another bowl. Whisk dry ingredients into wet to
make a smooth batter. Heat a 12 nonstick skillet over medium-high heat. Working in
batches, pour about cup batter into skillet, tilting skillet to let batter cover bottom
completely. Cook until crpe is lightly browned on the bottom, 12 minutes. Flip and cook

1 minute more; transfer to a plate.

3. Whisk remaining salt, the fromage blanc, sour cream, and maple syrup in a bowl.
Spread crpes with about 3 tbsp. each the fromage blanc and berry mixtures; roll. Garnish
with whipped cream and remaining fruit.

Macarons

MAKES ABOUT 24 COOKIES

INGREDIENTS
1 cup confectioners sugar
cup plus 3 tbsp. almond flour
2 large egg whites, at room temperature
5 tbsp. granulated sugar
Food coloring (optional)
Italian buttercream, for filling
INSTRUCTIONS
Heat oven to 350. Line 2 baking sheets with parchment paper and set aside. Combine
confectioners sugar and almond flour in the bowl of a food processor and pulse until fine.
In a separate bowl, beat egg whites until soft peaks form; gradually add in sugar and
continue beating until medium-stiff peaks form. Add food coloring, if desired. Carefully
fold dry ingredients into meringue. Place batter into a piping bag fitted with a tip. Pipe
batter onto prepared baking sheets into 1 circles about 1 apart. Tap the baking sheet a
few times firmly on the countertop, then bake for 1518 minutes. Let cool completely. Fill
with buttercream and sandwich cookies together. Store filled cookies uncovered in the
fridge for 12 days before consuming. Filled cookies can be frozen for up to 1 month.

Chewy Almond Macaroons

MAKES ABOUT 20 MACAROONS

ingredients
18 oz. almond paste (not marzipan; see note)
cup superfine sugar
tsp. salt
4 tbsp. amaretto liqueur
1 cup powdered sugar
instructions
1. Preheat oven to 375F. Combine the almond paste, sugar and salt in a large mixing
bowl and, using your hands, knead together until mixture is just incorporated. Add in the
liqueur and gently work it into the paste to form a smooth dough.
2. Sift the powdered sugar into a mixing bowl. Using a oz. metal scoop, scoop out
individual portions of the dough and place each in the bowl of powdered sugar. Coat each
ball completely with powdered sugar and place on a parchment-lined baking sheet, leaving
a 1-inch space between each macaroon. Pinch together the sides of each macaroon with
your fingers and thumb, leaving a finger-indented well in the center like a little volcano.
Let the macaroons sit out for 20 minutes to dry out. Bake until golden brown, about 1012
minutes. Remove from oven and let cool completely. Serve immediately, or store in an
airtight container.

Note: Almond paste is similar to marzipan but contains less sugar and no fillers. (Some
versions of almond paste do contain cream or eggs; to make this recipe vegan, ensure that
your almond paste contains no eggs or dairy.) Marzipan will not work for this recipe.

Les Navettes de Saint Victor (Shuttle Cookies)

MAKES 16 COOKIES
Ingredients
cup sugar
6 tbsp. unsalted butter, softened
2 tsp. orange blossom water
tsp. kosher salt
2 eggs
3 cups flour
Instructions
Heat oven to 350. Using an electric hand mixer, beat sugar, butter, orange blossom water,
salt, and eggs until fluffy, 12 minutes. With the motor running, slowly add flour until a
stiff dough forms. Transfer dough to a work surface and knead briefly until smooth.
Divide dough into sixteen 1-oz. pieces.
A Working with one piece dough at a time, and using hands, roll dough into a 6 log about
thick. B Flatten the ends of the dough. C Transfer log to a parchment paper-lined
baking sheet. Using a knife, cut a -deep slit lengthwise in top of log beginning and
ending about from each end. D Using fingers, splay dough open slightly. Bake until
pale golden and slightly crisp, about 20 minutes. Let cookies cool completely before
serving.

Clafoutis aux Olives Noires Confites (Candied Black Olive Cake)

SERVES 8
Ingredients
cup pitted black olives
1 cup sugar
8 tbsp. unsalted butter, melted, plus more
3 eggs, plus 4 yolks
1 cup milk
cup flour
tsp. kosher salt
cup blanched almonds, roughly chopped
Instructions
1. Boil olives and 2 cups water in a 2-qt. saucepan; cook 5 minutes, then drain, and set
aside. Add half the sugar and 2 cups water to the pan; boil. Reduce heat to medium and
add olives; cook until olives are tender, about 2 hours. Let olives cool, then strain,
discarding syrup.
2. Heat oven to 350. Grease a 9 pie plate with butter; set aside. Whisk melted butter and
3 eggs in a bowl. In another bowl, whisk remaining sugar and the yolks until fluffy.
Slowly whisk in milk, flour, and salt. Fold in butter mixture and almonds until combined.
Spread into prepared dish; arrange olives over the top. Bake until golden and slightly
puffed, about 40 minutes.

Brown Butter Tart with Blackberries

MAKES FIVE 4 TARTS

Ingredients
FOR THE CRUST:
6 tbsp. unsalted butter, cubed
3 tbsp. water
1 tbsp. canola oil
1 tbsp. sugar
tsp. kosher salt
1 cup flour
FOR THE FILLING:
cup sugar
3 tbsp. cornstarch
1 tbsp. flour
tsp. salt
3 egg yolks
1 cups milk
2 tbsp. butter, cubed and chilled
1 tsp. vanilla extract
5 cups blackberries
Instructions
1. Make the crust: Heat oven to 400. Stir butter, water, oil, sugar, and salt in a heatproof
bowl; bake until butter is bubbling and lightly brown at edges, about 20 minutes. Remove
from oven and stir in flour until dough comes together. Press dough into bottom and up

sides of five 4 tart pans (or one large 9 tart). Using a fork, prick dough all over. Bake
until cooked through, 1012 minutes; let cool.
2. Make the filling: Whisk sugar, cornstarch, flour, salt, and yolks in a 4-qt. saucepan until
smooth. Stir in milk and place over medium heat; cook, stirring constantly, until
thickened, about 15 minutes. Remove from heat and slowly whisk in butter until smooth;
stir in vanilla extract and transfer to a bowl. Cover with plastic wrap, pressing it directly
on the surface of the pastry cream; chill until set, at least 2 hours. To serve, spread pastry
cream evenly over tart shells and garnish with blackberries. Chill tarts until ready to serve.

Palmiers

MAKES 40 COOKIES
Ingredients
2 sheets of puff pastry
cup sugar
Instructions
1. Use sugar to coat a work surface. Cut pastry in half and roll out thick, sprinkling
with sugar as you work. Fold each of the short ends 2 or 3 times inwards to reach the
middle. Fold the dough in half along the center fold and press gently to seal. Repeat with
remaining half of puff pastry. Refrigerate 30 minutes.
2. Heat oven to 350. Slice the rolls thick and sprinkle with more sugar. Put on an
ungreased baking sheet, 1 apart. Bake until golden brown, about 30 minutes, turning the
cookies once halfway through.

Napoleons

SERVES 8
INGREDIENTS
2 cups milk
1 vanilla bean, split lengthwise
5 egg yolks
12 tbsp. granulated sugar
2 tbsp. cornstarch, sifted
3 tbsp. unsalted butter, softened
2 8 x 18 sheets puff pastry
1/4 cup confectioners sugar
INSTRUCTIONS
1. To make the pastry cream, put milk into a medium saucepan. Scrape seeds from vanilla
bean, add seeds and pod to milk, and bring to a simmer over medium heat. Remove pan
from heat, cover, and set aside to steep for 1 hour. Strain milk into a bowl, discarding pod.
Return milk to saucepan and bring to a simmer again over medium heat.
2. Meanwhile, beat egg yolks, 10 tbsp. of the granulated sugar, and cornstarch together in
a mixing bowl with an electric mixer on medium speed until pale yellow and mixture falls
from beaters in thick ribbons, 3-5 minutes. Gradually add 1 cup of the hot milk to egg yolk
mixture, whisking constantly; then gradually add egg yolk-milk mixture back into hot
milk in saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until
custard is thick enough to coat the back of a spoon, about 5 minutes. Transfer to a medium
bowl and stir constantly until custard is very warm (about 125 on an instant-read

thermometer), 5-10 minutes. Add butter, 1 tbsp. at a time, whisking well after each
addition. Cover surface of pastry cream with plastic wrap to prevent a skin from forming
and refrigerate until ready to use.
3. Preheat oven to 375. Put 1 sheet of puff pastry on a parchment paper-lined baking
sheet, cover with another sheet of parchment, and refrigerate until chilled, 20-30 minutes.
Put another baking sheet directly on top of parchment-covered pastry to weight it, then
bake until pastry begins to turn brown, 10-15 minutes. Remove baking sheet and
parchment from top of pastry. Sprinkle pastry with 1 tbsp. granulated sugar, then bake,
uncovered, until pastry is golden brown, 6-8 minutes more. Transfer pastry to a clean
surface and remove parchment from bottom. Set aside to cool. Repeat process with
remaining 1 sheet puff pastryand 1 tbsp. sugar. Using a serrated knife, cut each pastry into
twelve 4 x 2 rectangles, making 24 rectangles in all.
4. To assemble the napoleons, spoon 2 tbsp. of the pastry cream down center of each
sugared side of 8 pastry rectangles and stack another pastry rectangle on top. Repeat
process with remaining pastry cream and pastry rectangles. Sift confectioners sugar over
napoleons.

Pear Tarte Tatin

SERVES 6

INGREDIENTS
FOR THE PASTRY:
1 cup flour
1 tsp. salt
6 tbsp. butter, cut into small pieces
2 tbsp. shortening
FOR THE FILLING:
2 lbs. firm pears, peeled, cored, and halved lengthwise
Juice of 1 lemon
1 cups sugar
6 tbsp. unsalted butter

INSTRUCTIONS
1. In a large mixing bowl, combine flour and salt, then rub butter and shortening into flour
with your fingertips until it resembles coarse crumbs. Sprinkle 3 tbsp. ice water, 1
tablespoon at a time, into flour mixture, and knead until dough just holds together. Wrap
dough in plastic and refrigerate.
2. Preheat oven to 425. To fan pears, place core-side down on a cutting board. Starting
from just below the stem, cut each one into 4 lengthwise slices, leaving stem end attached.
Place in a bowl, gently toss with lemon juice and cup of the sugar, and set aside for 20
minutes.
3. Meanwhile, melt butter in a 9 ovenproof skillet over medium heat. Add remaining 1
cup sugar and cook, stirring constantly, until it turns golden brown and caramelized.
Remove skillet from heat. Stir to cool, as the sugar will continue to darken even off the
heat.

4. Drain pears and place in skillet with caramelized sugar round side down, with stems
facing center. Gently fan slices out.
5. Roll out dough on a floured work surface into a 10 round about 14 thick. Place dough
on top of pears, covering edge of skillet. Press edges down between pears and inside of
skillet and cut four steam holes in center. Bake for 25 minutes or until pastry is golden
brown.
6. Remove skillet from oven and tilt it carefully, using a baster to draw off excess juices.
Transfer juices to a small saucepan and reduce over high heat until thick. Place a large, flat
serving platter on top of the skillet and invert quickly and carefully. Spoon the reduced
caramelized juices over the pears. Serve warm or at room temperature.

Crpes with Maple Sugar and Syrup

SERVES 12
Ingredients
1 cups milk
10 tbsp. unsalted butter, melted
1 egg
1 cup flour
3 tbsp. sugar
tsp. baking powder
6 tbsp. maple sugar
12 tbsp. maple syrup
Instructions
In a medium bowl, whisk milk, 4 tbsp. butter, and egg. In a large bowl, whisk flour, sugar,
and baking powder; add milk mixture and whisk until smooth. Set aside for 10 minutes.
Grease a 10 nonstick skillet with tbsp. butter and heat over medium-high heat. Add
cup batter; swirl pan to spread batter. Cook crpe, turning once, until browned, 12
minutes. Transfer to a warm plate and repeat with remaining butter and batter. To serve,
sprinkle tbsp. maple sugar onto each crpe and drizzle with 1 tbsp. maple syrup. Roll up
into a cylinder and serve immediately.

Fiadone (Corsican-Style Cheesecake)

SERVES 12
INGREDIENTS
8 eggs
1 cups sugar
2 lb. brocciu or ricotta
2 tbsp. lemon zest
1 tsp. vanilla extract
1 tsp. kosher salt
Butter, for greasing pan
INSTRUCTIONS
Heat oven to 350. Whisk eggs and sugar in a bowl until pale and lightly thickened, about
2 minutes. Add cheese, zest, vanilla, and salt; whisk until smooth. Pour into a greased 9 x
13 glass baking dish, and bake until barely set in the middle, about 35 minutes. Transfer
to broiler and broil on high until browned, about 2 minutes; let cool before cutting into
squares to serve.

Cherry Clafoutis

SERVES 8
INGREDIENTS
1 tbsp. unsalted butter, softened
1 cups milk
6 tbsp. sugar
2 tbsp. kirsch
1 tbsp. vanilla extract
6 eggs
Kosher salt, to taste
cup flour
3 cups black cherries, pitted or unpitted
Confectioners sugar, for dusting
INSTRUCTIONS
1. Heat oven to 425. Grease a 9 cast-iron skillet or baking dish with butter; set aside.
Combine milk, sugar, kirsch, vanilla, eggs, and salt in a blender. Blend for a few seconds
to mix ingredients, then add flour and blend until smooth, about 1 minute.
2. Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a
skewer inserted into batter comes out clean and a golden brown crust has formed on top
and bottom of clafoutis, about 30 minutes. Dust with confectioners sugar before serving.

Apricot-Almond Tart

SERVES 810
INGREDIENTS
1 cups all-purpose flour, plus more for dusting
cup potato flour
cup sugar
9 tbsp. butter, plus more for greasing
1 tsp. baking powder
tsp. kosher salt
1 egg, lightly beaten
cup almond meal
10 apricots, halved and pitted
cup apricot preserves
3 tbsp. sliced almonds, lightly toasted, for garnish
INSTRUCTIONS
1. Pulse flours, sugar, butter, baking powder, and salt in a food processor until pea-size
crumbles form. Add egg and 2-3 tbsp. ice-cold water; pulse until dough comes together.
Form dough into a flat disk; wrap in plastic wrap and refrigerate 1 hour.
2. On a lightly floured surface, roll dough into a 10 circle; press into a greased 11 tart
pan with a removable bottom set over a baking sheet. Chill for 1 hour.
3. Heat oven to 425. Spread almond meal evenly over dough; arrange apricots over top.
Bake until the crust is golden brown and fruit is tender, 25-30 minutes. Transfer tart to a
wire rack; let cool.

4. Heat preserves in a 1-qt. saucepan until warmed; pour through a fine-mesh strainer into
a bowl. Brush top of tart generously with strained preserves; sprinkle with almonds. Let
cool completely before serving.

French Crullers

MAKES ABOUT 1 DOZEN

INGREDIENTS
cup unsalted butter, cubed, plus more for greasing
4 tsp. sugar
1 tsp. kosher salt
cup vodka
2 cups (9 oz.) all-purpose flour, sifted
cup instant potato flakes
3 tbsp. cornstarch
6 eggs, plus 4 egg whites
Canola oil, for frying
4 cups confectioners sugar
2 tbsp. honey
INSTRUCTIONS
1. Melt butter in a 1-qt. saucepan over medium-low heat. Using a small ladle, skim and
discard white film from surface. Slowly pour liquid from pan into a bowl, leaving
sediment behind; let cool 1 minute.
2. Line baking sheets with parchment paper and lightly grease; set aside. Bring melted
butter, sugar, salt, vodka, and 1 cups water to a boil in a 4-qt. saucepan over high heat.
Reduce heat to medium, add flour, flakes, and cornstarch and cook, stirring constantly
with a wooden spoon, until mixture pulls away from sides of pan, 2 to 3 minutes. Continue
to cook, stirring, until mixture is slightly dry and a thin film coats bottom of pan, about 4
minutes more.
3. Transfer dough to bowl of a stand mixer fitted with a paddle attachment; beat until
slightly cool, about 2 minutes. Add eggs, one at a time, beating until completely absorbed,
scraping sides of bowl as needed, then beat in whites. Transfer dough to a pastry bag fitted

with a star tip; refrigerate 1 hour.

4. Heat 2 oil in a 6-qt. saucepan until a deep-fry thermometer reads 325. Pipe 3 rings
onto greased parchment, at least 2 apart. Using scissors, cut the donuts out of the
parchment paper, leaving about 1 of paper around the sides of each donut (the paper
makes it easier to transfer them to frying oil). Working in batches, place crullers in oil,
paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed
and golden, about 15 minutes. Using a slotted spoon, transfer to a baking sheet with a wire
rack; let cool completely.
5. Whisk confectioners sugar, honey, and cup hot water in a bowl until smooth. Dip
donuts in glaze, coating completely; return to rack until glaze is set.

Alice Medrichs House Truffles

MAKES 4 DOZEN TRUFFLES

INGREDIENTS
1 lb. semisweet chocolate, coarsely chopped
10 tbsp. unsalted butter, cubed
tsp. salt
2 egg yolks, at room temperature
cup Dutch-process cocoa powder
INSTRUCTIONS
1. Line an 8 x 8 baking pan with foil; set aside. Melt chocolate, butter, and salt in a 2-qt.
saucepan over low heat, stirring frequently until smooth, 8 to 10 minutes; transfer to food
processor and set aside. Place the yolks in a bowl, and whisking constantly, slowly pour in
cup boiling water. Strain and add to chocolate mixture; puree until smooth. Spread
evenly into prepared pan; chill until firm, about 1 hour.
2. Place cocoa powder in a bowl. Invert chocolate block onto cutting board; discard foil.
Cut into 1 squares, toss with powder, and arrange in a single layer on a parchment paperlined baking sheet; chill until set, 10 to 15 minutes.

Croquembouche (Caramel-Glazed Cream Puffs)

SERVES 16
INGREDIENTS
FOR THE PTE CHOUX DOUGH
12 tbsp. unsalted butter
tsp. kosher salt
2 cups flour
9 eggs
FOR THE FILLING
1 cups milk
cup sugar
3 tbsp. cornstarch
4 egg yolks
1 tsp. vanilla extract
16 tbsp. unsalted butter, softened
FOR THE CARAMEL
4 cups sugar
INSTRUCTIONS
1. For the pte choux: Heat oven to 425. Bring butter, salt, and 1 cups water to a boil
in a 4-qt. saucepan over high heat. Remove pan from heat, add flour all at once, and stir
vigorously with a wooden spoon until mixture forms a thick dough and pulls away from
sides of pan, about 2 minutes. Return pan to heat and cook, stirring constantly, until dough

is lightly dried, about 2 minutes more. Transfer dough to a bowl, and let cool for 5
minutes; using a wooden spoon, beat in 8 eggs, one at a time, making sure each egg is
completely incorporated before adding the next. Dough will come together and be thick,
shiny, and smooth.
2. Dip two spoons in water, shake off excess, and scoop a walnut-size piece of dough with
one spoon. With other spoon, scrape dough onto parchment-lined baking sheet, setting
pieces 1 apart on a baking sheet. Lightly beat remaining egg with pinch of salt and brush
each piece of dough with it. Bake until puffed and light brown, about 10 minutes. Reduce
oven temperature to 350, and continue to bake until well browned, about 15 minutes. Let
cool.
3. For the filling: Bring 1 cup milk and sugar to a boil in a 4-qt. saucepan over medium
heat. Meanwhile, whisk remaining milk, cornstarch, and egg yolks together in a large
bowl. Slowly pour half the hot milk into yolk mixture, whisking constantly, then return
mixture to saucepan, and cook, stirring constantly with a wooden spoon, until it thickens
and just returns to a boil. Stir in vanilla and transfer to a bowl; cover with plastic wrap and
refrigerate until chilled. In a large bowl, beat butter on medium speed of a hand mixer
until pale and fluffy. Add cold filling and beat until smooth and fluffy, about 4 minutes.
Spoon filling into a pastry bag fitted with a plain tip. Gently poke a hole in the flat side
of each baked, cooled puff with tip and pipe in filling.
4. For the caramel: Place 2 cups sugar and cup water in a shallow saucepan and stir to
combine. Cover and cook over medium heat until sugar turns light amber, about 1520
minutes. Remove from heat.
5. Using tongs, dip top of filled puffs in hot caramel. Place puffs, glazed side up, on a
plastic-lined tray. Form base with 1214 glazed, cooled puffs, sticking them together with
more caramel. Add puffs, layer by layer, to form a hollow cone. (Reheat caramel until
liquid again if it becomes too thick; repeat making more caramel with remaining sugar and
cup water when first batch of caramel becomes too thick to work with.) Allow caramel
to cool until it is the consistency of honey. With a spoon, drizzle thin strings of caramel
around cone; let cool until brittle and set. Serve croquembouche within 4 hours of making
to ensure the filling doesnt soften the puffs.

Pistachio Financiers

MAKES ABOUT 7 DOZEN SMALL CAKES

INGREDIENTS
8 tbsp. unsalted butter, plus more for pans
cup flour, plus more for pans
cup sugar
cup light brown sugar
tsp. kosher salt
4 egg whites
cup finely ground pistachios, plus cup finely chopped
2 tbsp. finely ground almonds
1 tsp. baking powder
INSTRUCTIONS
1. Grease and flour 1 round financier molds or mini-muffin pans; set aside. Heat butter
in a 2-qt. saucepan over medium heat; cook, without stirring, until butter begins to brown,
about 5 minutes. Pour through a fine strainer into a bowl; cool.
2. Whisk sugars, salt, and egg whites in a bowl until smooth. Add flour, ground pistachios,
almonds, and baking powder; stir until combined. Add browned butter; stir until smooth.
Refrigerate for 1 hour.
3. Heat oven to 350. Pour about 1 tsp. batter into each mold; sprinkle with chopped
pistachios, and bake until golden brown, about 16 minutes.

White Chocolate-Cream Cheese Mousse

SERVES 46
INGREDIENTS
2 oz. cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped and reserved
cup heavy cream
tsp. kosher salt
3 egg whites
cup sugar
8 oz. white chocolate, finely chopped
INSTRUCTIONS
1. Place cream cheese and vanilla seeds in a large bowl, and beat on medium-high speed
of a hand mixer until very smooth, about 2 minutes. Add cream, and beat until smooth and
fluffy, about 2 minutes more; set aside. Place salt and egg whites in another bowl, and beat
on medium-high speed of a hand mixer until soft peaks form; while beating, slowly add
sugar, and beat until stiff peaks form; set aside.
2. Place white chocolate in a medium bowl over a 4-qt. saucepan of simmering water, and
cook, stirring constantly, until just melted; remove from heat, and let cool for 5 minutes.
Pour white chocolate into cream cheese mixture, and fold with a rubber spatula until
almost combined; add beaten egg whites, and fold gently until just combined. Transfer to a
piping bag fitted with a tip, and pipe into serving glasses; refrigerate until set before
serving, at least 2 hours.

Chocolate Mousse

SERVES 4
INGREDIENTS
1 cups heavy cream
2 tsp. vanilla extract
tsp. kosher salt
4 egg whites
cup sugar
6 oz. bittersweet chocolate, melted and cooled
Chocolate shavings, to garnish
INSTRUCTIONS
In a large bowl, beat cream, vanilla, and salt with a whisk until stiff peaks form; chill. In
another large bowl, beat egg whites with a whisk until soft peaks form. While whisking,
slowly add sugar, and continue beating until stiff peaks form. Add melted chocolate to egg
whites, and fold until almost incorporated; add whipped cream and fold until completely
incorporated. Divide among serving cups; chill. Sprinkle with chocolate shavings before
serving.

Lemon Souffl

SERVES 8
INGREDIENTS
2 tbsp. unsalted butter, plus more for greasing molds
cup sugar, plus more for molds
3 tbsp. flour
2 tbsp. lemon zest
8 eggs, separated, plus 1 egg white
1 cup milk
cup fresh lemon juice
Confectioners sugar, to garnish
INSTRUCTIONS
1. Heat oven to 375. Grease eight 6-oz. ramekins and then coat with sugar, tapping out
excess; set aside on a baking sheet. Whisk together cup sugar, flour, zest, and egg yolks
in a 2-qt. saucepan; add milk and stir until smooth. Place pan over medium heat; cook,
stirring often, until thickened, about 12 minutes. Pour through a fine strainer into a large
bowl; stir in butter and juice.
2. Place egg whites in a bowl; whisk until soft peaks form. Add remaining sugar; beat
until firm peaks form. Add of the whites to lemon mixture; stir until smooth. Add
remaining whites; fold until combined. Divide batter among ramekins; bake until risen and
golden brown, about 18 minutes. Immediately transfer to serving plates, and dust with
confectioners sugar.

Maple Squares with Walnuts

SERVES 810
INGREDIENTS
8 tbsp. unsalted butter, cubed and chilled, plus more for pan
1 cup plus 2 tbsp. flour, plus more for pan
1/4 cup plus 2/3 cup maple sugar
1 cup maple syrup
1 cup chopped walnuts
1/4 tsp. kosher salt
2 eggs, lightly beaten
INSTRUCTIONS
1. Heat oven to 350. Butter and flour an 8 square baking pan; set aside.
2. In a food processor, process butter, 1 cup flour, and 1/4 cup maple sugar until
combined; transfer to pan and press evenly into bottom. Bake until lightly browned, about
15 minutes.
3. Whisk remaining flour and maple sugar with maple syrup, walnuts, salt, and eggs in a
bowl; pour over baked crust. Bake until filling is golden brown and set, 30 to 35 minutes.

Madeleines

MAKES 8 SMALL CAKES

INGREDIENTS
2 cups flour, plus more for pan
1 tbsp. baking powder
1 tsp. kosher salt
1 cups sugar
2 tsp. vanilla extract
Zest of 2 lemons
6 eggs, separated
20 tbsp. unsalted butter, melted and cooled, plus more for greasing
INSTRUCTIONS
1. Heat oven to 325. Grease and flour eight 5 x 3 x 1 mini loaf pans, and set
aside. Whisk together flour, baking powder, and salt in a small bowl; set aside. In a large
bowl, beat sugar, vanilla, zest, and egg yolks on medium-high speed of a hand mixer until
pale, tripled in volume, and mixture falls back in thick ribbons when lifted from beaters,
about 6 minutes. Add flour mixture and butter, and using a rubber spatula, gently fold into
batter until almost combined.
2. Place egg whites in a clean bowl and beat on medium-high speed of a hand mixer until
stiff peaks form. Add of the beaten egg whites to the batter and stir until smooth; add
remaining whites and fold in gently until combined. Divide batter evenly among pans, and
bake until deep golden brown, about 40 minutes. Let cool 5 minutes, and then invert cakes
onto a wire rack to cool completely.

Chocolate-Dipped Orange Financiers

MAKES ABOUT 20 CAKES

INGREDIENTS
1 cups unsalted butter, plus more for pans
1 cup plus 2 tbsp. flour, plus more for pans
vanilla bean, seeds scraped and reserved
1 cups blanched almonds, toasted
4 cups confectioners sugar, sifted
1 tsp. kosher salt
8 egg whites, at room temperature
Zest of 2 oranges
8 oz. bittersweet chocolate, finely chopped
cup heavy cream
INSTRUCTIONS
1. Heat oven to 350. Grease and flour a 12-cup muffin pan; set aside. Heat butter and
vanilla bean with seeds in a 2-qt. saucepan over medium heat, and cook, swirling pan,
until butter begins to brown, about 20 minutes. Remove from heat, and discard vanilla
bean. Whisk butter briefly and then pour into a measuring cup until you have 1 cups;
reserve any remaining for another use.
2. Combine flour and almonds in a food processor, and process until almonds are finely
ground. Transfer to a large bowl and add confectioners sugar and salt; whisk to combine.
Add reserved browned butter, egg whites, and zest, and whisk until just combined. Pour
about cup batter into each muffin cup, and bake until golden brown and lightly
caramelized at the edges, about 25 minutes. Let cool for 10 minutes, and then invert cakes
onto a wire rack to cool completely. Repeat with remaining batter.
3. Place chocolate in a medium bowl; set aside. Bring cream to a boil in a 1-qt. saucepan
over medium-high heat, and then pour over chocolate; let sit for 1 minute. Using a small
rubber spatula, slowly stir from the center until chocolate is smooth. Dip the tops of each

cake in the chocolate and then invert onto a wire rack or baking sheet. Let chocolate set
before serving.

Torta Pisticcina (Chestnut Flour Tart)

SERVES 810
INGREDIENTS
12 tbsp. unsalted butter, melted, plus more for greasing pan
1 cup sugar
cup milk
1 tsp. vanilla extract
1 tsp. kosher salt
Zest of orange
2 cups chestnut flour
cup whole blanched almonds
cup sliced almonds
INSTRUCTIONS
Heat oven to 375. Grease a 10 cake pan; set aside. Whisk butter, sugar, milk, vanilla,
salt, and zest in a bowl. Add flour and whole almonds; stir until smooth. Pour batter into
pan; sprinkle with sliced almonds. Bake until browned and set, about 25 minutes.

Mousse au Citron (Lemon Mousse)

SERVES 810
INGREDIENTS
8 eggs
1 cups sugar
tsp. kosher salt
Juice and zest of 4 lemons
1 cup heavy cream
1 tsp. vanilla extract
INSTRUCTIONS
1. Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4qt.
saucepan. Add salt and juice and zest; stir until smooth. Place saucepan over medium heat;
cook, stirring, until mixture thickens to the consistency of loose pudding, about 10
minutes. Pour through a fine strainer into a large bowl, and chill.
2. Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd.
Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks
form; add to curd mixture. Fold until combined. Spoon mousse into serving cups; chill
before serving.

Coeur la Crme with Caramelized Strawberries

SERVES 46
INGREDIENTS
FOR THE COEUR LA CRME:
6 oz. fresh goat cheese
4 oz. cream cheese, softened
cup honey
cup heavy cream
1 tbsp. confectioners sugar
FOR THE STRAWBERRIES:
cup sugar
1 tbsp. light corn syrup
cup red wine, preferably pinot noir or zinfandel
3 whole cloves
2 whole black peppercorns
1 2 cinnamon stick
vanilla bean, halved lengthwise and scraped, seeds reserved
3 cups strawberries (about 1 pints), hulled and halved lengthwise
INSTRUCTIONS
1. Make the coeur la crme: Soak two 12 x 12 pieces of cheesecloth in cold water and
squeeze dry. Put a 7 heart-shaped coeur la crme mold into a baking dish or set a finemesh sieve over a bowl; line mold or sieve with the cheesecloth, allowing the corners to
drape over the side. Set aside.
2. With a whisk or hand-held mixer, whisk together the goat cheese, cream cheese, and
honey until very smooth. In another bowl, whisk together the cream and confectioners
sugar until soft peaks form. Gently fold the cream into the cheese mixture until evenly
combined. Spoon the mixture into the prepared mold or sieve and fold the corners of
cheesecloth over the top. Allow the mixture to drain for at least 2 hours, or overnight in

the refrigerator.
3. Make the strawberries: In a 12 skillet, stir together the sugar, corn syrup, and cup
water over medium-high heat. Cook, swirling pan occasionally, until syrup is light golden,
about 4 minutes. Remove skillet from heat and add wine, cloves, peppercorns, cinnamon,
and vanilla bean with seeds. Return pan to heat and cook, stirring constantly, until sugar is
completely dissolved, about 3 minutes. Add strawberries, reduce heat to medium-low, and
simmer, occasionally stirring gently, until softened, about 5 minutes. Remove from heat
and let cool to room temperature.
4. To serve, fold back the cheesecloth corners and invert the coeur la crme onto a
serving platter; remove mold and cheesecloth. Arrange the strawberries and sauce around
the rim of the plate.

French Apple Tart

SERVES 8

INGREDIENTS
1 cups flour, plus more for dusting
12 tbsp. unsalted butter, cubed and chilled
tsp. kosher salt
7 Golden Delicious apples, peeled, cored, and halved
cup sugar
cup apricot jam
Whipped cream or vanilla ice cream, for serving

INSTRUCTIONS
1. Combine flour, 8 tbsp. butter, and salt in a food processor and pulse until pea-size
crumbles form, about 10 pulses. Drizzle in 3 tbsp. ice-cold water and pulse until dough is
moistened, about 34 pulses. Transfer dough to a work surface and form into a flat disk;
wrap in plastic wrap and refrigerate for 1 hour. Unwrap dough and transfer to a lightly
floured work surface. Using a rolling pin, flatten dough into a 13 circle and then transfer
to a 11 tart pan with a removable bottom; trim edges; chill for 1 hour.
2. Heat oven to 375. Working with one apple half at a time, thinly slice into sections,
keeping slices together. Press sliced apple half gently to fan it out; repeat with remaining
apple halves. Place 1 fanned apple half on outer edge of the tart dough, pointing inward;
repeat with 7 more apple halves. Separate remaining apple slices. Starting where the apple
halves touch and working your way in, layer apples to create a tight rose pattern. Fill in
any gaps with remaining apple. Sprinkle with sugar and then dot with remaining butter.
Bake until golden brown, 6070 minutes.
3. Meanwhile, heat apricot jam in a small saucepan until warmed and loose; pour through

a fine strainer into a small bowl and set aside. Transfer tart to a wire rack; using a pastry
brush, brush top of tart with jam. Let cool completely before slicing and serving with
whipped cream.

Plum Tart

SERVES 68
INGREDIENTS
7 tbsp. chilled unsalted butter, cut into cubes, plus more for pan
1 cup flour, plus more for baking dish
cup plus 2 tbsp. sugar
1 tsp. baking powder
tsp. kosher salt
6 tbsp. milk
tsp. vanilla extract
1 egg
1 lb. Italian plums or other firm plums, pitted and cut into eighths
tsp. ground cinnamon
INSTRUCTIONS
1. Heat oven to 400. Grease an 8 x 8 baking dish with butter and dust with flour; set
aside.
2. Whisk together flour, 2 tbsp. sugar, baking powder, and salt in a medium bowl. Add 4
tbsp. chilled butter and rub into flour mixture until pea-size pieces form. Mix together
milk, vanilla, and egg in a small bowl; add to flour mixture and stir with a wooden spoon
until just combined.
3. Transfer dough to prepared baking dish and spread over the bottom of dish; arrange
plum slices in rows on top of dough. Combine remaining sugar and cinnamon and sprinkle
over plums. Melt remaining butter and drizzle over plums. Bake until browned and
bubbly, about 30 minutes. Let cool slightly before slicing and serving.

Sour Cherry Compote

MAKES ABOUT 1 CUPS

INGREDIENTS
6 tbsp. sugar
2 tbsp. rum
Seeds from vanilla pod
1 lb. sour cherries, stemmed and pitted

INSTRUCTIONS
Combine sugar, rum, and vanilla seeds with cup water in a saucepan and bring to a boil.
Cook, stirring constantly, until the mixture is reduced to a thin syrup, about 7 minutes.
Add sour cherries, reduce heat, and simmer the mixture until cherries are tender, about 7-8
minutes. Allow the compote to cool before serving.
The compote will keep, covered and refrigerated, for up to two weeks.

Banana Tarte Tatin

SERVES 6
INGREDIENTS
cup superfine sugar
4 tbsp. unsalted butter
1 tsp. orange zest
tsp. ground cinnamon
45 firm-ripe Manzano or standard (Cavendish) bananas, halved lengthwise
1 14-oz. package frozen puff pastry, preferably Dufour brand, thawed
Vanilla ice cream, for serving (optional)
INSTRUCTIONS
1. Arrange an oven rack in the top third of oven and heat oven to 400. Cook sugar and
butter in an 8 skillet over medium heat, swirling skillet often, until mixture is deep
golden brown, 810 minutes. Remove from heat and stir in orange zest and cinnamon;
pour caramel mixture into a 7 x 12 baking dish and spread to cover the bottom. Lay
bananas cut side up over the caramel, cutting pieces as needed to fit in the baking dish.
2. Unfold puff pastry sheet over bananas, trimming edges of pastry to fit the dish, and tuck
in the edges. Prick pastry sheet all over with a fork. Bake until pastry is puffed and golden
brown and caramel is bubbling around the edges of the dish, about 30 minutes. Transfer
baking dish to a rack and let cool for 2 minutes.
3. To serve, place a serving platter or baking sheet upside down over the baking dish and
carefully invert tart onto platter or sheet. Cut tart into large squares and serve with scoops
of vanilla ice cream, if you like.

Maple Syrup Dumplings

SERVES 6

INGREDIENTS

1 3/4 cups maple syrup
1 1/2 cups flour
4 1/2 tsp. baking powder
1/2 tsp. kosher salt
4 tbsp. unsalted butter, frozen
3/4 cup milk
INSTRUCTIONS
Bring syrup and 1 1/4 cups water to a boil in a 6-qt. Dutch oven over medium-high heat.
Meanwhile, whisk flour, baking powder, and salt in a bowl; set aside. Grate butter on large
holes of a box grater into flour and toss to coat; add milk and stir with a fork until dough
forms. When syrup mixture reaches a boil, use a spoon to drop large clumps of dough into
syrup. Cover pot; simmer until dumplings are cooked through, 1015 minutes. Spoon
dumplings and sauce into 6 bowls and serve.

Punitions (French Shortbread Cookies)

MAKES ABOUT 60 SMALL COOKIES

INGREDIENTS
10 tbsp. salted butter, softened
cup sugar
1 egg
2 cups flour
INSTRUCTIONS
1. In a bowl, use a hand mixer on medium speed to beat together butter and sugar until
pale and fluffy, 23 minutes. Add egg and beat until smooth. Add flour and mix on low
speed until just combined. Transfer dough to a work surface and form into a ball; halve
ball and form each half into a flat disk. Wrap disks separately in plastic wrap and
refrigerate until chilled, 1 hour.
2. Heat oven to 350. Transfer one disk to a lightly floured work surface; using a rolling
pin, roll out to thickness. Using a 1 round or fluted cookie cutter, cut out rounds and
transfer to parchment paper-lined baking sheets, spacing them 1 apart; repeat with
remaining dough disk. Bake, rotating baking sheets top to bottom and front to back
halfway through cooking, until cookies are set but not browned, 810 minutes. Let cool
before serving.

La Grand Bouffe: Jacques Pepins Apple Tart

SERVES 68
INGREDIENTS
1 cups flour
3 tbsp. sugar
1 tsp. baking powder
tsp. kosher salt
5 tbsp. unsalted butter, cut into cubes and chilled
3 tbsp. vegetable shortening
2 tbsp. milk
1 egg, lightly beaten
2 large Golden Delicious, Empire, or Cortland apples, peeled, cored, and cut into 812
wedges
2 tbsp. apricot preserves or jam
INSTRUCTIONS
1. Heat oven to 375. In a large bowl, whisk together flour, 1 tbsp. sugar, baking powder,
and salt. Add 3 tbsp. butter and the shortening and, using your fingers, rub into flour
mixture to form coarse pea-size pieces. Add milk and egg and stir with a wooden spoon
until just combined. Bring dough together with your hands. Transfer dough to a 9 glass
pie plate and, using lightly floured fingers, press dough into bottom and sides; refrigerate
for 30 minutes.
2. Arrange apple wedges side by side on bottom of pie plate like the spokes of a wheel,
pushing gently into the dough as you go. Halve remaining apples and put in middle of tart.
Sprinkle apples with remaining sugar and dot with the remaining chilled butter. Bake until
the crust is golden, about 45 minutes. Using a pastry brush, brush apricot preserves over
the tart and bake for 10 minutes more. Let cool for at least 15 minutes before serving.

Marie Joss Chocolate Cake

MAKES ONE 9 CAKE

INGREDIENTS
14 12 tbsp. European-style high-butterfat butter
3 tbsp. flour
7 oz. quality bittersweet chocolate, chopped into small
pieces
34 cup sugar
5 eggs, at room temperature, separated
INSTRUCTIONS
1. Preheat oven to 350. Grease a 9 glass pie dish with 1/2 tbsp. of the butter, dust with 1
tbsp. of the flour, tapping out excess, and set aside. Cut remaining butter into small pieces.
Melt butter and chocolate together in a medium bowl set over a pot of simmering water
over medium-low heat, stirring occasionally with a wooden spoon. Remove bowl from
heat and stir in sugar, then the remaining flour, then the egg yolks, stirring until well
combined. Set aside to let cool briefly.
2. Meanwhile, beat egg whites in a medium mixing bowl with an electric mixer on
medium-high speed until soft peaks form, 23 minutes. Using a rubber spatula, fold onethird of the egg whites at a time into chocolate mixture. Pour batter into prepared pie pan.
3. Bake cake until a toothpick inserted in center comes out with some moist crumbs still
attached (cake will rise and top will crack as it bakes, then collapse on itself as it cools),
30 minutes. Transfer cake to a wire rack to let cool briefly. Serve warm or at room
temperature, with ice cream, if you like.
** To make gluten free, replace 3 tbsp of flour with almond flour or gluten free flour
blend.

Cheese Curd Tart

SERVES 8
INGREDIENTS
1 12 cups flour
1 tsp. plus 14 tsp. fine salt
7 tbsp. unsalted butter, cubed
and chilled
1 cup farmers cheese
12 cup confectioners sugar
14 cup heavy cream
1 12 tsp. vanilla extract
2 eggs, lightly beaten
INSTRUCTIONS
1. Combine flour and 1 tsp. salt on a work surface. Using your fingers, rub butter into
flour until no pieces larger than peas remain. Make a well in the center and pour in 14 cup
cold water. Stirring with your fingertips, mix water into flour. Shape dough into a disk,
wrap in plastic, and refrigerate for 1 hour.
2. Roll dough out to a circle 12 in diameter. Fold dough over rolling pin and unfold over
a 9 fluted tart pan with a removable bottom. Ease dough over bottom and into sides of
pan. Run rolling pin over top of pan to pinch off overhanging dough, prick the bottom all
over with a fork, and refrigerate for 30 minutes.
3. Heat oven to 400. Line tart shell with parchment paper, fill with dried beans or pie
weights, and bake until doughs edges are golden, about 15 minutes. Remove beans and
parchment, prick bottom again with fork, and bake until bottom is no longer doughy, about
20 minutes more. Let cool.
4. In a medium bowl, whisk together remaining salt, farmers cheese, sugar, cream,
vanilla, and eggs. Pour into tart shell and bake until filling is set and top is browned, 50
60 minutes. Let cool before slicing and serving.

Tarte aux Figues, Matignon dAbricots la Sauge Ananas, Sorbet dAbricot (Fig
Tart with Apricot Sorbet)

SERVES 4
INGREDIENTS
FOR THE APRICOTS:
4 ripe apricots, pitted and cut into large cubes
810 leaves pineapple sage, thinly sliced (optional)
5 tsp. fresh lemon juice
2 tbsp. muscat de beaumes-de-venise (fortified dessert wine from the Ctes-du-Rhne)
1 tbsp. light brown sugar
FOR THE SORBET:
2 lb. ripe apricots, peeled, pitted, and coarsely chopped
cup granulated sugar
FOR THE TART:
1 sheet frozen puff pastry, slightly defrosted
34 large fresh figs, trimmed and sliced lengthwise into -thick slices
1 tbsp. butter, diced
1 tsp. granulated sugar
INSTRUCTIONS
1. For the apricots: Put apricots, sage, lemon juice, muscat, and sugar into a bowl, toss
well, and let macerate for 12 hours.
2. For the sorbet: Pure apricots and sugar together in a blender until smooth, 23 minutes.
Pour pure (or ready-made pure) into an ice-cream maker and process according to
manufacturers directions. Transfer sorbet to a container and freeze.
3. For the tart: Preheat oven to 375. Roll pastry out to thickness, cut into four 3

4 rectangles, and transfer to a parchment paper-lined cookie sheet, placing the

rectangles at least 1 apart. Arrange 35 slices of fig down center of each pastry, dot fruit
with butter, and sprinkle with sugar. Bake tarts until golden brown, 2025 minutes.
4. To serve, put 1 tart on each of four dessert plates and top with a spoonful of sorbet.
Divide the macerated apricots equally between the plates. Garnish each serving of sorbet
with a small sprig of pineapple sage and fresh bay leaf, if you like.

Small Pastry Puffs with Chocolate Sauce and Vanilla Ice Cream

SERVES 4
Dont let the appearance of these cream puffs intimidate you; this dessert is both fun and
easy to make at home. Even though this is the classic recipe, let your imagination run wild
and stuff these little puff dandies with coffee, chocolate or peanut butter ice cream, if you
like.
INGREDIENTS
FOR THE PASTRY:
4 tbsp. butter, cut into pieces
12 cup plus 1 tbsp. flour
14 cup milk
12 tsp. granulated sugar
12 tsp. salt
2 eggs, lightly beaten
1 tbsp. confectioners sugar
FOR THE SAUCE:
4 oz. semisweet chocolate
6 tbsp. milk
1 tbsp. heavy cream
2 tbsp. sugar
1 tbsp. butter
34 pint vanilla ice cream, slightly softened
INSTRUCTIONS
1. For the pastry: Preheat oven to 425. Grease a baking sheet with 1/2 tbsp. of the butter,
dust with 1 tbsp. of the flour, tapping out excess, and set aside. Put milk, 1/4 cup water,
granulated sugar, salt, and the remaining butter into a medium heavy-bottomed saucepan
and bring to a boil over high heat. Remove pan from heat and beat in all of the remaining

flour at once with a wooden spoon. Then return pan to medium heat and vigorously beat
with the spoon until mixture forms a thick dough and pulls away from the sides of the pan,
about 2 minutes. Transfer dough to a medium mixing bowl. Beat in one-third of the eggs
at a time, beating constantly with the spoon after each addition, until dough is smooth.
2. Transfer dough to a pastry bag fitted with a plain round 1/2 tip. Pipe 12 mounds of
dough about 1 1/2 wide onto the prepared baking sheet about 1 apart (you may have
enough dough to make 1 extra mound; cooks treat), then dust mounds of dough with
confectioners sugar. Transfer to oven, immediately reduce oven temperature to 400, and
bake until puffed and deep golden brown, 1518 minutes. Set puffs on a rack to cool
completely.
3. For the sauce: Melt chocolate in a medium bowl set over a medium pot of gently
simmering water over medium-low heat. Meanwhile, bring milk to a simmer in a medium
saucepan over medium heat. Add cream to milk and return to a simmer. Add the melted
chocolate, sugar, and butter and whisk until smooth. Keep sauce warm over lowest heat.
4. To assemble the puffs, make a wide incision in the side of each puff. Fill each puff with
a small scoop of ice cream. Spoon warm sauce over the puffs. Serve immediately.

Bche de Nol

SERVES 8
INGREDIENTS
FOR THE ICING:
12 oz. semisweet chocolate
8 tbsp. unsalted butter
23 cup heavy cream
FOR THE MERINGUE:
10 tbsp. sugar
2 large egg whites
2 pinches cream of tartar
Pinch salt
12 tsp. vanilla extract
14 cup cocoa powder
12 cup confectioners sugar
FOR THE ROULADE:
2 tbsp. softened butter
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
7 egg whites
2 tbsp. sugar
2 tbsp. dark rum
FOR THE FILLING:
4 oz. semisweet chocolate
6 tbsp. sugar
3 egg yolks
12 tbsp. unsalted butter
INSTRUCTIONS
1. For the icing: Melt chocolate and butter in the top of a double boiler set over simmering
water over medium-low heat, whisking often. Remove from heat and gradually whisk in
cream. Transfer to a medium bowl and set aside at room temperature, stirring occasionally,

until icing thickens, about 4 hours. (Dont refrigerate; it makes icing hard to spread.)
2. For the meringue: Preheat oven to 200. Combine sugar and 1/4 cup water in a small
saucepan, cover, and bring to a boil over medium-high heat, swirling pan several times
until sugar has dissolved, 12 minutes. Uncover pan and continue to boil until syrup
reaches softball stage or 236 on a candy thermometer, about 4 minutes more. Put egg
whites in the bowl of a standing mixer fitted with a whisk and beat on medium speed until
frothy, then add cream of tartar and salt. Gradually increase speed to high and beat until
soft peaks form, about 30 seconds. Slowly pour in sugar syrup while continuing to beat
until whites cool to room temperature and become thick and shiny, about 10 minutes. Stir
in vanilla. Use a rubber spatula to transfer meringue to a pastry bag fitted with a 1/4 plain
pastry tip. To make meringue mushrooms, hold pastry tip perpendicular to a parchment
paper-lined baking sheet and pipe meringue into the shapes of mushroom caps and stems
of various sizes, then set aside for 5 minutes. Lightly moisten a fingertip in cold water and
smooth out any tails left behind on mushroom caps. Bake meringues for 1 1/2 hours.
Turn off oven and allow meringues to rest in oven until dry and crisp, about 1 hour. Bore a
small, shallow hole in center of underside of each mushroom cap with the tip of a paring
knife. Glue stems to caps by dipping tips of stems into icing, then sticking into holes in
caps. Sift a little cocoa powder on tops of caps. Meringues can be stored in an airtight
container at room temperature for several days.
3. For the roulade: Preheat oven to 375. Line a 16 1/2 12 heavy baking pan with
buttered parchment paper, cut large enough to hang over sides of the pan by about 1. Put
chocolate in a large mixing bowl and set aside. Bring cream just to a boil in a saucepan
over medium heat, then pour over chocolate and whisk until smooth. Set aside to cool.
Beat egg whites in the bowl of a standing mixer fitted with a whisk on medium speed until
frothy; increase speed to medium-high and gradually add sugar, beating constantly, then
increase speed to high and beat until stiff, glossy peaks form, 30-40 seconds more. (Dont
overbeat.) Mix one-third of the whites into chocolate using a rubber spatula, then gently
fold in remaining whites in two batches, taking care not to deflate batter. Spread in
prepared pan and bake until a toothpick inserted in center comes out clean, 1012 minutes.
Set aside to cool in the pan.
4. For the filling: Melt chocolate with 2 tbsp. water in the top of a double boiler set over
simmering water over medium heat. Stir to combine, then set aside to cool. Combine sugar
and 3 tbsp. water in a small heavy saucepan; cover and bring to a boil over medium heat,
swirling pan several times until sugar has dissolved, about 1 minute. Uncover and
continue to boil until syrup reaches the softball stage or 236 on a candy thermometer,
about 5 minutes more. Meanwhile, beat yolks in the bowl of a standing mixer fitted with a
whisk on high speed until thick and pale yellow, about 3 minutes. Reduce speed to
medium and gradually pour in hot syrup. Beat constantly until mixture cools to room
temperature, about 10 minutes. Allow butter to soften, then beat into egg mixture 1 tbsp. at
a time, waiting until its completely incorporated before adding more; continue beating
until thick and smooth, about 5 minutes total. Stir in cooled chocolate and set aside.
5. To assemble the bche: Transfer roulade with parchment to a clean work surface,
sprinkle with rum, then spread filling evenly over top using a metal spatula. Grab the long
edge of the parchment paper with two hands and gently roll roulade onto itself, pulling off

paper as you roll. To make stumps, diagonally cut a 2 length from each end of bche;
then, to make the stumps thinner than the bche, partially unroll each piece, trim off flap,
and discard. Set stumps aside.
6. Using two long metal spatulas, carefully transfer bche to a serving platter lined with
strips of waxed paper. Glue stumps onto bche with some of the icing. Melt 1/4 cup of
icing in a saucepan over low heat, then spoon it over stumps to coat completely. Spread
remaining icing on bche, dragging spatula along icing to simulate tree bark. Remove
waxed-paper strips. Decorate with mushrooms, then sift confectioners sugar over
mushrooms and bche.

Flourless Chocolate Souffl (Souffl au Chocolat)

SERVES 34

INGREDIENTS
3 tbsp. milk
5 tbsp. sugar, plus additional for dusting souffl dish
4 oz. semisweet chocolate, coarsely chopped
2 egg yolks
3 egg whites
Confectioners sugar

INSTRUCTIONS
1. Preheat oven to 375. Place milk and 4 tbsp. sugar in a small saucepan and stir over
medium-low heat until sugar dissolves, about 45 seconds. Stir in chocolate and cook until
melted, 12 minutes. Transfer to a nonreactive bowl (glass or stainless steel), cool for 5
minutes, then beat in egg yolks.
2. Beat egg whites in a nonreactive bowl until foamy, then sprinkle in remaining sugar,
beating until stiff peaks form.
3. Butter a small souffl dish (2 deep, 6 diameter; souffl will not rise in a larger dish)
or three to four smaller ramekins, then lightly dust with sugar. Gently mix one-third of the
egg whites into chocolate mixture, then fold in remaining whites, one-third at a time. Do
not overmix. Spoon batter into dish.
4. Make sure oven rack is low enough to allow souffl room to rise as much as 2 above
the dish. Bake until puffed, about 25 minutes. Dust with confectioners sugar and serve
immediately. (Souffl will begin to deflate after about 2 minutes.)

Crepes Suzette

SERVES 6
INGREDIENTS
FOR THE CRPES
6 tbsp. flour
6 eggs
6 tbsp. milk
3 tbsp. heavy cream
Unsalted butter, as needed
FOR THE SAUCE
3 oranges
16 tbsp. unsalted butter, softened
10 tbsp. sugar
7 tbsp. Cointreau
1 tbsp. kirsch
1 tsp. orange flower water
5 tbsp. cognac
INSTRUCTIONS
1. For the crpes: Whisk together flour and eggs in a medium bowl. Add milk and cream,
and whisk until smooth. Pour through a fine strainer into a bowl, cover, and refrigerate for
2 hours or overnight.
2. For the sauce: Use a vegetable peeler to remove rind from 2 of the oranges, avoiding
pith; mince rind and set aside. Juice all the oranges and set juice aside. In a medium bowl,
beat butter and cup sugar on high speed of a hand mixer until light and fluffy, about 2
minutes. Add rind to butter and beat for 1 minute. Gradually drizzle in juice, 2 tbsp. of the
Cointreau, kirsch, and orange flower water, beating constantly until very light and fluffy,
about 2 minutes more.
3. Heat a seasoned crpe pan or small nonstick skillet over medium-high heat until hot.

Grease pan with a little butter, then pour in cup batter. Working quickly, swirl batter to
just coat pan, and cook until edges brown, about 1 minute. Turn with a spatula and brown
other side for about 30 seconds. Transfer to a plate and repeat with remaining batter,
greasing pan only as needed.
4. Melt orange butter sauce in a 12 skillet over medium heat until bubbling. Dip both
sides of one crpe in sauce, then, with best side facing down, fold in half, then in half
again. Repeat process with remaining crpes, arranging and overlapping them around the
perimeter of the pan. Sprinkle with remaining sugar. Remove pan from heat, pour
remaining Cointreau and the cognac over crpes, and carefully ignite with a match. Spoon
sauce over crpes until flame dies out, and then serve immediately.

Upside-down Apple Tart

SERVES 8
INGREDIENTS
For the pastry:
1 1/2 cups flour
6 tbsp. confectioners sugar
1/2 tsp. salt
10 tbsp. butter, cut into small pieces
1 egg, lightly beaten
For the apples:
8 granny smith apples
12 tbsp. butter, cut into small pieces
1 cup sugar
INSTRUCTIONS
1. For the pastry: Sift together flour, sugar, and salt into a large mixing bowl. Use a pastry
cutter or two knives to work butter into flour until it resembles coarse meal. Stir in egg
with a fork until dough just begins to hold together. Press dough into a rough ball, then
transfer to a lightly floured surface. Knead dough a few times, gather into a ball, then
flatten slightly to make a disk. Wrap disk in plastic and refrigerate for 30 minutes.
2. For the apples: Preheat oven to 375. Peel, quarter, and core apples. Melt butter in a 10
cast-iron skillet over medium heat, then remove from heat and sprinkle evenly with sugar.
Tightly pack apples around inside edge of skillet, standing upright on their sides, nestled
against one another. Arrange remaining apples in similar position in center of skillet.
(Apples will shrink as they cook.) Return to high heat and cook until butter and sugar
caramelize to a rich brown, about 15 minutes. Remove from heat, then carefully turn
apples over to uncooked side with a fork, taking care not to burn your fingers. Return to
heat and cook 58 minutes longer. Remove from heat.

3. Roll out dough on a lightly floured surface into a 12 circle. Drape pastry over apples
and skillet, then tuck overhanging dough between apples and inside wall of skillet. Bake
in oven until pastry is golden, 2030 minutes. Allow tart to cool for 15 minutes, then
loosen edges with a knife. Place a platter on top of skillet and invert quickly and carefully.
Serve warm.

Crme Brle

SERVES 4
INGREDIENTS
2 cups heavy cream
5 tbsp. sugar
1/2 vanilla bean, split
Small pinch salt
4 egg yolks
INSTRUCTIONS
1. Preheat oven to 275. In a small pan, bring cream, 2 tbsp. sugar, vanilla bean, and salt
just to a boil over medium heat. Remove from heat and set aside to cool. Remove and
discard vanilla bean.
2. In another bowl, whisk egg yolks with 1 tbsp. sugar until sugar dissolves. Slowly whisk
in cooled cream (if it is not cool, yolks will scramble). Strain through a fine sieve.
3. Divide custard between 4 shallow gratin dishes (each about 1/2 cup in capacity). Place
dishes in a baking pan, then place pan in oven. Pour enough cold water into pan to come
about halfway up sides of dishes. Bake until custards set, 30-35 minutes.
4. Cover cooled custards with plastic wrap. Chill in refrigerator for at least 4 hours or
overnight. Before serving, sprinkle 1 1/2 tsp. sugar on each custard and use a blowtorch to
caramelize tops, holding torch at an angle (flame should barely touch surface) to brown
sugar.