German Buttercream
”This is a gorgeous yellow-tinted, light texture, and almost custard-like buttercream that you are going to absolutely love. It starts with a pastry cream...
Almond French Buttercream
This Almond French Buttercream is delicious, super unique, and maybe the rarest of buttercreams.
Almond French Buttercream
Makes about 4¾ cups
1 cup (200 grams) granulated sugar¼...
American Buttercream
In the world of buttercreams, American buttercream is the easiest and the sweetest.
American Buttercream
Makes about 6 cups
2 cups (454 grams) unsalted butter, softened1/2 teaspoon...
Aebleskiver
The aebleskive has a long history, though not much of it is recorded. Its background is little more than speculation, with details passed down largely through...
Olympic Ring Meringue Nests
Savor the elegance of these crisp, delicate meringue nests, also known as vacherins. Each nest is filled with airy diplomat cream (crème diplomat in French), a...
Baking School In-Depth: Semifreddo
Semifreddo, which translates to “half cold” or “half frozen,” is an elegant dessert that differs from ice cream in that it has a semifrozen...
Berry-and-Sweet Corn Shortcakes
These corn shortcakes pair well with any berry or stone fruit you find at your market! To get your heavy cream to whip the...
Cherry-Almond Bread Pudding
Buttery brioche gets soused in a rich, almondy custard studded with ruby-hued cherries and almonds and is served alongside a bright cherry sauce to...
Reine Claude (Or Other, Lesser Plums) Clafoutis
Recipe excerpted from Le Sud: Recipes from Provence-Alpes-Côte d’Azur by Rebekah Peppler ©2024. Published by Chronicle Books. Photographs ©Joann Pai.
“Small, green, and sweet, the Reine Claude...
World Baking Day: Editor’s Picks & Reader Favorites!
Today is a day to celebrate all things baking—it’s World Baking Day! Whether you’re a seasoned pro or a curious beginner, there’s no better...
