Satsuma-Cherry Kringle
The kringle, a cherished Danish pastry, was introduced in the 17th century by Austrian bakers influenced by the Austrian Habsburgs. “Kringle” stems from the...
Baking School In-Depth: Canelés
Originally known as cannelé Bordelaise, canelés (pronounced “can-uh-LAY”) are a unique pastry rooted in the winemaking region of Bordeaux in southern France. In the...
Caramel Apple Cream Puffs
A velvety cream layers the center of these pastries alongside a festive apple filling. Baked to golden perfection, these handheld dreams are the ideal...
Lemon-Poppy Seed Doughnuts
These light and fluffy doughnuts are bursting with the bright flavor of lemon and the satisfying crunch of poppy seeds. A simple lemon glaze...
French Flag Mille-Feuilles
Mille-feuille is a classic French pastry that translates to “a thousand sheets.” It’s a traditional French dessert composed of three layers of puff pastry,...
Quick Kouign Amann
Kouign amann (pronounced queen ah-mahn), a pastry from the Brittany region of France, is all about the crisp, flaky pastry and the flavor of both...
Baking School In-Depth: Glazed and Filled Yeasted Doughnuts
Doughnuts are an iconic American pastry that have been enjoyed for generations. The sweet aroma of freshly fried doughnuts is irresistible, and biting into...
Chouquettes
A sprinkle of pearl sugar provides the perfect crunch to these airy little puffs, which are pronounced “shoo-keht.”
Chouquettes
Makes about 20
⅓ cup (76 grams) unsalted...
Coconut-Orange Tiger Tails
The fun name for these large twisted doughnuts supposedly comes from their resemblance to the zig-zag pattern that the big cat’s swinging tail makes....
Our 12 Best Bakes for Easter Weekend
Easter weekend is almost upon us and we’re egg-cited to share 12 marvelous bakes perfect for any gathering. Whether you’re gearing up to host...
