Peppermint Bark Cream Puffs
”Nothing screams the holidays like peppermint bark, and let’s be clear, cream puffs are simply delicious and so much fun to make. This recipe...
SUFGANIYOT
Fried pastries filled with jelly or custard, sufganiyot are the most popular fried good in Israel, particularly during Hanukkah. Fried food is often served...
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...
