July: Pâte à Choux Two Ways
For our seventh module, it’s time to take on the French classic: pâte à choux. A twice-cooked dough—first on the stovetop and again in...
Birthday Brioche Buns
Sprinkles and icing complete the celebratory look and taste of these delightful Birthday Brioche Buns.
Print Birthday Brioche Buns ...
French Crullers with Citrus Glaze
Crullers are one of the many delicious offshoots of pâte à choux, the versatile French pastry dough that you cook twice, once on the...
Meyer Lemon Morning Buns
Inspired by the orange-infused morning buns available at Tartine in San Francisco, California, we decided to imbue our sunny version with the reigning star...
Peppermint Cream Puffs
Filled with velvety Peppermint Pastry Cream, these airy pâte à choux puffs combine French elegance with holiday flair. We used crushed peppermint candies to...
White Chocolate-Peppermint Sweet Rolls
If you’re on the hunt for the ultimate holiday breakfast, look no further than these pillowy sweet rolls. The white chocolate chunk, crushed peppermint,...
Orange Paris-Brest
Give your Thanksgiving table a touch of elegance with these Orange Paris-Brest, a citrusy take on one of France’s most iconic pastries, the Paris-Brest....
Vanilla Slice
We're paying tribute to one of New Zealand's signature desserts: the Vanilla Slice. It's made up of a layer of vanilla bean-speckled pastry cream...
Pear Cardamom Buns
With a mesmerizing yet easy-to-execute shape, these Pear Cardamom Buns are spiced with bold, complex cardamom—the ideal companion for the subtly flavored pear. Slathered...
Ginger Brûlée Tarts
We couldn’t resist sharing this bakery favourite from our first book! At the bakery, we use a 45% fat cream that is often hard...
