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bill yosses melissa clark

. Also find imaginative creations like Blood Orange Squares and Pepper and Spice Dark Chocolate Cookies. brownies. CHAPTER 4 I’ll Bring Dessert Find here a killer chocolate pound cake with a ganache that is poured over it. and bite-sized nut bars. and a nectarine pie. Bill Yosses. CHAPTER 3 Straight from the Oven Includes an incomparable Lemon Tart Brûlée.contents CHAPTER 1 Come for Brunch Fruit-filled muffins and mouth-watering breads like a Banana–Sour Cream Loaf or intriguing Apple and White Cheddar Scones make a casual morning gathering out of the ordinary. These are American comfort foods turned elegant. CHAPTER 2 Pick-Me-Ups Features Bill Yosses’s take on classics such as chocolate-chip cookies. Orange-Scented Olive Oil Cake with Fleur de Sel that’s made in a food processor. and Mamie Eisenhower’s Cheesecake reworked. a double chocolate pudding.

Make batches of Cardamom Nut Butterballs for Christmas gifts and dazzle your guests for New Year’s with Asian Trifle. or Bill Yosses’s signature Warm Vanilla Cakes.CHAPTER 5 Fancy Restaurant Desserts at Home For adventurers who want to pull out all the stops. from a homey. CHAPTER 7 Holiday Desserts Spiced Orange Doughnuts rolled in cinnamon sugar are perfect for Hanukkah. Bill Yosses’s special technique for painted cookies makes a fun project for the whole family. Butterscotch–Dulce de Leche Pudding served in teacups. Pi ct u r e o n c ov e r : St r aw ber r y Shor t c a ke . try Floating Islands with Spiced Crème Anglaise drizzled with caramel and dotted with raspberries. unfrosted Blackberry Buttermilk Bundt Cake and Bill Yosses’s carrot cake recipe with a secret ingredient to a stunning 16-layer Red Eye Devil’s Food Cake adorned with chocolate curls. CHAPTER 6 I’ll Make You a Cake: Birthday and Celebration Cakes Showcases a cake for every taste and every baking level.

Double Chocolate Cookies. .

When cool. 3. 336 grams) 4 tablespoons (½ stick) unsalted butter (2 ounces. 400 grams) together the flour. . preheat the oven to 350°F. 2 (11-BY-17-INCH) BAKING SHEETS ²⁄³ cup cake flour (2 ounces. then transfer to wire racks to cool completely before serving. melted and still warm 3½ cups chopped milk (50 to 55%) chocolate (14 ounces. and salt into a small bowl. drop the dough onto the pans with 12 cookies per pan. until the tops of the cookies are glossy and cracked. 464 grams). I like them even better than brownies. Bake for 10 to 12 minutes. Sift down the sides of the bowl and add the flour mixture. They are best right out of the oven. but take a taste and you’ll think you’re sinking your teeth into a molten chocolate soufflé. too)! MAKES 40 COOKIES SPECIAL EQUIPMENT: SIFTER. Using two tablespoons. they look like a cookie should. But with the textural contrast of their sweet. baking powder. ELECTRIC MIXER WITH PADDLE ATTACHMENT. In the bowl of an electric mixer using the paddle attachment. cream the sugar and butter. But trust me. crisp-crackling exterior dissolving into bittersweet puddles when you bite in. 60 grams) 1 teaspoon baking powder ¼ teaspoon salt 1½ cups sugar (12 ounces. Scrape 1. beating to combine. Add the eggs one at time and the vanilla and continue to beat at medium speed until combined. but will last for a day or two. 2. at room temperature 1 teaspoon vanilla extract 4 cups chopped dark (70 to 72%) chocolate (1 pound. When you are ready to bake the cookies. Mix in the melted chocolate until combined and stir in the chopped milk chocolate. Store the cookies in an airtight container.DOUBLE CHOCOLATE COOKIES These are about as rich as a cookie can get without turning into a brownie. 60 grams) 4 large eggs (8 ounces. these tasty treats are a lot easier than whipping up a soufflé (and they travel better. 220 grams). Cool the cookies on the pan for 5 minutes. Lightly grease two baking sheets with butter or line with parchment paper.

.Asian Trifle.

.Red Eye Devil’s Food Cake.

whisk together the brown sugar. and cornstarch.6 ounces. Whisk in the dulce de leche. bring the milk. remove from the heat and stir in the butter. or it will curdle. over medium-high heat. 968 grams) 1 vanilla bean. if using. stirring constantly with a heatproof rubber spatula or wooden spoon. When the pudding has thickened slightly (at 160 to 170°F). page 000).BUTTERSCOTCH–DULCE DE LECHE PUDDING IN TEACUPS Adding dulce de leche. In another saucepan. and salt to a boil. 193 grams). Set aside. optional (. 4. taking care to scrape the inside of the pan. 57 grams) In a heavy-bottomed saucepan.5 grams) 2 tablespoons dulce de leche (see Sources. Take the milk mixture off the heat and slowly whisk the mixture into the sugaregg mixture. eggs. Transfer the custard to the pan and bring to a simmer over medium heat. 20 grams) 4 tablespoons (½ stick) unsalted butter (2 ounces. more deeply caramelized taste.8 ounces. Attach a candy thermometer to the side of the pan. Do not let the mixture come to a boil or reach more than 180°F. split lengthwise. seeds scraped and reserved ½ teaspoon salt (2. 1.4 ounces. vanilla bean. at room temperature ¹⁄³ cup cornstarch (1. 3. to butterscotch pudding gives it an even smoother. 2. .5 grams) 4 large eggs (6. 8 (6-OUNCE) TEACUPS OR RAMEKINS 1½ cups packed dark brown sugar (12. 358. MAKES 8 SINGLE-SERVING PUDDINGS SPECIAL EQUIPMENT: CANDY THERMOMETER. that caramelized milk sauce so often used in Latin American and Spanish desserts. and continue to whisk until it has been fully incorporated. Divide the pudding among eight 6-ounce teacups or ramekins and cover each with plastic wrap. 40 grams) 4 cups whole milk (34 ounces. The recipe yields a tasty traditional butterscotch flavor if you leave it out. Refrigerate and serve chilled.5 ounce.

Butterscotch–Dulce de Leche Pudding in Teacups. .

5. IN PICTURES. Pulse the oranges to form a chunky puree. Top off the batter with olive oil and blend. 1. . 35 to 40 minutes. and vanilla extract at medium-high speed. The oranges after boiling in water and sugar. Sprinkle with fleur de sel. 6. Pulse in the eggs. 2. Then pour the batter into a cake pan and bake on the center rack. Place the oranges in the bowl of a food processor fitted with the blade attachment.HOW TO MAKE ORANGE-SCENTED OLIVE OIL CAKE WITH FLEUR DE SEL. fluffy and pale. 4. 3. flour. Cut them into chunks. The mixture doubled in volume.

Orange-Scented Olive Oil Cake with Fleur de Sel. .

” This is a book for every taste and every experience level. New York. Bouley.“In the world of dessert books.50) Territory W • 978-0-393-05953-3 8˝x 10˝• 416 pages COOKBOOKS National television and radio interviews Author interviews and events out of NY and DC Print features and profiles Food blog outreach Co-op available B W. The Perfect Finish is playfully organized by occasion: “I’ll Bring Dessert” features recipes easy to pack for potlucks. He is currently the executive pastry chef at the White House and lives in Washington. W. She lives in Brooklyn. Bill groups his guaranteed-to-impress desserts—including his signature warm vanilla cake—in a chapter inspired from his days in one of Manhattan’s finest restaurants. MARKETING AND PUBLICITY • • • • • JUNE 2010 $35. each tailored to our contemporary lives.00 hardcover (Can. MELISSA CLARK writes a weekly column. most of us don’t have the time to make dessert. BILL YOSSES is considered one of the greatest pastry chefs of his generation.com . and “Pick-Me-Ups” spotlights brownies and chocolate chip cookies that will brighten your day. with color pictures of nearly all the beautiful finished desserts. or a special brunch. “Straight from the Oven” includes fruit pies best served warm. are the eighty best desserts Bill Yosses has ever made. For the adventurous.” for the New York Times and is the author of many cookbooks.” — DA NI E L B OU L U D THE PERFECT FINISH special desserts for every occasion bill yosses and melissa cl ark Spiced Floating Islands Spiced Orange Doughnuts Painted Cookies Flaky Nectarine Pie The acclaimed pastry chef’s long-awaited collection of stunning-to-behold yet simple-to-make desserts for every occasion.wwnor ton. Bill’s creations deliver exceptional taste and are written for the home baker. DC. “A Good Appetite. NORTON New York•London www. Here. this one is worth buying. it is for holidays. Bill also explains technique and unfamiliar ingredients in his “chef ’s notes. $43. birthdays . and when we do. selected from his personal repertoire of five thousand recipes.

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