49

French Desserts
1. Gâteau Millasson (Gascon-Style Flan)
2. Apple Croustade (Flaky Apple Tart)
3. Chocolate Puff Pastry
4. Pain au Chocolat (Chocolate Croissant)
5. Olive Oil Quatre Quarts with Chopped Fruit
6. Raspberry Brûlée
7. Lavender Honey Ice Cream
8. Crazy Day Crêpes
9. Macarons
10. Chewy Almond Macaroons
11. Les Navettes de Saint Victor (Shuttle Cookies)
12. Clafoutis aux Olives Noires Confites (Candied Black Olive Cake)
13. Brown Butter Tart with Blackberries
14. Palmiers
15. Napoleons
16. Pear Tarte Tatin
17. Crêpes with Maple Sugar and Syrup
18. Fiadone (Corsican-Style Cheesecake)
19. Cherry Clafoutis
20. Apricot-Almond Tart
21. French Crullers
22. Alice Medrich's House Truffles
23. Croquembouche (Caramel-Glazed Cream Puffs)
24. Pistachio Financiers
25. White Chocolate-Cream Cheese Mousse
26. Chocolate Mousse
27. Lemon Soufflé
28. Maple Squares with Walnuts
29. Madeleines
30. Chocolate-Dipped Orange Financiers
31. Torta Pisticcina (Chestnut Flour Tart)
32. Mousse au Citron (Lemon Mousse)
33. Coeur à la Crème with Caramelized Strawberries
34. French Apple Tart
35. Plum Tart
36. Sour Cherry Compote
37. Banana Tarte Tatin
38. Maple Syrup Dumplings
39. Punitions (French Shortbread Cookies)
40. La Grand Bouffe: Jacques Pepin’s Apple Tart
41. Marie José’s Chocolate Cake
42. Cheese Curd Tart
43. Tarte aux Figues, Matignon d'Abricots à la Sauge Ananas, Sorbet
d'Abricot (Fig Tart with Apricot Sorbet)
44. Small Pastry Puffs with Chocolate Sauce and Vanilla Ice Cream
45. Bûche de Noël
46. Flourless Chocolate Soufflé (Soufflé au Chocolat)
47. Crepes Suzette
48. Upside-down Apple Tart
49. Crème Brûlée

Gâteau Millasson (Gascon-Style Flan)

SERVES 8
Ingredients
 Unsalted butter, for greasing
1¼ cups flour, plus more for pan
⅔ cup sugar
¼ tsp. kosher salt
4 cups milk
1 tsp. vanilla extract
4 eggs
Instructions
Heat oven to 425°. Butter and flour a 10" pie plate; set aside. Whisk flour, sugar,
and salt in a bowl. Whisk milk, vanilla, and eggs in another bowl until
combined. Slowly whisk dry ingredients into wet ingredients to make a smooth
batter. Pour batter into prepared pie plate; bake until browned in places, puffed in
the center, and set around the edges, about 1 hour and 45 minutes. Transfer to a
wire rack and let cool to room temperature. Chill 30 minutes before slicing.
 Apple Croustade (Flaky Apple Tart)

SERVES 6
Ingredients
10 tbsp. unsalted butter, plus more for greasing
½ cup, plus 4 tsp. granulated sugar
¼ tsp. kosher salt
6 sweet apples, such as Gala or Golden Delicious, peeled, cored, and cut
into wedges
⅓ cup armagnac or another brandy
7 sheets phyllo dough, defrosted if frozen
Instructions
1. Melt 4 tbsp. butter in a 4-qt. saucepan over medium-high heat. Add ½ cup
granulated sugar, salt, and apples; cook, stirring occasionally, until apples are
slightly caramelized, about 20 minutes. Pull pan from heat and add armagnac;
carefully ignite with a match. Return to heat and cook until flames subside and
liquid is reduced by half, about 3 minutes; let cool.

2. Assemble and bake the tart: Heat oven to 425°. Grease a 10" springform pan
with butter; set aside. Melt remaining butter in a 1-qt. saucepan; keep warm. Lay
1 sheet phyllo on a work surface; brush with some melted butter and sprinkle
with 1 tsp. granulated sugar. Fit into prepared pan, allowing corners of dough to
hang over edges. Repeat using 3 more sheets phyllo, laying each sheet at a 45°
turn from the last. Spread apples over dough in an even layer. Cut remaining
sheets of phyllo in quarters, and, working with 1 piece at a time, pinch at the
center and flip over, so that the corners are pulled together and facing up; place
over top of tart. Repeat with remaining pieces phyllo until top of tart is covered.
Drizzle with remaining melted butter; bake until golden and crisp, about 30
minutes. Let tart cool completely in pan, then unmold and transfer to a serving
platter.
 Chocolate Puff Pastry

MAKES 3½-LB. DOUGH

Ingredients
1⅓ cups ice-cold water
1 tbsp. plus 1 tsp. kosher salt
2 cups plus 2 tbsp. all-purpose flour, chilled, plus more
1¾ cups bread flour, chilled
9 tbsp. unsalted butter, softened, plus 30 tbsp., chilled
1¼ cups Dutch cocoa powder
Instructions
1. Stir water and salt in a stand mixer fitted with a hook. Add flours and softened
butter; mix until dough forms. Knead dough until smooth, 2–3 minutes. Form
dough into a disk and wrap in plastic wrap; chill 1 hour.
2. Using a stand mixer fitted with a paddle, mix chilled butter with cocoa
powder. Transfer to a sheet of plastic wrap and shape into a 7″ x 10″ rectangle;
wrap in plastic wrap and chill until solid, about 1 hour.
3. On a lightly floured surface, roll dough into a 12" x 18" rectangle. Use a
pastry brush to dust excess flour from both sides of dough. Place butter onto
short end of rectangle; fold other side of dough up and over butter. Pinch dough
edges to encase butter. Working from 1 short end of rectangle, and using a
rolling pin, press pin into dough to soften butter, using a rocking motion between
ridges to lengthen dough. Roll dough into a 10" x 24" rectangle. Fold dough into
thirds, like a letter; wrap in plastic wrap and chill 1 hour.
3. With 1 short side of rectangle facing you, roll dough into a 10" x 24"
rectangle. Fold dough into thirds, wrap, and chill 30 minutes. Repeat rolling,
folding, and chilling dough 3 more times. Chill dough at least 1 hour before
using; freeze up to 6 months.
 Pain au Chocolat (Chocolate Croissant)

MAKES 18 CROISSANTS
INGREDIENTS
1 tbsp. yeast
½ cup milk
⅓ cup sugar
1½ cups plus 2 tbsp. unsalted butter, barely softened, plus 3 tbsp., melted and
cooled
1 tbsp. powdered milk
1 tbsp. kosher salt
4 cups flour
18 ½"-wide x 3"-long bittersweet chocolate bars
1 egg mixed with 1 tbsp. water, for egg wash
INSTRUCTIONS
1. Stir together yeast and ½ cup water heated to 115° together in the bowl of a
stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Stir
in milk, sugar, 3 tbsp. melted butter, powdered milk, and salt; add flour. Mix on
medium speed until a stiff dough forms, about 5 minutes. Transfer to a work
surface and form into a thick square; wrap in plastic wrap and refrigerate for 2
hours.
2. Place remaining butter on a sheet of plastic wrap; cover with another sheet.
Using a rolling pin, pound and shape butter into a 6″, ½″-thick square; set aside.
Using rolling pin, roll dough into an 16″ square on a lightly floured work
surface. Unwrap butter square, and place on dough so its corners line up with the
middle point of each side of dough square; fold dough corners over butter so
they meet in the center. Roll dough into a 12″ x 9″ rectangle, and then tri-fold
dough like a letter. Roll the dough into a 12″ x 9″ rectangle and repeat folding.
Wrap in plastic wrap; chill for 30 minutes. Repeat rolling and folding dough
twice more; chill for 1 hour.

3. Roll dough into a 20″ x 14″ x ¼″ thick sheet; halve lengthwise. Cut each half
into about 9 triangles, about 3 ½″-wide at their base; cut a ½″-deep slit in the
middle of each wide base. Place 1 chocolate bar parallel to the base near the cut;
holding the tip of the opposite corner down, roll the base over the chocolate
toward the tip until it forms a tight roll. Place croissant on a parchment paper-
lined baking sheet, tip side down, and brush with egg wash. Repeat with
remaining triangles, bars, and egg wash. Let croissants sit until doubled in size,
about 2 ½–3 hours.

4. Heat oven to 375°. Working with one baking sheet at a time, brush croissants
with more egg wash; bake until deep golden brown, about 20 minutes.
 Olive Oil Quatre Quarts with Chopped Fruit

INGREDIENTS
For this recipe, most ingredient quantities are determined by relative weight: the
weight of the eggs in their shells should be matched by the weight of the sugar,
flour, and olive oil. Three eggs should weigh about 6 ounces; for any variation in
weight, adjust the quantities of sugar, flour, and olive oil accordingly.

2-3 cups chopped, fresh fruit (peeled, if necessary) like peaches, plums, apples,
or pears
3 large eggs
All-purpose flour (about 1 ¼ cup)
Sugar (about ¾ to 1 cup)
Extra-virgin olive oil, a bland and sweet variety like taggiasca or
arbequina (about ¾ cup)
Salt
1 tsp. vanilla extract
1 tsp. almond extract (if using peaches)
INSTRUCTIONS
1. Preheat the oven to 350ºF. Butter and flour a 9-inch cake pan, preferably one
with a removable bottom.

2. Make the batter: First, weigh your eggs in their shells. This is your base line
and allows you to expand and contract the recipe as much as you wish. The eggs
should weigh around 2 ounces each, 6 ounces in all. Once weighed, separate the
whites from the yolks and set aside. Weigh the same amount, 6 ounces, of sugar.
Remove a couple of tablespoons and set aside to add to the whites when you
beat them. Set the remaining sugar in a mixing bowl. Measure out the same
amount, again 6 ounces, of all-purpose flour, transfer to a small bowl and set
aside. Finally, measure 6 ounces, by weight, of extra-virgin olive oil.

3. Using an electric mixer, slowly beat the olive oil, a few ounces at a time, into
the sugar, until all the oil has been absorbed. Beat on high a couple of minutes to
make a fluffy mixture. Add the egg yolks and continue beating vigorously to
blend well. Still beating, add the flour, about a quarter at a time, incorporating
each addition fully before adding more. Add the vanilla extract (and almond
extract, if using), and stir to combine. Set mixture aside.
4. Add a pinch of salt to the egg whites and, using scrupulously clean beaters,
beat the whites to soft peaks. Sprinkle the reserved sugar over the whites and
continue beating to very stiff peaks. Using a spatula, gently fold the egg whites
into the batter until thoroughly combined.

5. Turn half the batter into the prepared cake pan. Distribute about three-quarters
of the chopped fruit over the batter in the pan, then top with the remaining batter.
Finally, distribute the remaining fruit over the top and transfer to the preheated
oven. Bake for about 45 minutes, or until the cake is done (the top is golden
brown, the sides pull away from the pan and a broom straw inserted in the
middle comes out clean). Remove to a cake rack and let cool before removing
from the pan.
 Raspberry Brûlée

SERVES 8

INGREDIENTS
1¼ cups heavy cream
¾ cup superfine sugar
7 cups (about 2 lbs.) raspberries (discard any "bruisers")
⅓ cup demerara sugar

INSTRUCTIONS
1. Put the heavy cream into a large bowl and beat until stiff peaks form. Add half
of the superfine sugar and beat to stiff peaks again. Gently fold in the remaining
superfine sugar until well combined.

2. Add the raspberries to the whipped cream and fold gently to coat. Carefully
transfer raspberries to a wide serving dish and liberally strew the top with
demerara sugar. Using a kitchen torch, evenly caramelize the sugar (creating
"sworls and runs," as Lee puts it) until it gets bubbly and darkened in some
spots.

3. Refrigerate brûlée for about 15 minutes to let the sugar harden. Scoop
servings into bowls, making sure that each scoop includes some of the crunchy
sugar topping. Serve immediately.
 Lavender Honey Ice Cream

SERVES 6

INGREDIENTS
6 egg yolks
¼ cup sugar
2 cups milk
5 tbsp. lavender honey

INSTRUCTIONS
1. Beat egg yolks until thick and yellow, then slowly add sugar.

2. Scald milk, then pour into eggs and sugar in a thin stream, beating with a
whisk. Add honey and whisk until dissolved. Cook over low heat, stirring
constantly until thick enough to coat the back of a spoon. Cool and refrigerate
until cold.

3. Pour into an ice cream maker and process according to manufacturer's

directions. Keep ice cream frozen hard until use.
 Crazy Day Crêpes

SERVES 6–8
Ingredients
2 cups blueberries
2 cups sliced strawberries
⅓ cup granulated sugar
1½ tsp. kosher salt
5 peaches, peeled, pitted, and cut into 1" wedges
2 cups flour
2 tbsp. confectioners' sugar
½ tsp. baking powder
2 cups milk
1 cup plain yogurt
2 tbsp. unsalted butter, melted
1 tbsp. vanilla extract
6 eggs
2 cups fromage blanc
½ cup sour cream
⅓ cup maple syrup
1 cup heavy cream, whipped into stiff peaks
Instructions
1. Simmer blueberries, strawberries, sugar, ¼ tsp. salt, and peaches in a 4-qt.
saucepan until blueberries begin to burst, about 15 minutes; let cool.

2. Whisk flour, confectioners' sugar, and baking powder in a bowl. Whisk 1 tsp.
salt, milk, yogurt, melted butter, vanilla, and eggs in another bowl. Whisk dry
ingredients into wet to make a smooth batter. Heat a 12" nonstick skillet over
medium-high heat. Working in batches, pour about ⅓ cup batter into skillet,
tilting skillet to let batter cover bottom completely. Cook until crêpe is lightly
browned on the bottom, 1–2 minutes. Flip and cook 1 minute more; transfer to a
plate.

3. Whisk remaining salt, the fromage blanc, sour cream, and maple syrup in a
bowl. Spread crêpes with about 3 tbsp. each the fromage blanc and berry
mixtures; roll. Garnish with whipped cream and remaining fruit.
 Macarons

MAKES ABOUT 24 COOKIES

INGREDIENTS
1 cup confectioners' sugar
½ cup plus 3 tbsp. almond flour
2 large egg whites, at room temperature
5 tbsp. granulated sugar
Food coloring (optional)
Italian buttercream, for filling
INSTRUCTIONS
Heat oven to 350°. Line 2 baking sheets with parchment paper and set aside.
Combine confectioners' sugar and almond flour in the bowl of a food processor
and pulse until fine. In a separate bowl, beat egg whites until soft peaks form;
gradually add in sugar and continue beating until medium-stiff peaks form. Add
food coloring, if desired. Carefully fold dry ingredients into meringue. Place
batter into a piping bag fitted with a ½" tip. Pipe batter onto prepared baking
sheets into 1" circles about 1" apart. Tap the baking sheet a few times firmly on
the countertop, then bake for 15–18 minutes. Let cool completely. Fill with
buttercream and sandwich cookies together. Store filled cookies uncovered in the
fridge for 1–2 days before consuming. Filled cookies can be frozen for up to 1
month.
 Chewy Almond Macaroons

MAKES ABOUT 20 MACAROONS

ingredients
18 oz. almond paste (not marzipan; see note)
½ cup superfine sugar
½ tsp. salt
4 tbsp. amaretto liqueur
1 cup powdered sugar
instructions
1. Preheat oven to 375°F. Combine the almond paste, sugar and salt in a large
mixing bowl and, using your hands, knead together until mixture is just
incorporated. Add in the liqueur and gently work it into the paste to form a
smooth dough.

2. Sift the powdered sugar into a mixing bowl. Using a ½ oz. metal scoop, scoop
out individual portions of the dough and place each in the bowl of powdered
sugar. Coat each ball completely with powdered sugar and place on a parchment-
lined baking sheet, leaving a 1-inch space between each macaroon. Pinch
together the sides of each macaroon with your fingers and thumb, leaving a
finger-indented well in the center like a little volcano. Let the macaroons sit out
for 20 minutes to dry out. Bake until golden brown, about 10–12
minutes. Remove from oven and let cool completely. Serve immediately, or store
in an airtight container.

Note: Almond paste is similar to marzipan but contains less sugar and no fillers.
(Some versions of almond paste do contain cream or eggs; to make this recipe
vegan, ensure that your almond paste contains no eggs or dairy.) Marzipan will
not work for this recipe.
 Les Navettes de Saint Victor (Shuttle Cookies)

MAKES 16 COOKIES
Ingredients
¾ cup sugar
6 tbsp. unsalted butter, softened
2 tsp. orange blossom water
⅛ tsp. kosher salt
2 eggs
3 cups flour
Instructions
Heat oven to 350°. Using an electric hand mixer, beat sugar, butter, orange
blossom water, salt, and eggs until fluffy, 1–2 minutes. With the motor running,
slowly add flour until a stiff dough forms. Transfer dough to a work surface and
knead briefly until smooth. Divide dough into sixteen 1¾-oz. pieces.

A Working with one piece dough at a time, and using hands, roll dough into a 6″
log about ½″ thick. B Flatten the ends of the dough. C Transfer log to a
parchment paper-lined baking sheet. Using a knife, cut a ¼″-deep slit lengthwise
in top of log beginning and ending about ¼″ from each end. D Using fingers,
splay dough open slightly. Bake until pale golden and slightly crisp, about 20
minutes. Let cookies cool completely before serving.
 Clafoutis aux Olives Noires Confites (Candied Black Olive Cake)

SERVES 8
Ingredients
¾ cup pitted black olives
1 cup sugar
8 tbsp. unsalted butter, melted, plus more
3 eggs, plus 4 yolks
1 cup milk
¼ cup flour
¼ tsp. kosher salt
¾ cup blanched almonds, roughly chopped
Instructions
1. Boil olives and 2 cups water in a 2-qt. saucepan; cook 5 minutes, then drain,
and set aside. Add half the sugar and 2 cups water to the pan; boil. Reduce heat
to medium and add olives; cook until olives are tender, about 2 hours. Let olives
cool, then strain, discarding syrup.
2. Heat oven to 350°. Grease a 9" pie plate with butter; set aside. Whisk melted
butter and 3 eggs in a bowl. In another bowl, whisk remaining sugar and the
yolks until fluffy. Slowly whisk in milk, flour, and salt. Fold in butter mixture
and almonds until combined. Spread into prepared dish; arrange olives over the
top. Bake until golden and slightly puffed, about 40 minutes.
 Brown Butter Tart with Blackberries

MAKES FIVE 4" TARTS

Ingredients
FOR THE CRUST:
6 tbsp. unsalted butter, cubed
3 tbsp. water
1 tbsp. canola oil
1 tbsp. sugar
⅛ tsp. kosher salt
1 cup flour

FOR THE FILLING:

¼ cup sugar
3 tbsp. cornstarch
1 tbsp. flour
⅛ tsp. salt
3 egg yolks
1½ cups milk
 2 tbsp. butter, cubed and chilled
1 tsp. vanilla extract
5 cups blackberries
Instructions
1. Make the crust: Heat oven to 400°. Stir butter, water, oil, sugar, and salt in a
heatproof bowl; bake until butter is bubbling and lightly brown at edges, about
20 minutes. Remove from oven and stir in flour until dough comes together.
Press dough into bottom and up sides of five 4″ tart pans (or one large 9″ tart).
Using a fork, prick dough all over. Bake until cooked through, 10–12 minutes;
let cool.

2. Make the filling: Whisk sugar, cornstarch, flour, salt, and yolks in a 4-qt.
saucepan until smooth. Stir in milk and place over medium heat; cook, stirring
constantly, until thickened, about 15 minutes. Remove from heat and slowly
whisk in butter until smooth; stir in vanilla extract and transfer to a bowl. Cover
with plastic wrap, pressing it directly on the surface of the pastry cream; chill
until set, at least 2 hours. To serve, spread pastry cream evenly over tart shells
and garnish with blackberries. Chill tarts until ready to serve.
 Palmiers

MAKES 40 COOKIES
Ingredients
2 sheets of puff pastry
⅓ cup sugar
Instructions
1. Use sugar to coat a work surface. Cut pastry in half and roll out ¼” thick,
sprinkling with sugar as you work. Fold each of the short ends 2 or 3 times
inwards to reach the middle. Fold the dough in half along the center fold and
press gently to seal. Repeat with remaining half of puff pastry. Refrigerate 30
minutes.

2. Heat oven to 350°. Slice the rolls ⅓” thick and sprinkle with more sugar. Put
on an ungreased baking sheet, 1” apart. Bake until golden brown, about 30
minutes, turning the cookies once halfway through.
 Napoleons

SERVES 8
INGREDIENTS
2 cups milk
1 vanilla bean, split lengthwise
5 egg yolks
12 tbsp. granulated sugar
2 tbsp. cornstarch, sifted
3 tbsp. unsalted butter, softened
2 8" x 18" sheets puff pastry
1/4 cup confectioners' sugar
INSTRUCTIONS
1. To make the pastry cream, put milk into a medium saucepan. Scrape seeds
from vanilla bean, add seeds and pod to milk, and bring to a simmer over
medium heat. Remove pan from heat, cover, and set aside to steep for 1 hour.
Strain milk into a bowl, discarding pod. Return milk to saucepan and bring to a
simmer again over medium heat.

2. Meanwhile, beat egg yolks, 10 tbsp. of the granulated sugar, and cornstarch
together in a mixing bowl with an electric mixer on medium speed until pale
yellow and mixture falls from beaters in thick ribbons, 3-5 minutes. Gradually
add 1 cup of the hot milk to egg yolk mixture, whisking constantly; then
gradually add egg yolk-milk mixture back into hot milk in saucepan. Cook over
medium heat, stirring constantly with a wooden spoon, until custard is thick
enough to coat the back of a spoon, about 5 minutes. Transfer to a medium bowl
and stir constantly until custard is very warm (about 125° on an instant-read
thermometer), 5-10 minutes. Add butter, 1 tbsp. at a time, whisking well after
each addition. Cover surface of pastry cream with plastic wrap to prevent a skin
from forming and refrigerate until ready to use.

3. Preheat oven to 375°. Put 1 sheet of puff pastry on a parchment paper-lined

baking sheet, cover with another sheet of parchment, and refrigerate until
chilled, 20-30 minutes. Put another baking sheet directly on top of parchment-
covered pastry to weight it, then bake until pastry begins to turn brown, 10-15
minutes. Remove baking sheet and parchment from top of pastry. Sprinkle pastry
with 1 tbsp. granulated sugar, then bake, uncovered, until pastry is golden
brown, 6-8 minutes more. Transfer pastry to a clean surface and remove
parchment from bottom. Set aside to cool. Repeat process with remaining 1 sheet
puff pastryand 1 tbsp. sugar. Using a serrated knife, cut each pastry into twelve
4" x 2" rectangles, making 24 rectangles in all.

4. To assemble the napoleons, spoon 2 tbsp. of the pastry cream down center of
each sugared side of 8 pastry rectangles and stack another pastry rectangle on
top. Repeat process with remaining pastry cream and pastry rectangles. Sift
confectioners' sugar over napoleons.
 Pear Tarte Tatin

SERVES 6

INGREDIENTS
FOR THE PASTRY:
1 cup flour
1 tsp. salt
6 tbsp. butter, cut into small pieces
2 tbsp. shortening

FOR THE FILLING:

2 lbs. firm pears, peeled, cored, and halved lengthwise
Juice of 1 lemon
1¼ cups sugar
6 tbsp. unsalted butter

INSTRUCTIONS
1. In a large mixing bowl, combine flour and salt, then rub butter and shortening
into flour with your fingertips until it resembles coarse crumbs. Sprinkle 3 tbsp.
ice water, 1 tablespoon at a time, into flour mixture, and knead until dough just
holds together. Wrap dough in plastic and refrigerate.

2. Preheat oven to 425°. To fan pears, place core-side down on a cutting board.
Starting from just below the stem, cut each one into 4 lengthwise slices, leaving
stem end attached. Place in a bowl, gently toss with lemon juice and ¼ cup of
the sugar, and set aside for 20 minutes.

3. Meanwhile, melt butter in a 9" ovenproof skillet over medium heat. Add
remaining 1 cup sugar and cook, stirring constantly, until it turns golden brown
and caramelized. Remove skillet from heat. Stir to cool, as the sugar will
continue to darken even off the heat.

4. Drain pears and place in skillet with caramelized sugar round side down, with
stems facing center. Gently fan slices out.

5. Roll out dough on a floured work surface into a 10" round about 1⁄4" thick.
Place dough on top of pears, covering edge of skillet. Press edges down between
pears and inside of skillet and cut four ¼" steam holes in center. Bake for 25
minutes or until pastry is golden brown.

6. Remove skillet from oven and tilt it carefully, using a baster to draw off
excess juices. Transfer juices to a small saucepan and reduce over high heat until
thick. Place a large, flat serving platter on top of the skillet and invert quickly
and carefully. Spoon the reduced caramelized juices over the pears. Serve warm
or at room temperature.
 Crêpes with Maple Sugar and Syrup

SERVES 12
Ingredients
1½ cups milk
10 tbsp. unsalted butter, melted
1 egg
1 cup flour
3 tbsp. sugar
½ tsp. baking powder
6 tbsp. maple sugar
12 tbsp. maple syrup
Instructions
In a medium bowl, whisk milk, 4 tbsp. butter, and egg. In a large bowl, whisk
flour, sugar, and baking powder; add milk mixture and whisk until smooth. Set
aside for 10 minutes. Grease a 10″ nonstick skillet with ½ tbsp. butter and heat
over medium-high heat. Add ¼ cup batter; swirl pan to spread batter. Cook
crêpe, turning once, until browned, 1–2 minutes. Transfer to a warm plate and
repeat with remaining butter and batter. To serve, sprinkle ½ tbsp. maple sugar
onto each crêpe and drizzle with 1 tbsp. maple syrup. Roll up into a cylinder and
serve immediately.
 Fiadone (Corsican-Style Cheesecake)

SERVES 12
INGREDIENTS
8 eggs
1 ⅓ cups sugar
2 lb. brocciu or ricotta
2 tbsp. lemon zest
1 tsp. vanilla extract
1 tsp. kosher salt
Butter, for greasing pan
INSTRUCTIONS
Heat oven to 350°. Whisk eggs and sugar in a bowl until pale and lightly
thickened, about 2 minutes. Add cheese, zest, vanilla, and salt; whisk until
smooth. Pour into a greased 9″ x 13″ glass baking dish, and bake until barely set
in the middle, about 35 minutes. Transfer to broiler and broil on high until
browned, about 2 minutes; let cool before cutting into squares to serve.
 Cherry Clafoutis

SERVES 8
INGREDIENTS
1 tbsp. unsalted butter, softened
1 ¼ cups milk
6 tbsp. sugar
2 tbsp. kirsch
1 tbsp. vanilla extract
6 eggs
Kosher salt, to taste
¾ cup flour
3 cups black cherries, pitted or unpitted
Confectioners' sugar, for dusting
INSTRUCTIONS
1. Heat oven to 425°. Grease a 9″ cast-iron skillet or baking dish with butter; set
aside. Combine milk, sugar, kirsch, vanilla, eggs, and salt in a blender. Blend for
a few seconds to mix ingredients, then add flour and blend until smooth, about 1
minute.

2. Pour batter into buttered skillet, then distribute cherries evenly over top. Bake
until a skewer inserted into batter comes out clean and a golden brown crust has
formed on top and bottom of clafoutis, about 30 minutes. Dust with
confectioners' sugar before serving.
 Apricot-Almond Tart

SERVES 8–10
INGREDIENTS
1¾ cups all-purpose flour, plus more for dusting
¼ cup potato flour
½ cup sugar
9 tbsp. butter, plus more for greasing
1 tsp. baking powder
⅛ tsp. kosher salt
1 egg, lightly beaten
¾ cup almond meal
10 apricots, halved and pitted
½ cup apricot preserves
3 tbsp. sliced almonds, lightly toasted, for garnish
INSTRUCTIONS
1. Pulse flours, sugar, butter, baking powder, and salt in a food processor until
pea-size crumbles form. Add egg and 2-3 tbsp. ice-cold water; pulse until dough
comes together. Form dough into a flat disk; wrap in plastic wrap and refrigerate
1 hour.

2. On a lightly floured surface, roll dough into a 10" circle; press into a greased
11" tart pan with a removable bottom set over a baking sheet. Chill for 1 hour.

3. Heat oven to 425°. Spread almond meal evenly over dough; arrange apricots
over top. Bake until the crust is golden brown and fruit is tender, 25-30 minutes.
Transfer tart to a wire rack; let cool.

4. Heat preserves in a 1-qt. saucepan until warmed; pour through a fine-mesh

strainer into a bowl. Brush top of tart generously with strained preserves;
sprinkle with almonds. Let cool completely before serving.
 French Crullers

MAKES ABOUT 1½ DOZEN

INGREDIENTS
¾ cup unsalted butter, cubed, plus more for greasing
4 tsp. sugar
1 tsp. kosher salt
¼ cup vodka
2 cups (9 oz.) all-purpose flour, sifted
½ cup instant potato flakes
3 tbsp. cornstarch
6 eggs, plus 4 egg whites
Canola oil, for frying
4 cups confectioners' sugar
2 tbsp. honey
INSTRUCTIONS
1. Melt butter in a 1-qt. saucepan over medium-low heat. Using a small ladle,
skim and discard white film from surface. Slowly pour liquid from pan into a
bowl, leaving sediment behind; let cool 1 minute.

2. Line baking sheets with parchment paper and lightly grease; set aside. Bring
melted butter, sugar, salt, vodka, and 1¾ cups water to a boil in a 4-qt. saucepan
over high heat. Reduce heat to medium, add flour, flakes, and cornstarch and
cook, stirring constantly with a wooden spoon, until mixture pulls away from
sides of pan, 2 to 3 minutes. Continue to cook, stirring, until mixture is slightly
dry and a thin film coats bottom of pan, about 4 minutes more.

3. Transfer dough to bowl of a stand mixer fitted with a paddle attachment; beat
until slightly cool, about 2 minutes. Add eggs, one at a time, beating until
completely absorbed, scraping sides of bowl as needed, then beat in whites.
Transfer dough to a pastry bag fitted with a ¾" star tip; refrigerate 1 hour.

4. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Pipe
3" rings onto greased parchment, at least 2" apart. Using scissors, cut the donuts
out of the parchment paper, leaving about 1" of paper around the sides of each
donut (the paper makes it easier to transfer them to frying oil). Working in
batches, place crullers in oil, paper side up, using tongs to peel off and discard
paper. Cook, flipping once until puffed and golden, about 15 minutes. Using a
slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.

5. Whisk confectioners' sugar, honey, and ½ cup hot water in a bowl until
smooth. Dip donuts in glaze, coating completely; return to rack until glaze is set.
 Alice Medrich's House Truffles

MAKES 4 DOZEN TRUFFLES

INGREDIENTS
1 lb. semisweet chocolate, coarsely chopped
10 tbsp. unsalted butter, cubed
⅛ tsp. salt
2 egg yolks, at room temperature
⅓ cup Dutch-process cocoa powder
INSTRUCTIONS
1. Line an 8" x 8" baking pan with foil; set aside. Melt chocolate, butter, and salt
in a 2-qt. saucepan over low heat, stirring frequently until smooth, 8 to 10
minutes; transfer to food processor and set aside. Place the yolks in a bowl, and
whisking constantly, slowly pour in ½ cup boiling water. Strain and add to
chocolate mixture; puree until smooth. Spread evenly into prepared pan; chill
until firm, about 1 hour.
2. Place cocoa powder in a bowl. Invert chocolate block onto cutting board;
discard foil. Cut into 1" squares, toss with powder, and arrange in a single layer
on a parchment paper-lined baking sheet; chill until set, 10 to 15 minutes.
 Croquembouche (Caramel-Glazed Cream Puffs)

SERVES 16
INGREDIENTS
FOR THE PÂTE À CHOUX DOUGH
12 tbsp. unsalted butter
¼ tsp. kosher salt
2 cups flour
9 eggs

FOR THE FILLING

1½ cups milk
½ cup sugar
3 tbsp. cornstarch
4 egg yolks
1½ tsp. vanilla extract
16 tbsp. unsalted butter, softened
FOR THE CARAMEL
4 cups sugar
INSTRUCTIONS
1. For the pâte à choux: Heat oven to 425°. Bring butter, salt, and 1½ cups water
to a boil in a 4-qt. saucepan over high heat. Remove pan from heat, add flour all
at once, and stir vigorously with a wooden spoon until mixture forms a thick
dough and pulls away from sides of pan, about 2 minutes. Return pan to heat and
cook, stirring constantly, until dough is lightly dried, about 2 minutes more.
Transfer dough to a bowl, and let cool for 5 minutes; using a wooden spoon, beat
in 8 eggs, one at a time, making sure each egg is completely incorporated before
adding the next. Dough will come together and be thick, shiny, and smooth.

2. Dip two spoons in water, shake off excess, and scoop a walnut-size piece of
dough with one spoon. With other spoon, scrape dough onto parchment-lined
baking sheet, setting pieces 1″ apart on a baking sheet. Lightly beat remaining
egg with pinch of salt and brush each piece of dough with it. Bake until puffed
and light brown, about 10 minutes. Reduce oven temperature to 350°, and
continue to bake until well browned, about 15 minutes. Let cool.

3. For the filling: Bring 1 cup milk and sugar to a boil in a 4-qt. saucepan over
medium heat. Meanwhile, whisk remaining milk, cornstarch, and egg yolks
together in a large bowl. Slowly pour half the hot milk into yolk mixture,
whisking constantly, then return mixture to saucepan, and cook, stirring
constantly with a wooden spoon, until it thickens and just returns to a boil. Stir
in vanilla and transfer to a bowl; cover with plastic wrap and refrigerate until
chilled. In a large bowl, beat butter on medium speed of a hand mixer until pale
and fluffy. Add cold filling and beat until smooth and fluffy, about 4 minutes.
Spoon filling into a pastry bag fitted with a plain ¼″ tip. Gently poke a hole in
the flat side of each baked, cooled puff with tip and pipe in filling.

4. For the caramel: Place 2 cups sugar and ½ cup water in a shallow saucepan
and stir to combine. Cover and cook over medium heat until sugar turns light
amber, about 15–20 minutes. Remove from heat.

5. Using tongs, dip top of filled puffs in hot caramel. Place puffs, glazed side up,
on a plastic-lined tray. Form base with 12–14 glazed, cooled puffs, sticking them
together with more caramel. Add puffs, layer by layer, to form a hollow cone.
(Reheat caramel until liquid again if it becomes too thick; repeat making more
caramel with remaining sugar and ½ cup water when first batch of caramel
becomes too thick to work with.) Allow caramel to cool until it is the
consistency of honey. With a spoon, drizzle thin strings of caramel around cone;
let cool until brittle and set. Serve croquembouche within 4 hours of making to
ensure the filling doesn't soften the puffs.
 Pistachio Financiers

MAKES ABOUT 7 DOZEN SMALL CAKES

INGREDIENTS
8 tbsp. unsalted butter, plus more for pans
½ cup flour, plus more for pans
½ cup sugar
½ cup light brown sugar
½ tsp. kosher salt
4 egg whites
½ cup finely ground pistachios, plus ½ cup finely chopped
2 tbsp. finely ground almonds
1 tsp. baking powder
INSTRUCTIONS
1. Grease and flour 1½" round financier molds or mini-muffin pans; set aside.
Heat butter in a 2-qt. saucepan over medium heat; cook, without stirring, until
butter begins to brown, about 5 minutes. Pour through a fine strainer into a bowl;
cool.

2. Whisk sugars, salt, and egg whites in a bowl until smooth. Add flour, ground
pistachios, almonds, and baking powder; stir until combined. Add browned
butter; stir until smooth. Refrigerate for 1 hour.
3. Heat oven to 350°. Pour about 1 tsp. batter into each mold; sprinkle with
chopped pistachios, and bake until golden brown, about 16 minutes.
 White Chocolate-Cream Cheese Mousse

SERVES 4–6
INGREDIENTS
2 oz. cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped and reserved
¼ cup heavy cream
¼ tsp. kosher salt
3 egg whites
½ cup sugar
8 oz. white chocolate, finely chopped
INSTRUCTIONS
1. Place cream cheese and vanilla seeds in a large bowl, and beat on medium-
high speed of a hand mixer until very smooth, about 2 minutes. Add cream, and
beat until smooth and fluffy, about 2 minutes more; set aside. Place salt and egg
whites in another bowl, and beat on medium-high speed of a hand mixer until
soft peaks form; while beating, slowly add sugar, and beat until stiff peaks form;
set aside.

2. Place white chocolate in a medium bowl over a 4-qt. saucepan of simmering

water, and cook, stirring constantly, until just melted; remove from heat, and let
cool for 5 minutes. Pour white chocolate into cream cheese mixture, and fold
with a rubber spatula until almost combined; add beaten egg whites, and fold
gently until just combined. Transfer to a piping bag fitted with a ¾" tip, and pipe
into serving glasses; refrigerate until set before serving, at least 2 hours.
 Chocolate Mousse

SERVES 4
INGREDIENTS
1⅔ cups heavy cream
2 tsp. vanilla extract
½ tsp. kosher salt
4 egg whites
½ cup sugar
6 oz. bittersweet chocolate, melted and cooled
Chocolate shavings, to garnish
INSTRUCTIONS
In a large bowl, beat cream, vanilla, and salt with a whisk until stiff peaks form;
chill. In another large bowl, beat egg whites with a whisk until soft peaks form.
While whisking, slowly add sugar, and continue beating until stiff peaks form.
Add melted chocolate to egg whites, and fold until almost incorporated; add
whipped cream and fold until completely incorporated. Divide among serving
cups; chill. Sprinkle with chocolate shavings before serving.
 Lemon Soufflé

SERVES 8
INGREDIENTS
2 tbsp. unsalted butter, plus more for greasing molds
½ cup sugar, plus more for molds
3 tbsp. flour
2 tbsp. lemon zest
8 eggs, separated, plus 1 egg white
1 cup milk
½ cup fresh lemon juice
Confectioners' sugar, to garnish
INSTRUCTIONS
1. Heat oven to 375°. Grease eight 6-oz. ramekins and then coat with sugar,
tapping out excess; set aside on a baking sheet. Whisk together ¼ cup sugar,
flour, zest, and egg yolks in a 2-qt. saucepan; add milk and stir until smooth.
Place pan over medium heat; cook, stirring often, until thickened, about 12
minutes. Pour through a fine strainer into a large bowl; stir in butter and juice.
2. Place egg whites in a bowl; whisk until soft peaks form. Add remaining sugar;
beat until firm peaks form. Add ⅓ of the whites to lemon mixture; stir until
smooth. Add remaining whites; fold until combined. Divide batter among
ramekins; bake until risen and golden brown, about 18 minutes. Immediately
transfer to serving plates, and dust with confectioners' sugar.
 Maple Squares with Walnuts

SERVES 8–10
INGREDIENTS
8 tbsp. unsalted butter, cubed and chilled, plus more for pan
1 cup plus 2 tbsp. flour, plus more for pan
1/4 cup plus 2/3 cup maple sugar
1 cup maple syrup
1 cup chopped walnuts
1/4 tsp. kosher salt
2 eggs, lightly beaten
INSTRUCTIONS
1. Heat oven to 350°. Butter and flour an 8" square baking pan; set aside.

2. In a food processor, process butter, 1 cup flour, and 1/4 cup maple sugar until
combined; transfer to pan and press evenly into bottom. Bake until lightly
browned, about 15 minutes.

3. Whisk remaining flour and maple sugar with maple syrup, walnuts, salt, and
eggs in a bowl; pour over baked crust. Bake until filling is golden brown and set,
30 to 35 minutes.
 Madeleines

MAKES 8 SMALL CAKES

INGREDIENTS
2 cups flour, plus more for pan
1 tbsp. baking powder
1 tsp. kosher salt
1 ½ cups sugar
2 tsp. vanilla extract
Zest of 2 lemons
6 eggs, separated
20 tbsp. unsalted butter, melted and cooled, plus more for greasing
INSTRUCTIONS
1. Heat oven to 325°. Grease and flour eight 5 ¾" x 3 ¼" x 1 ¾" mini loaf pans,
and set aside. Whisk together flour, baking powder, and salt in a small bowl; set
aside. In a large bowl, beat sugar, vanilla, zest, and egg yolks on medium-high
speed of a hand mixer until pale, tripled in volume, and mixture falls back in
thick ribbons when lifted from beaters, about 6 minutes. Add flour mixture and
butter, and using a rubber spatula, gently fold into batter until almost combined.

2. Place egg whites in a clean bowl and beat on medium-high speed of a hand
mixer until stiff peaks form. Add ⅓ of the beaten egg whites to the batter and stir
until smooth; add remaining whites and fold in gently until combined. Divide
batter evenly among pans, and bake until deep golden brown, about 40 minutes.
Let cool 5 minutes, and then invert cakes onto a wire rack to cool completely.
 Chocolate-Dipped Orange Financiers

MAKES ABOUT 20 CAKES

INGREDIENTS
1 ½ cups unsalted butter, plus more for pans
1 cup plus 2 tbsp. flour, plus more for pans
½ vanilla bean, seeds scraped and reserved
1 ¼ cups blanched almonds, toasted
4 cups confectioners' sugar, sifted
1 ¼ tsp. kosher salt
8 egg whites, at room temperature
Zest of 2 oranges
8 oz. bittersweet chocolate, finely chopped
¾ cup heavy cream
INSTRUCTIONS
1. Heat oven to 350°. Grease and flour a 12-cup muffin pan; set aside. Heat
butter and vanilla bean with seeds in a 2-qt. saucepan over medium heat, and
cook, swirling pan, until butter begins to brown, about 20 minutes. Remove from
heat, and discard vanilla bean. Whisk butter briefly and then pour into a
measuring cup until you have 1¼ cups; reserve any remaining for another use.

2. Combine flour and almonds in a food processor, and process until almonds are
finely ground. Transfer to a large bowl and add confectioners' sugar and salt;
whisk to combine. Add reserved browned butter, egg whites, and zest, and whisk
until just combined. Pour about ¼ cup batter into each muffin cup, and bake until
golden brown and lightly caramelized at the edges, about 25 minutes. Let cool
for 10 minutes, and then invert cakes onto a wire rack to cool completely. Repeat
with remaining batter.

3. Place chocolate in a medium bowl; set aside. Bring cream to a boil in a 1-qt.
saucepan over medium-high heat, and then pour over chocolate; let sit for 1
minute. Using a small rubber spatula, slowly stir from the center until chocolate
is smooth. Dip the tops of each cake in the chocolate and then invert onto a wire
rack or baking sheet. Let chocolate set before serving.
 Torta Pisticcina (Chestnut Flour Tart)

SERVES 8–10
INGREDIENTS
12 tbsp. unsalted butter, melted, plus more for greasing pan
1 cup sugar
½ cup milk
1 tsp. vanilla extract
1 tsp. kosher salt
Zest of ½ orange
2 cups chestnut flour
½ cup whole blanched almonds
¼ cup sliced almonds
INSTRUCTIONS
Heat oven to 375°. Grease a 10″ cake pan; set aside. Whisk butter, sugar, milk,
vanilla, salt, and zest in a bowl. Add flour and whole almonds; stir until smooth.
Pour batter into pan; sprinkle with sliced almonds. Bake until browned and set,
about 25 minutes.
 Mousse au Citron (Lemon Mousse)

SERVES 8–10
INGREDIENTS
8 eggs
1¼ cups sugar
½ tsp. kosher salt
Juice and zest of 4 lemons
1 cup heavy cream
1 tsp. vanilla extract
INSTRUCTIONS
1. Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in
a 4–qt. saucepan. Add salt and juice and zest; stir until smooth. Place saucepan
over medium heat; cook, stirring, until mixture thickens to the consistency of
loose pudding, about 10 minutes. Pour through a fine strainer into a large bowl,
and chill.

2. Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to
curd. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl
until stiff peaks form; add to curd mixture. Fold until combined. Spoon mousse
into serving cups; chill before serving.
 Coeur à la Crème with Caramelized Strawberries

SERVES 4–6
INGREDIENTS
FOR THE COEUR À LA CRÈME:
6 oz. fresh goat cheese
4 oz. cream cheese, softened
⅓ cup honey
¾ cup heavy cream
1 tbsp. confectioners' sugar

FOR THE STRAWBERRIES:

½ cup sugar
1 tbsp. light corn syrup
½ cup red wine, preferably pinot noir or zinfandel
3 whole cloves
2 whole black peppercorns
1 2" cinnamon stick
½ vanilla bean, halved lengthwise and scraped, seeds reserved
3 cups strawberries (about 1½ pints), hulled and halved lengthwise
INSTRUCTIONS
1. Make the coeur à la crème: Soak two 12" x 12" pieces of cheesecloth in cold
water and squeeze dry. Put a 7" heart-shaped coeur à la crème mold into a baking
dish or set a fine-mesh sieve over a bowl; line mold or sieve with the
cheesecloth, allowing the corners to drape over the side. Set aside.

2. With a whisk or hand-held mixer, whisk together the goat cheese, cream
cheese, and honey until very smooth. In another bowl, whisk together the cream
and confectioners' sugar until soft peaks form. Gently fold the cream into the
cheese mixture until evenly combined. Spoon the mixture into the prepared mold
or sieve and fold the corners of cheesecloth over the top. Allow the mixture to
drain for at least 2 hours, or overnight in the refrigerator.

3. Make the strawberries: In a 12" skillet, stir together the sugar, corn syrup, and
¼ cup water over medium-high heat. Cook, swirling pan occasionally, until
syrup is light golden, about 4 minutes. Remove skillet from heat and add wine,
cloves, peppercorns, cinnamon, and vanilla bean with seeds. Return pan to heat
and cook, stirring constantly, until sugar is completely dissolved, about 3
minutes. Add strawberries, reduce heat to medium-low, and simmer,
occasionally stirring gently, until softened, about 5 minutes. Remove from heat
and let cool to room temperature.

4. To serve, fold back the cheesecloth corners and invert the coeur à la crème
onto a serving platter; remove mold and cheesecloth. Arrange the strawberries
and sauce around the rim of the plate.
 French Apple Tart

SERVES 8

INGREDIENTS
1¼ cups flour, plus more for dusting
12 tbsp. unsalted butter, cubed and chilled
¼ tsp. kosher salt
7 Golden Delicious apples, peeled, cored, and halved
¼ cup sugar
½ cup apricot jam
Whipped cream or vanilla ice cream, for serving

INSTRUCTIONS
1. Combine flour, 8 tbsp. butter, and salt in a food processor and pulse until pea-
size crumbles form, about 10 pulses. Drizzle in 3 tbsp. ice-cold water and pulse
until dough is moistened, about 3—4 pulses. Transfer dough to a work surface
and form into a flat disk; wrap in plastic wrap and refrigerate for 1 hour. Unwrap
dough and transfer to a lightly floured work surface. Using a rolling pin, flatten
dough into a 13″ circle and then transfer to a 11″ tart pan with a removable
bottom; trim edges; chill for 1 hour.

2. Heat oven to 375º. Working with one apple half at a time, thinly slice into
sections, keeping slices together. Press sliced apple half gently to fan it out;
repeat with remaining apple halves. Place 1 fanned apple half on outer edge of
the tart dough, pointing inward; repeat with 7 more apple halves. Separate
remaining apple slices. Starting where the apple halves touch and working your
way in, layer apples to create a tight rose pattern. Fill in any gaps with remaining
apple. Sprinkle with sugar and then dot with remaining butter. Bake until golden
brown, 60—70 minutes.

3. Meanwhile, heat apricot jam in a small saucepan until warmed and loose; pour
through a fine strainer into a small bowl and set aside. Transfer tart to a wire
rack; using a pastry brush, brush top of tart with jam. Let cool completely before
slicing and serving with whipped cream.
 Plum Tart

SERVES 6–8
INGREDIENTS
7 tbsp. chilled unsalted butter, cut into ½" cubes, plus more for pan
1 cup flour, plus more for baking dish
½ cup plus 2 tbsp. sugar
1 tsp. baking powder
¼ tsp. kosher salt
6 tbsp. milk
½ tsp. vanilla extract
1 egg
1 lb. Italian plums or other firm plums, pitted and cut into eighths
½ tsp. ground cinnamon
INSTRUCTIONS
1. Heat oven to 400°. Grease an 8" x 8" baking dish with butter and dust with
flour; set aside.

2. Whisk together flour, 2 tbsp. sugar, baking powder, and salt in a medium
bowl. Add 4 tbsp. chilled butter and rub into flour mixture until pea-size pieces
form. Mix together milk, vanilla, and egg in a small bowl; add to flour mixture
and stir with a wooden spoon until just combined.

3. Transfer dough to prepared baking dish and spread over the bottom of dish;
arrange plum slices in rows on top of dough. Combine remaining sugar and
cinnamon and sprinkle over plums. Melt remaining butter and drizzle over
plums. Bake until browned and bubbly, about 30 minutes. Let cool slightly
before slicing and serving.
 Sour Cherry Compote

MAKES ABOUT 1½ CUPS

INGREDIENTS
6 tbsp. sugar
2 tbsp. rum
Seeds from ½ vanilla pod
1 lb. sour cherries, stemmed and pitted

INSTRUCTIONS
Combine sugar, rum, and vanilla seeds with ¾ cup water in a saucepan and bring
to a boil. Cook, stirring constantly, until the mixture is reduced to a thin syrup,
about 7 minutes. Add sour cherries, reduce heat, and simmer the mixture until
cherries are tender, about 7-8 minutes. Allow the compote to cool before serving.

The compote will keep, covered and refrigerated, for up to two weeks.
 Banana Tarte Tatin

SERVES 6
INGREDIENTS
¾ cup superfine sugar
4 tbsp. unsalted butter
1 tsp. orange zest
¼ tsp. ground cinnamon
4–5 firm-ripe Manzano or standard (Cavendish) bananas, halved lengthwise
1 14-oz. package frozen puff pastry, preferably Dufour brand, thawed
Vanilla ice cream, for serving (optional)
INSTRUCTIONS
1. Arrange an oven rack in the top third of oven and heat oven to 400°. Cook
sugar and butter in an 8" skillet over medium heat, swirling skillet often, until
mixture is deep golden brown, 8–10 minutes. Remove from heat and stir in
orange zest and cinnamon; pour caramel mixture into a 7½" x 12" baking dish
and spread to cover the bottom. Lay bananas cut side up over the caramel,
cutting pieces as needed to fit in the baking dish.

2. Unfold puff pastry sheet over bananas, trimming edges of pastry to fit the
dish, and tuck in the edges. Prick pastry sheet all over with a fork. Bake until
pastry is puffed and golden brown and caramel is bubbling around the edges of
the dish, about 30 minutes. Transfer baking dish to a rack and let cool for 2
minutes.

3. To serve, place a serving platter or baking sheet upside down over the baking
dish and carefully invert tart onto platter or sheet. Cut tart into large squares and
serve with scoops of vanilla ice cream, if you like.
 Maple Syrup Dumplings

SERVES 6

INGREDIENTS

1 3/4 cups maple syrup
1 1/2 cups flour
4 1/2 tsp. baking powder
1/2 tsp. kosher salt
4 tbsp. unsalted butter, frozen
3/4 cup milk
INSTRUCTIONS
Bring syrup and 1 1/4 cups water to a boil in a 6-qt. Dutch oven over medium-
high heat. Meanwhile, whisk flour, baking powder, and salt in a bowl; set aside.
Grate butter on large holes of a box grater into flour and toss to coat; add milk
and stir with a fork until dough forms. When syrup mixture reaches a boil, use a
spoon to drop large clumps of dough into syrup. Cover pot; simmer until
dumplings are cooked through, 10–15 minutes. Spoon dumplings and sauce into
6 bowls and serve.
 Punitions (French Shortbread Cookies)

MAKES ABOUT 60 SMALL COOKIES

INGREDIENTS
10 tbsp. salted butter, softened
½ cup sugar
1 egg
2 cups flour
INSTRUCTIONS
1. In a bowl, use a hand mixer on medium speed to beat together butter and
sugar until pale and fluffy, 2—3 minutes. Add egg and beat until smooth. Add
flour and mix on low speed until just combined. Transfer dough to a work
surface and form into a ball; halve ball and form each half into a flat disk. Wrap
disks separately in plastic wrap and refrigerate until chilled, 1 hour.

2. Heat oven to 350º. Transfer one disk to a lightly floured work surface; using a
rolling pin, roll out to ¼″ thickness. Using a 1½″ round or fluted cookie cutter,
cut out rounds and transfer to parchment paper-lined baking sheets, spacing them
1″ apart; repeat with remaining dough disk. Bake, rotating baking sheets top to
bottom and front to back halfway through cooking, until cookies are set but not
browned, 8—10 minutes. Let cool before serving.
 La Grand Bouffe: Jacques Pepin’s Apple Tart

SERVES 6–8
INGREDIENTS
1¼ cups flour
3 tbsp. sugar
1 tsp. baking powder
¼ tsp. kosher salt
5 tbsp. unsalted butter, cut into ½" cubes and chilled
3 tbsp. vegetable shortening
2 tbsp. milk
1 egg, lightly beaten
2 large Golden Delicious, Empire, or Cortland apples, peeled, cored, and cut into
8–12 wedges
2 tbsp. apricot preserves or jam
INSTRUCTIONS
1. Heat oven to 375°. In a large bowl, whisk together flour, 1 tbsp. sugar, baking
powder, and salt. Add 3 tbsp. butter and the shortening and, using your fingers,
rub into flour mixture to form coarse pea-size pieces. Add milk and egg and stir
with a wooden spoon until just combined. Bring dough together with your hands.
Transfer dough to a 9" glass pie plate and, using lightly floured fingers, press
dough into bottom and sides; refrigerate for 30 minutes.
2. Arrange apple wedges side by side on bottom of pie plate like the spokes of a
wheel, pushing gently into the dough as you go. Halve remaining apples and put
in middle of tart. Sprinkle apples with remaining sugar and dot with the
remaining chilled butter. Bake until the crust is golden, about 45 minutes. Using
a pastry brush, brush apricot preserves over the tart and bake for 10 minutes
more. Let cool for at least 15 minutes before serving.
 Marie José’s Chocolate Cake

MAKES ONE 9" CAKE

INGREDIENTS
14 1⁄2 tbsp. European-style high-butterfat butter
3 tbsp. flour
7 oz. quality bittersweet chocolate, chopped into small
pieces
3⁄4 cup sugar
5 eggs, at room temperature, separated
INSTRUCTIONS
1. Preheat oven to 350°. Grease a 9" glass pie dish with 1/2 tbsp. of the butter,
dust with 1 tbsp. of the flour, tapping out excess, and set aside. Cut remaining
butter into small pieces. Melt butter and chocolate together in a medium bowl set
over a pot of simmering water over medium-low heat, stirring occasionally with
a wooden spoon. Remove bowl from heat and stir in sugar, then the remaining
flour, then the egg yolks, stirring until well combined. Set aside to let cool
briefly.
2. Meanwhile, beat egg whites in a medium mixing bowl with an electric mixer
on medium-high speed until soft peaks form, 2–3 minutes. Using a rubber
spatula, fold one-third of the egg whites at a time into chocolate mixture. Pour
batter into prepared pie pan.
3. Bake cake until a toothpick inserted in center comes out with some moist
crumbs still attached (cake will rise and top will crack as it bakes, then collapse
on itself as it cools), 30 minutes. Transfer cake to a wire rack to let cool briefly.
Serve warm or at room temperature, with ice cream, if you like.
** To make gluten free, replace 3 tbsp of flour with almond flour or gluten free
flour blend.
 Cheese Curd Tart

SERVES 8
INGREDIENTS
1 1⁄2 cups flour
1 tsp. plus 1⁄4 tsp. fine salt
7 tbsp. unsalted butter, cubed
and chilled
1 cup farmers' cheese
1⁄2 cup confectioners' sugar
1⁄4 cup heavy cream
1 1⁄2 tsp. vanilla extract
2 eggs, lightly beaten
INSTRUCTIONS
1. Combine flour and 1 tsp. salt on a work surface. Using your fingers, rub butter
into flour until no pieces larger than peas remain. Make a well in the center and
pour in 1⁄4 cup cold water. Stirring with your fingertips, mix water into flour.
Shape dough into a disk, wrap in plastic, and refrigerate for 1 hour.
2. Roll dough out to a circle 12" in diameter. Fold dough over rolling pin and
unfold over a 9" fluted tart pan with a removable bottom. Ease dough over
bottom and into sides of pan. Run rolling pin over top of pan to pinch off
overhanging dough, prick the bottom all over with a fork, and refrigerate for 30
minutes.
3. Heat oven to 400°. Line tart shell with parchment paper, fill with dried beans
or pie weights, and bake until dough's edges are golden, about 15 minutes.
Remove beans and parchment, prick bottom again with fork, and bake until
bottom is no longer doughy, about 20 minutes more. Let cool.
4. In a medium bowl, whisk together remaining salt, farmers' cheese, sugar,
cream, vanilla, and eggs. Pour into tart shell and bake until filling is set and top
is browned, 50–60 minutes. Let cool before slicing and serving.
Tarte aux Figues, Matignon d'Abricots à la Sauge Ananas, Sorbet d'Abricot
(Fig Tart with Apricot Sorbet)

SERVES 4
INGREDIENTS
FOR THE APRICOTS:
4 ripe apricots, pitted and cut into large cubes
8–10 leaves pineapple sage, thinly sliced (optional)
5 tsp. fresh lemon juice
2 tbsp. muscat de beaumes-de-venise (fortified dessert wine from the Côtes-du-
Rhône)
1 tbsp. light brown sugar

FOR THE SORBET:

2 lb. ripe apricots, peeled, pitted, and coarsely chopped
½ cup granulated sugar

FOR THE TART:

1 sheet frozen puff pastry, slightly defrosted
3–4 large fresh figs, trimmed and sliced lengthwise into ¼"-thick slices
1 tbsp. butter, diced
1 tsp. granulated sugar
 INSTRUCTIONS
1. For the apricots: Put apricots, sage, lemon juice, muscat, and sugar into a
bowl, toss well, and let macerate for 1½–2 hours.

2. For the sorbet: Purée apricots and sugar together in a blender until smooth, 2–
3 minutes. Pour purée (or ready-made purée) into an ice-cream maker and
process according to manufacturer's directions. Transfer sorbet to a container and
freeze.

3. For the tart: Preheat oven to 375°. Roll pastry out to ⅛" thickness, cut into
four 3½" × 4½" rectangles, and transfer to a parchment paper-lined cookie sheet,
placing the rectangles at least 1" apart. Arrange 3–5 slices of fig down center of
each pastry, dot fruit with butter, and sprinkle with sugar. Bake tarts until golden
brown, 20–25 minutes.

4. To serve, put 1 tart on each of four dessert plates and top with a spoonful of
sorbet. Divide the macerated apricots equally between the plates. Garnish each
serving of sorbet with a small sprig of pineapple sage and fresh bay leaf, if you
like.
 Small Pastry Puffs with Chocolate Sauce and Vanilla Ice Cream

SERVES 4
Don't let the appearance of these cream puffs intimidate you; this dessert is both
fun and easy to make at home. Even though this is the classic recipe, let your
imagination run wild and stuff these little puff dandies with coffee, chocolate or
peanut butter ice cream, if you like.
INGREDIENTS
FOR THE PASTRY:
4 tbsp. butter, cut into pieces
1⁄2 cup plus 1 tbsp. flour
1⁄4 cup milk
1⁄2 tsp. granulated sugar
1⁄2 tsp. salt
2 eggs, lightly beaten
1 tbsp. confectioners' sugar
FOR THE SAUCE:
4 oz. semisweet chocolate
6 tbsp. milk
1 tbsp. heavy cream
2 tbsp. sugar
1 tbsp. butter
3⁄4 pint vanilla ice cream, slightly softened
INSTRUCTIONS
1. For the pastry: Preheat oven to 425º. Grease a baking sheet with 1/2 tbsp. of
the butter, dust with 1 tbsp. of the flour, tapping out excess, and set aside. Put
milk, 1/4 cup water, granulated sugar, salt, and the remaining butter into a
medium heavy-bottomed saucepan and bring to a boil over high heat. Remove
pan from heat and beat in all of the remaining flour at once with a wooden
spoon. Then return pan to medium heat and vigorously beat with the spoon until
mixture forms a thick dough and pulls away from the sides of the pan, about 2
minutes. Transfer dough to a medium mixing bowl. Beat in one-third of the eggs
at a time, beating constantly with the spoon after each addition, until dough is
smooth.
2. Transfer dough to a pastry bag fitted with a plain round 1/2" tip. Pipe 12
mounds of dough about 1 1/2" wide onto the prepared baking sheet about 1"
apart (you may have enough dough to make 1 extra mound; cook's treat), then
dust mounds of dough with confectioners' sugar. Transfer to oven, immediately
reduce oven temperature to 400º, and bake until puffed and deep golden brown,
15–18 minutes. Set puffs on a rack to cool completely.
3. For the sauce: Melt chocolate in a medium bowl set over a medium pot of
gently simmering water over medium-low heat. Meanwhile, bring milk to a
simmer in a medium saucepan over medium heat. Add cream to milk and return
to a simmer. Add the melted chocolate, sugar, and butter and whisk until smooth.
Keep sauce warm over lowest heat.
4. To assemble the puffs, make a wide incision in the side of each puff. Fill each
puff with a small scoop of ice cream. Spoon warm sauce over the puffs. Serve
immediately.
 Bûche de Noël

SERVES 8
INGREDIENTS
FOR THE ICING:
12 oz. semisweet chocolate
8 tbsp. unsalted butter
2⁄3 cup heavy cream
FOR THE MERINGUE:
10 tbsp. sugar
2 large egg whites
2 pinches cream of tartar
Pinch salt
1⁄2 tsp. vanilla extract
1⁄4 cup cocoa powder
1⁄2 cup confectioners' sugar
FOR THE ROULADE:
2 tbsp. softened butter
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
7 egg whites
2 tbsp. sugar
2 tbsp. dark rum
FOR THE FILLING:
4 oz. semisweet chocolate
6 tbsp. sugar
3 egg yolks
12 tbsp. unsalted butter
INSTRUCTIONS
1. For the icing: Melt chocolate and butter in the top of a double boiler set over
simmering water over medium-low heat, whisking often. Remove from heat and
gradually whisk in cream. Transfer to a medium bowl and set aside at room
temperature, stirring occasionally, until icing thickens, about 4 hours. (Don't
refrigerate; it makes icing hard to spread.)
2. For the meringue: Preheat oven to 200°. Combine sugar and 1/4 cup water in a
small saucepan, cover, and bring to a boil over medium-high heat, swirling pan
several times until sugar has dissolved, 1–2 minutes. Uncover pan and continue
to boil until syrup reaches softball stage or 236° on a candy thermometer, about
4 minutes more. Put egg whites in the bowl of a standing mixer fitted with a
whisk and beat on medium speed until frothy, then add cream of tartar and salt.
Gradually increase speed to high and beat until soft peaks form, about 30
seconds. Slowly pour in sugar syrup while continuing to beat until whites cool to
room temperature and become thick and shiny, about 10 minutes. Stir in vanilla.
Use a rubber spatula to transfer meringue to a pastry bag fitted with a 1/4" plain
pastry tip. To make meringue mushrooms, hold pastry tip perpendicular to a
parchment paper-lined baking sheet and pipe meringue into the shapes of
mushroom caps and stems of various sizes, then set aside for 5 minutes. Lightly
moisten a fingertip in cold water and smooth out any "tails" left behind on
mushroom caps. Bake meringues for 1 1/2 hours. Turn off oven and allow
meringues to rest in oven until dry and crisp, about 1 hour. Bore a small, shallow
hole in center of underside of each mushroom cap with the tip of a paring knife.
"Glue" stems to caps by dipping tips of stems into icing, then sticking into holes
in caps. Sift a little cocoa powder on tops of caps. Meringues can be stored in an
airtight container at room temperature for several days.
3. For the roulade: Preheat oven to 375°. Line a 16 1/2" × 12" heavy baking pan
with buttered parchment paper, cut large enough to hang over sides of the pan by
about 1". Put chocolate in a large mixing bowl and set aside. Bring cream just to
a boil in a saucepan over medium heat, then pour over chocolate and whisk until
smooth. Set aside to cool. Beat egg whites in the bowl of a standing mixer fitted
with a whisk on medium speed until frothy; increase speed to medium-high and
gradually add sugar, beating constantly, then increase speed to high and beat
until stiff, glossy peaks form, 30-40 seconds more. (Don't overbeat.) Mix one-
third of the whites into chocolate using a rubber spatula, then gently fold in
remaining whites in two batches, taking care not to deflate batter. Spread in
prepared pan and bake until a toothpick inserted in center comes out clean, 10–
12 minutes. Set aside to cool in the pan.
4. For the filling: Melt chocolate with 2 tbsp. water in the top of a double boiler
set over simmering water over medium heat. Stir to combine, then set aside to
cool. Combine sugar and 3 tbsp. water in a small heavy saucepan; cover and
bring to a boil over medium heat, swirling pan several times until sugar has
dissolved, about 1 minute. Uncover and continue to boil until syrup reaches the
softball stage or 236° on a candy thermometer, about 5 minutes more.
Meanwhile, beat yolks in the bowl of a standing mixer fitted with a whisk on
high speed until thick and pale yellow, about 3 minutes. Reduce speed to
medium and gradually pour in hot syrup. Beat constantly until mixture cools to
room temperature, about 10 minutes. Allow butter to soften, then beat into egg
mixture 1 tbsp. at a time, waiting until it's completely incorporated before adding
more; continue beating until thick and smooth, about 5 minutes total. Stir in
cooled chocolate and set aside.

5. To assemble the bûche: Transfer roulade with parchment to a clean work

surface, sprinkle with rum, then spread filling evenly over top using a metal
spatula. Grab the long edge of the parchment paper with two hands and gently
roll roulade onto itself, pulling off paper as you roll. To make stumps, diagonally
cut a 2" length from each end of bûche; then, to make the stumps thinner than
the bûche, partially unroll each piece, trim off flap, and discard. Set stumps
aside.
6. Using two long metal spatulas, carefully transfer bûche to a serving platter
lined with strips of waxed paper. "Glue" stumps onto bûche with some of the
icing. Melt 1/4 cup of icing in a saucepan over low heat, then spoon it over
stumps to coat completely. Spread remaining icing on bûche, dragging spatula
along icing to simulate tree bark. Remove waxed-paper strips. Decorate with
mushrooms, then sift confectioners' sugar over mushrooms and bûche.
 Flourless Chocolate Soufflé (Soufflé au Chocolat)

SERVES 3–4

INGREDIENTS
3 tbsp. milk
5½ tbsp. sugar, plus additional for dusting soufflé dish
4 oz. semisweet chocolate, coarsely chopped
2 egg yolks
3 egg whites
Confectioners' sugar

INSTRUCTIONS
1. Preheat oven to 375°. Place milk and 4 tbsp. sugar in a small saucepan and stir
over medium-low heat until sugar dissolves, about 45 seconds. Stir in chocolate
and cook until melted, 1–2 minutes. Transfer to a nonreactive bowl (glass or
stainless steel), cool for 5 minutes, then beat in egg yolks.

2. Beat egg whites in a nonreactive bowl until foamy, then sprinkle in remaining
sugar, beating until stiff peaks form.

3. Butter a small soufflé dish (2½" deep, 6'' diameter; soufflé will not rise in a
larger dish) or three to four smaller ramekins, then lightly dust with sugar.
Gently mix one-third of the egg whites into chocolate mixture, then fold in
remaining whites, one-third at a time. Do not overmix. Spoon batter into dish.

4. Make sure oven rack is low enough to allow soufflé room to rise as much as
2'' above the dish. Bake until puffed, about 25 minutes. Dust with confectioners'
sugar and serve immediately. (Soufflé will begin to deflate after about 2
minutes.)
 Crepes Suzette

SERVES 6
INGREDIENTS
FOR THE CRÊPES
6 tbsp. flour
6 eggs
6 tbsp. milk
3 tbsp. heavy cream
Unsalted butter, as needed

FOR THE SAUCE

3 oranges
16 tbsp. unsalted butter, softened
10 tbsp. sugar
7 tbsp. Cointreau
1 tbsp. kirsch
1 tsp. orange flower water
5 tbsp. cognac
INSTRUCTIONS
1. For the crêpes: Whisk together flour and eggs in a medium bowl. Add milk
and cream, and whisk until smooth. Pour through a fine strainer into a bowl,
cover, and refrigerate for 2 hours or overnight.
2. For the sauce: Use a vegetable peeler to remove rind from 2 of the oranges,
avoiding pith; mince rind and set aside. Juice all the oranges and set juice aside.
In a medium bowl, beat butter and ½ cup sugar on high speed of a hand mixer
until light and fluffy, about 2 minutes. Add rind to butter and beat for 1 minute.
Gradually drizzle in juice, 2 tbsp. of the Cointreau, kirsch, and orange flower
water, beating constantly until very light and fluffy, about 2 minutes more.

3. Heat a seasoned crêpe pan or small nonstick skillet over medium-high heat
until hot. Grease pan with a little butter, then pour in ¼ cup batter. Working
quickly, swirl batter to just coat pan, and cook until edges brown, about 1
minute. Turn with a spatula and brown other side for about 30 seconds. Transfer
to a plate and repeat with remaining batter, greasing pan only as needed.

4. Melt orange butter sauce in a 12″ skillet over medium heat until bubbling. Dip
both sides of one crêpe in sauce, then, with best side facing down, fold in half,
then in half again. Repeat process with remaining crêpes, arranging and
overlapping them around the perimeter of the pan. Sprinkle with remaining
sugar. Remove pan from heat, pour remaining Cointreau and the cognac over
crêpes, and carefully ignite with a match. Spoon sauce over crêpes until flame
dies out, and then serve immediately.
 Upside-down Apple Tart

SERVES 8
INGREDIENTS

For the pastry:

1 1/2 cups flour
6 tbsp. confectioners' sugar
1/2 tsp. salt
10 tbsp. butter, cut into small pieces
1 egg, lightly beaten

For the apples:

8 granny smith apples
12 tbsp. butter, cut into small pieces
1 cup sugar
INSTRUCTIONS

1. For the pastry: Sift together flour, sugar, and salt into a large mixing bowl.
Use a pastry cutter or two knives to work butter into flour until it resembles
coarse meal. Stir in egg with a fork until dough just begins to hold together.
Press dough into a rough ball, then transfer to a lightly floured surface. Knead
dough a few times, gather into a ball, then flatten slightly to make a disk. Wrap
disk in plastic and refrigerate for 30 minutes.
2. For the apples: Preheat oven to 375°. Peel, quarter, and core apples. Melt
butter in a 10" cast-iron skillet over medium heat, then remove from heat and
sprinkle evenly with sugar. Tightly pack apples around inside edge of skillet,
standing upright on their sides, nestled against one another. Arrange remaining
apples in similar position in center of skillet. (Apples will shrink as they cook.)
Return to high heat and cook until butter and sugar caramelize to a rich brown,
about 15 minutes. Remove from heat, then carefully turn apples over to
uncooked side with a fork, taking care not to burn your fingers. Return to heat
and cook 5–8 minutes longer. Remove from heat.

3. Roll out dough on a lightly floured surface into a 12" circle. Drape pastry over
apples and skillet, then tuck overhanging dough between apples and inside wall
of skillet. Bake in oven until pastry is golden, 20–30 minutes. Allow tart to cool
for 15 minutes, then loosen edges with a knife. Place a platter on top of skillet
and invert quickly and carefully. Serve warm.
 Crème Brûlée

SERVES 4
INGREDIENTS
2 cups heavy cream
5 tbsp. sugar
1/2 vanilla bean, split
Small pinch salt
4 egg yolks
INSTRUCTIONS

1. Preheat oven to 275°. In a small pan, bring cream, 2 tbsp. sugar, vanilla bean,
and salt just to a boil over medium heat. Remove from heat and set aside to cool.
Remove and discard vanilla bean.

2. In another bowl, whisk egg yolks with 1 tbsp. sugar until sugar dissolves.
Slowly whisk in cooled cream (if it is not cool, yolks will scramble). Strain
through a fine sieve.

3. Divide custard between 4 shallow gratin dishes (each about 1/2 cup in
capacity). Place dishes in a baking pan, then place pan in oven. Pour enough
cold water into pan to come about halfway up sides of dishes. Bake until
custards set, 30-35 minutes.
4. Cover cooled custards with plastic wrap. Chill in refrigerator for at least 4
hours or overnight. Before serving, sprinkle 1 1/2 tsp. sugar on each custard and
use a blowtorch to caramelize tops, holding torch at an angle (flame should
barely touch surface) to brown sugar.