Piping is often functional: use a pastry bag to transfer the mousse to the serving bowls, place the glaze in a piping bag to cover the cake. Precision is nice, but not always necessary. But if you are interested in creating detailed cakes, homemade chocolate bonbons, cute cookies, or delicate […]
Makes 6 servings This cake is dense and not too sweet, almost like a sweet cornbread. I like to use coarse polenta so that it also has an interesting texture, but if you have to use regular cornmeal, that works as well. Ingredients Polenta Cake 1/4 cup unsalted butter, at […]
Makes 3 lb This batch makes enough puff pastry for a few projects, but the dough freezes well, so don’t hesitate to double this recipe. The key to puff pastry is taking your time to chill the dough between folds. If it’s too soft, the butter will ooze out of […]
Makes 8 to 12 servings This cake is a cross between sticky toffee pudding and a fluffy pumpkin snacking cake. It is lightly spiced, spongy and moist, and best when bathed in maple caramel sauce. Leftover sauce should be refrigerated and lightly heated before serving. Substitute about 2 teaspoons of […]
Egg wash is a common recipe term—and lots of recipes take for granted that the reader knows what it means. And even if you do know the basics of an egg wash, you may not know why you’re using it. An egg wash is a blended mixture of egg, salt, […]
Makes 12 servings This granita—an icy, frozen dessert—will remind you of a chilled sangria, which makes it a favorite to enjoy as a treat poolside or as a refreshing course in a Mediterranean dinner party. Ingredients 3 cups water 1 3/4 cup red wine 3/4 cup sugar 3/4 cup orange […]
Makes 6 servings A trifle traditionally includes cake doused with sherry, a custard, and fresh fruit. This trifle introduces an egg-based sauce that the French call sabayon and the Italians, zabaglione. Marsala, with its rich, raisin-like flavor, gives the custard the same heady aroma that a classic trifle introduces by […]
Makes 8 – 10 servings Filling Caramel Topping Filling Caramel Topping Vanilla Tart Dough Dough Unbaked Tart Shell Blind-baked Tart Shell
This recipe makes a lot of tart shells, and while you can halve the recipe, this tender and buttery dough freezes incredibly well. With just a quick trip to the oven, they are a vehicle for any filling, either homemade or prepared, making them an easy last-minute dessert option you’ll […]
Keeping a jar of simple syrup in your pantry may seem like a waste of space, but once you have it, you’ll reach for it more than you think. And sure, you can buy a bottle of prepared simple syrup for many dollars, but it’s sort of absurdly easy and […]
“1/2 cup Dutch-process cocoa powder” is a phrase that strikes to the core of any baker who hasn’t yet spent hours of their time figuring out what that means. Read on for a possibly oversimplified but perfectly digestible guide to cocoa powder for your everyday baking needs. 1. There are […]
Makes one 9-inch pie Pie Filling All Butter Pie Crust Makes two 11-inch rounds Hand Method Food Processor Method Stand Mixer Method