Category: pastry

Individual Chocolate Nut Pies

Individual Chocolate Nut Pies

The rich filling for these little pies is a mixture of bittersweet chocolate, corn syrup, eggs, and mixed nuts. Baked in a classic graham cracker crust in individual ramekins, they are easy and delicious.

Choux á la Crème

Choux á la Crème

Similar to ones my mother used to prepare, these cream puffs are filled with blackberry preserves and whipped cream and served on a simple but particularly flavorful chocolate sauce.

Crystallized Puff Paste of Orange

Crystallized Puff Paste of Orange

Caramelized puff pastry rounds are covered with pastry cream and orange segments and finished with a glaze.

Chocolate Paris-Brest Cake

Chocolate Paris-Brest Cake

Resembling a wheel, this French pastry is thought to have been created by a Parisian pastry chef to celebrate the famous bicycle race from Paris to Brest, in Brittany.

Cheesecake with Apricot-Blueberry Sauce

Cheesecake with Apricot-Blueberry Sauce

This cheesecake recipe remains my wife’s favorite and also that of my brother, who discovered it on his first trip to America. It’s dense, rich, and yet delicate. I like it served cool, but not ice cold.

Tarte Tatin

Tarte Tatin

Tarte Tatin, the famous upside-down caramelized apple tart created many years ago by the two Tatin sisters, is an example of a dish that originated in a home kitchen and eventually made its way into most of the great restaurants.

Tartelettes Aux Fruit Panaches

Tartelettes Aux Fruit Panaches

Thin disks of dough are baked with a topping of lightly sugared apricot and plum wedges until the pastry is crisp and the fruit soft.