Archive for the 'Dessert' Category

Cronuts

Unless you’ve been living in a cave you’ve probably heard of the now famous cronuts. They’re the invention of Dominique Ansel of the namesake bakery in Soho and they are taking New York by storm. I’ve never had the actual cronut because they sell out in about 2 minutes every morning and as a result [...]

27 Comments

Rhubarb Meringue Bars

Spring is synonym with a lot of great produce like peas, asparagus and morels but let’s not forget the tender stalks of rhubarb that are at their best right now. Here’s a variation on Bouchon bakery rhubarb bars, they are essentially sugar & grenadine-cured rhubarb stalks baked in a brown butter filling on top of [...]

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Liège Waffles

The Liège waffle (or gaufre as we call them in Europe) is made with a yeast dough instead of batter and is dotted with bits of caramelized sugar, and is not, under any circumstance to be confused with Belgian waffles. Never, ever. That would make a whole lot of people angry. Everyone agrees they are [...]

26 Comments

Carrément Chocolat

If you believe the Mayan calendar, the end of the world is near. In about three weeks… err. Okay.. What I’m getting at is that end of the world or not you’ll need all the excuses you can find to make this chocolate cake. Most importantly you need to embrace that “who cares about the [...]

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Lemon-Olive Oil Cake with Toasted Meringue

This simple Ligurian lemon cake with a light olive taste and a soft texture is a favorite of mine. I love it even more topped with a toasted Swiss meringue which I changed from the original Pierre Hermé recipe because it’s more stable than a regular meringue (in case you want to leave the cake out [...]

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