It's no secret that the French take their desserts very seriously. Their classic pastries are often elaborate concoctions of meringue, pastry cream, mousse, pâte à choux, puff pastry, whipped cream, jam, ganache and more, more, more!
Oh croissants, how do we love thee? Let us count the ways. Sweet or savory, plain or filled with chocolate, almond, gelato, goat cheese ... I could literally go on forever.
If your spice cabinet is anything like mine, it's a fun house. I love browsing through my collection and being surprised by what I find (hello, Urfa pepper!). But when I'm actually cooking, I definitely have my go-tos. Here are the 15 essentials every cook should keep around.
In the world of teeny, tiny sweet treats, petit fours are the queen. These cute little squares of cake are wrapped in sweet fondant and usually topped with piped royal icing flowers. I decided to give mine an update with brightly colored coatings and a sprinkling of confetti, but we'll give you the skills to make 'em any way you like. Aren't you fancy!
Learn how to make a Danish coffee cake dough using a biga pre-ferment, which adds a slightly sweet and acidic flavor. See how to fill your cake and shape it three different ways: ladder, maple ring and Russian twist. Then proof, bake and garnish to finish it off.
Meet baking master Colette Christian and begin with an introduction to kouign amann, a round crusty cake. Then follow along as Colette shows you how to mix the dough, incorporate the butter and bake this beloved Breton pastry to flaky perfection. After that, experiment with various fillings such as jam and lemon curd.