Croissants are delicious on any table, but this recipe calls for a sweet surprise — there's pumpkin pie hiding inside! So not only do these deliver on the light-and-flaky texture you love in a croissant, but they also have a heartier punch to kick-start your seasonal celebrations. Pair them with a cup of coffee on a chilly autumn morning, or serve them as part of a tasty Thanksgiving dinner — either way, your taste buds are in for a treat.
The best appetizers are finger foods that don't require any plates or utensils. But unfortunately even we get sick of crackers/cheese and chips/dip. Good news, party people: Most every food can be turned into finger food with the help of an easy-to-make pastry called a vol-au-vent.
If you ever saw the French movie Amélie, you probably fell a little in love with baking crème brûlée and the magical sound of a spoon cracking the crisp, caramelized top and sinking into the vanilla-scented custard below.
We know what you're thinking: Meringue cookies are so fancy, they must be difficult to make. Surprise — whipping together a batch is actually pretty simple. Plus, with this Joshua John Russell recipe, you only need three ingredients.
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!
"Picking out the 10 best French pastries is not as much fun as it sounds," said no one ever.
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 ours, it's a fun house. We love browsing through our collection and being surprised by what we find (hello, Urfa pepper!). But when we're actually cooking, we definitely have our 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!
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.