Passion Fruit Mousse

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Bicolore Pain au Chocolat

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Millefeuille

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Rough Puff Pastry Part Trois: How to Assemble a Banana Tarte Tatin

This post is the third part in a series about rough puff pastry highlighting the [...]

How to Form Brioche Suisse 

Brioche Suisse seems so foreboding at first glance but it has become my go-to weekend [...]

Pave au Chocolat and Financiers

Continuing on my French patisserie journey…If you are looking for an easy way to enter [...]

A Coffee Tart, Pavlova, Kugelhopf, and Almond Bostock… What I’ve Been Baking this Week

I’m still working my way through “Patisserie Made Simple.”  I don’t think I mentioned how [...]

The Wonders of Rough Puff Pastry and Palmiers

The first time I tried making rough puff pastry I was quickly disheartened.   It [...]

Rough Puff Pastry Part Deux: Chausson aux Pommes or Apple Turnovers

This morning, I pulled out some of the rough puff pastry I made yesterday and [...]

What to do with Stale Croissants

​Croissants are still wonderful after a day or even two but after that they lose [...]