French Crullers with Citrus Glaze
Crullers are one of the many delicious offshoots of pâte à choux, the versatile French pastry dough that you cook twice, once on the...
Meyer Lemon Morning Buns
Inspired by the orange-infused morning buns available at Tartine in San Francisco, California, we decided to imbue our sunny version with the reigning star...
5 Recipes You Should Be Baking to Celebrate the Lunar New...
January 25 kicks off the Lunar New Year, a 15-day-long celebration of the beginning of the new year in the traditional Chinese calendar. For...
Peppermint Cream Puffs
Filled with velvety Peppermint Pastry Cream, these airy pâte à choux puffs combine French elegance with holiday flair. We used crushed peppermint candies to...
White Chocolate-Peppermint Sweet Rolls
If you’re on the hunt for the ultimate holiday breakfast, look no further than these pillowy sweet rolls. The white chocolate chunk, crushed peppermint,...
Orange Paris-Brest
Give your Thanksgiving table a touch of elegance with these Orange Paris-Brest, a citrusy take on one of France’s most iconic pastries, the Paris-Brest....
Vanilla Slice
We're paying tribute to one of New Zealand's signature desserts: the Vanilla Slice. It's made up of a layer of vanilla bean-speckled pastry cream...
Pear Cardamom Buns
With a mesmerizing yet easy-to-execute shape, these buns are spiced with bold, complex cardamom—the ideal companion for the subtly flavored pear. Slathered in every...
Ginger Brûlée Tarts
We couldn’t resist sharing this bakery favourite from our first book! At the bakery, we use a 45% fat cream that is often hard...
Strawberries and Cream Scones
We jazzed up a simple scone recipe with some fresh strawberries and cream.
Are you baking these scones for our Bake Sale for No Kid...