Philippe Excoffier’s Soufflé au Chocolat
Chef Philippe Excoffier, former personal chef to the U.S. Ambassador to France, shares his decadent chocolate soufflé recipe. After making this soufflé with Chef...
Everything Morning Buns
Our Everything Morning Bun goes to the savory side of breakfast pastry, pairing crispy laminated texture with the umami-rich flavor blend of everything seasoning,...
Cinnamon Sugar Morning Buns
It’s a callback to the cinnamon sugar-packed original but done one better. With our Danish Dough base and brown sugar and cinnamon filling, there...
Caramelized White Chocolate Choux Puffs
This recipe by Jesse Szewczyk uses the same technique as choux au craquelin, the adorable cream puffs topped with crunchy sugar. The crackled topping accentuates the...
Conchas
To give our version of this Mexican sweet roll an even more tender, heightened pillowy texture than the traditional recipe, we enrich the dough...
Gingerbread Morning Buns
Our gingerbread morning buns are the perfect holiday breakfast! We were obsessed with The Vanilla Bean Blog creator Sarah Kieffer’s brilliant idea to bake her...
Tahini Chocolate Rugelach
This traditional Jewish pastry from Joshua Weissman is essentially a cream cheese-based sweet dough that’s rolled with all sorts of fillings. Traditionally, rugelach is...
Peppermint Bark Puff Pastry Wreaths
Because puff pastry requires a bit of effort to make, recipe developer, Erin Jeanne McDowell, likes to make a large batch and freeze a...
Black Cocoa Kouign Amann
The buttered, sugared, and laminated Breton pastry, now in your favorite shade of cocoa. Little can be improved upon the kouign amann, but here,...
Pink Peppercorn Madeleines with Five-Spice Pomegranate Glaze
When blogger, Rebecca Firth, lived in Beijing, her family would often go to Maison Boulud, where the bartenders served up madeleines with cocktails. This...