10 Recipes
Crème Brûlée
A silky vanilla baked custard chilled until set, then torched with sugar into a crackling caramel crust.
Tarte Tatin
An upside-down caramelized apple tart baked under puff pastry and dramatically flipped onto the serving plate.
Mousse au Chocolat
Airy dark chocolate mousse made from melted Valrhona chocolate folded with whipped egg whites and cream.
Mille-Feuille
Crispy puff pastry layers alternating with vanilla pastry cream and topped with fondant icing piped in a feather pattern.
Éclair
A choux pastry log piped with vanilla or coffee cream and glazed with a smooth chocolate fondant on top.
Île Flottante
Pillowy poached meringue islands floating on crème anglaise, scattered with toasted almonds and caramel threads.
Clafoutis
A Limousin batter pudding of cherries baked in a thick eggy custard until puffed golden like a sweet Dutch baby.
Paris-Brest
A ring of choux pastry split and filled with hazelnut praline mousseline cream, dusted with icing sugar.
Madeleines
Shell-shaped financier cakes with a characteristic hump, baked golden and flavored with lemon zest and browned butter.
Profiteroles
Choux puffs filled with vanilla ice cream and blanketed in a warm dark chocolate sauce at the table.