recipes

• Whisk together 4 whole eggs, 4 egg yolks (reserve remaining whites), and 1 cup sugar in a 4-qt.
• saucepan.
• Add kosher salt, lemon juice, and zest; stir until smooth.
• Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens to the consistency of loose pudding, about 10 minutes.
• Pour through a fine strainer into a large bowl and chill in the refrigerator.
• In a separate bowl, whisk the reserved egg whites with the remaining ¼ cup of sugar until stiff peaks form.
• Gently fold the egg whites into the chilled lemon curd mixture.
• In another bowl, whisk the heavy cream and vanilla extract until stiff peaks form.
• Fold the whipped cream into the lemon curd mixture until fully combined.
• Spoon the lemon mousse into serving cups and chill in the refrigerator before serving.

• Preheat the oven to 375°F (190°C).
• Grease a 10″ cake pan and set aside.
• In a mixing bowl, whisk together the melted butter, sugar, milk, vanilla extract, kosher salt, and orange zest.
• Add the chestnut flour and whole blanched almonds to the mixture.
• Stir until smooth.
• Pour the batter into the prepared cake pan and sprinkle with sliced almonds on top.
• Bake until the tart is browned and set, about 25 minutes.
• Let the tart cool in the pan for a few minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (175°C).
• Grease and flour a 12-cup muffin pan; set aside.
• Heat butter and vanilla bean with seeds in a 2-qt.
• saucepan over medium heat.
• Cook, swirling the pan, until the butter begins to brown, about 20 minutes.
• Remove from heat and discard the vanilla bean.
• Whisk the butter briefly and pour into a measuring cup until you have 1¼ cups; reserve any remaining for another use.
• Combine flour and almonds in a food processor and process until almonds are finely ground.
• Transfer to a large bowl and add confectioners’ sugar and salt; whisk to combine.
• Add the reserved browned butter, egg whites, and orange zest.
• Whisk until just combined.
• Pour about ¼ cup batter into each muffin cup and bake until golden brown and lightly caramelized at the edges, about 25 minutes.
• Let cool for 10 minutes, then invert cakes onto a wire rack to cool completely.
• Repeat with remaining batter.
• Place chocolate in a medium bowl; set aside.
• Bring cream to a boil in a 1-qt.
• saucepan over medium-high heat, then pour over chocolate; let sit for 1 minute.
• Using a small rubber spatula, slowly stir from the center until the chocolate is smooth.
• Dip the tops of each cake in the chocolate, then invert onto a wire rack or baking sheet.
• Let the chocolate set before serving.

• Preheat the oven to 350°F (175°C).
• Butter and flour an 8″ square baking pan; set aside.
• In a food processor, process 8 tbsp.
• of cubed and chilled butter, 1 cup flour, and 1/4 cup maple sugar until combined.
• Transfer the mixture to the prepared pan and press evenly into the bottom.
• Bake until lightly browned, about 15 minutes.
• In a mixing bowl, whisk together the remaining 2 tbsp.
• flour and 2/3 cup maple sugar.
• Add the maple syrup, chopped walnuts, kosher salt, and lightly beaten eggs.
• Mix until well combined.
• Pour the mixture over the baked crust and bake until the filling is golden brown and set, about 30 to 35 minutes.
• Allow to cool completely in the pan before cutting into squares and serving.

Whip the Cream:

• In a large bowl, beat the heavy cream, vanilla extract, and kosher salt with a whisk until stiff peaks form.
• Chill the whipped cream in the refrigerator.

Beat the Egg Whites:

• In another large bowl, beat the egg whites with a whisk until soft peaks form.
• While whisking, slowly add the sugar and continue beating until stiff peaks form.

Combine Mixtures:

• Add the melted and cooled chocolate to the egg whites and fold gently until almost incorporated.
• Add the whipped cream and fold until completely incorporated.

Chill and Serve:

• Divide the chocolate mousse among serving cups.
• Chill in the refrigerator for at least 2 hours before serving.
• Sprinkle with chocolate shavings just before serving.

Prepare Cream Cheese Mixture:

• In a large mixing bowl, place the cream cheese and vanilla seeds.
• Beat on medium-high speed with a hand mixer until very smooth, about 2 minutes.
• Add the heavy cream and beat until smooth and fluffy, about 2 minutes more.
• Set aside.

Beat Egg Whites:

• In another bowl, place the salt and egg whites.
• Beat on medium-high speed with a hand mixer until soft peaks form.
• While beating, slowly add the sugar and continue to beat until stiff peaks form.
• Set aside.

Melt White Chocolate:

• Place the finely chopped white chocolate in a medium bowl.
• Set the bowl over a 4-quart saucepan of simmering water.
• Cook, stirring constantly, until the chocolate is just melted.
• Remove from heat and let cool for 5 minutes.

Combine Mixtures:

• Pour the melted white chocolate into the cream cheese mixture.
• Fold with a rubber spatula until almost combined.
• Add the beaten egg whites and fold gently until just combined.

Pipe and Set:

• Transfer the mousse to a piping bag fitted with a ¾” tip.
• Pipe the mousse into serving glasses.
• Refrigerate until set, at least 2 hours, before serving.

Prepare Molds:

• Grease and flour 1½” round financier molds or mini-muffin pans; set aside.

Brown the Butter:

• Heat the butter in a 2-quart saucepan over medium heat; cook, without stirring, until the butter begins to brown, about 5 minutes.
• Pour the browned butter through a fine strainer into a bowl; let cool.

Prepare the Batter:

• In a mixing bowl, whisk together the sugar, light brown sugar, salt, and egg whites until smooth.
• Add the flour, finely ground pistachios, ground almonds, and baking powder to the mixture; stir until combined.
• Add the cooled browned butter and stir until smooth.
• Refrigerate the batter for 1 hour.

Bake the Financiers:

• Preheat the oven to 350°F (175°C).
• Pour about 1 teaspoon of batter into each prepared mold.
• Sprinkle the top of each with finely chopped pistachios.
• Bake until golden brown, about 16 minutes.

Cool and Serve:

• Remove from the oven and let cool in the molds for a few minutes before transferring to a wire rack to cool completely.
• Serve the financiers at room temperature.

Prepare the Pâte à Choux Dough:

• Preheat the oven to 425°F (220°C).
• In a 4-quart saucepan, bring the butter, salt, and 1½ cups water to a boil over high heat.
• Remove the pan from heat, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a thick dough and pulls away from the sides of the pan, about 2 minutes.
• Return the pan to heat and cook, stirring constantly, until the dough is lightly dried, about 2 minutes more.
• Transfer the dough to a bowl and let cool for 5 minutes.
• Using a wooden spoon, beat in 8 eggs, one at a time, making sure each egg is completely incorporated before adding the next.
• The dough should be thick, shiny, and smooth.

Bake the Cream Puffs:

• Dip two spoons in water, shake off excess, and scoop a walnut-size piece of dough with one spoon.
• With the other spoon, scrape the dough onto a parchment-lined baking sheet, setting pieces 1 inch apart.
• Lightly beat the remaining egg with a pinch of salt and brush each piece of dough with it.
• Bake until puffed and light brown, about 10 minutes.
• Reduce oven temperature to 350°F (175°C) and continue to bake until well browned, about 15 minutes.
• Let cool.

Prepare the Filling:

• In a 4-quart saucepan, bring 1 cup of milk and sugar to a boil over medium heat.
• Meanwhile, whisk the remaining ½ cup milk, cornstarch, and egg yolks together in a large bowl.
• Slowly pour half the hot milk into the yolk mixture, whisking constantly, then return the mixture to the saucepan.
• Cook, stirring constantly with a wooden spoon, until it thickens and just returns to a boil.
• Stir in the vanilla and transfer to a bowl; cover with plastic wrap and refrigerate until chilled.
• In a large bowl, beat the softened butter on medium speed with a hand mixer until pale and fluffy.
• Add the cold filling and beat until smooth and fluffy, about 4 minutes.
• Spoon the filling into a pastry bag fitted with a plain ¼″ tip.
• Gently poke a hole in the flat side of each baked, cooled puff with the tip and pipe in the filling.

Prepare the Caramel:

• Place 2 cups of sugar and ½ cup of water in a shallow saucepan and stir to combine.
• Cover and cook over medium heat until the sugar turns light amber, about 15–20 minutes.
• Remove from heat.

Assemble the Croquembouche:

• Using tongs, dip the top of each filled puff in hot caramel.
• Place puffs, glazed side up, on a plastic-lined tray.
• Form the base with 12–14 glazed cooled puffs, sticking them together with more caramel.
• Add puffs, layer by layer, to form a hollow cone.
• Reheat the caramel as needed if it becomes too thick, and make more caramel with the remaining sugar and water when the first batch becomes too thick to work with.
• Allow the caramel to cool until it is the consistency of honey.
• With a spoon, drizzle thin strings of caramel around the cone; let cool until brittle and set.
• Serve the croquembouche within 4 hours of making to ensure the filling doesn’t soften the puffs.

Prepare the Pan:

• Line an 8″ x 8″ baking pan with foil and set aside.

Melt Chocolate:

• In a 2-quart saucepan over low heat, melt the coarsely chopped chocolate, cubed butter, and salt, stirring frequently until smooth, about 8 to 10 minutes.
• Transfer the mixture to a food processor and set aside.

Prepare Egg Yolk Mixture:

• Place the egg yolks in a mixing bowl.
• While whisking constantly, slowly pour in ½ cup boiling water.
• Strain the egg yolk mixture and add it to the chocolate mixture in the food processor.
• Puree until smooth.

Chill Mixture:

• Spread the chocolate mixture evenly into the prepared baking pan.
• Chill in the refrigerator until firm, about 1 hour.

Form Truffles:

• Place the Dutch-process cocoa powder in a bowl.
• Invert the firm chocolate block onto a cutting board and discard the foil.
• Cut the chocolate into 1-inch squares.
• Toss the chocolate squares in the cocoa powder until coated.
• Arrange the coated truffles in a single layer on a parchment paper-lined baking sheet and chill until set, about 10 to 15 minutes.

Clarify Butter:

• Melt the butter in a 1-quart saucepan over medium-low heat.
• Using a small ladle, skim and discard the white film from the surface.
• Slowly pour the liquid from the pan into a bowl, leaving sediment behind.
• Let cool for 1 minute.

Prepare Dough:

• Line baking sheets with parchment paper and lightly grease; set aside.
• In a 4-quart saucepan, bring the clarified butter, sugar, salt, vodka, and 1¾ cups water to a boil over high heat.
• Reduce heat to medium, add the flour, potato flakes, and cornstarch.
• Cook, stirring constantly with a wooden spoon, until the mixture pulls away from the sides of the pan, 2-3 minutes.
• Continue to cook, stirring, until the mixture is slightly dry and a thin film coats the bottom of the pan, about 4 minutes more.
• Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment.
• Beat until slightly cool, about 2 minutes.
• Add the eggs one at a time, beating until completely absorbed and scraping the sides of the bowl as needed.
• Then beat in the egg whites.
• Transfer the dough to a pastry bag fitted with a ¾” star tip and refrigerate for 1 hour.

Fry Crullers:

• Heat 2 inches of canola oil in a 6-quart saucepan until a deep-fry thermometer reads 325°F (165°C).
• Pipe 3-inch rings of dough onto the greased parchment, spacing them at least 2 inches apart.
• Using scissors, cut the doughnuts out of the parchment paper, leaving about 1 inch of paper around the sides of each doughnut.
• Working in batches, place the crullers in the hot oil, paper side up.
• Use tongs to peel off and discard the paper.
• Cook, flipping once, until puffed and golden, about 15 minutes.
• Using a slotted spoon, transfer the crullers to a wire rack set over a baking sheet to cool completely.

Glaze Crullers:

• Whisk together the confectioners’ sugar, honey, and ½ cup hot water in a bowl until smooth.
• Dip the cooled crullers in the glaze, coating them completely.
• Return them to the wire rack until the glaze is set.