recipes

• Preheat and Prepare: Preheat your oven to 375°F (190°C).
• Mix Dough: In a large mixing bowl, combine the almond paste, superfine sugar, and salt.
• Knead together with your hands until just incorporated.
• Add Liqueur: Pour in the amaretto liqueur and gently work it into the dough until smooth.
• Form Macaroons: Sift the powdered sugar into another mixing bowl.
• Using a ½ oz. metal scoop, portion out the dough, coat each portion thoroughly with powdered sugar, and place them on a parchment-lined baking sheet.
• Ensure there is a 1-inch space between each macaroon.
• Shape and Dry: Pinch the sides of each macaroon, leaving a small well in the center.
• Let them sit for 20 minutes to dry out.
• Bake: Bake in the preheated oven for 10-12 minutes or until golden brown.
• Cool and Serve: Remove from the oven and let cool completely before serving.
• Store in an airtight container if not serving immediately.

• Preheat the oven to 350°F (175°C).
• Line two baking sheets with parchment paper and set aside.
• In the bowl of a food processor, combine the confectioners’ sugar and almond flour.
• Pulse until finely ground.
• In a separate mixing bowl, beat the egg whites with an electric mixer until soft peaks form.
• Gradually add the granulated sugar, continuing to beat until medium-stiff peaks form.
• If using, add food coloring at this stage and mix until combined.
• Carefully fold the dry almond flour mixture into the meringue until the batter is smooth and shiny.
• Transfer the batter into a piping bag fitted with a 1/2″ tip.
• Pipe the batter onto the prepared baking sheets in 1″ circles, spacing them about 1″ apart.
• Firmly tap the baking sheets on the countertop a few times to release any air bubbles.
• Bake in the preheated oven for 15-18 minutes, until the macarons are set and can be easily lifted off the parchment paper.
• Let the macarons cool completely on the baking sheets.
• Once cooled, fill with Italian buttercream and sandwich the cookies together.
• Store the filled macarons uncovered in the fridge for 1-2 days before consuming.
• Filled macarons can be frozen for up to 1 month.

• In a 4-qt.
• saucepan, combine blueberries, strawberries, granulated sugar, 1/4 tsp.
• salt, and peaches.
• Simmer until the blueberries begin to burst, about 15 minutes.
• Remove from heat and let cool.
• In a large bowl, whisk together the flour, confectioners’ sugar, and baking powder.
• In another bowl, whisk 1 tsp.
• salt, milk, yogurt, melted butter, vanilla extract, and eggs.
• Gradually whisk the dry ingredients into the wet ingredients until a smooth batter forms.
• Heat a 12″ nonstick skillet over medium-high heat.
• Working in batches, pour about 1/3 cup batter into the skillet, tilting the skillet to let the batter cover the bottom completely.
• Cook until the crêpe is lightly browned on the bottom, 1–2 minutes.
• Flip and cook for 1 more minute.
• Transfer to a plate and repeat with the remaining batter.
• In a bowl, whisk the remaining salt, fromage blanc, sour cream, and maple syrup until smooth.
• To assemble, spread each crêpe with about 3 tablespoons of the fromage blanc mixture and the berry mixture.
• Roll up the crêpes and garnish with whipped cream and any remaining fruit.

• Beat the egg yolks in a mixing bowl until thick and pale yellow.
• Gradually add the sugar, continuing to beat until well combined.
• In a saucepan, scald the milk (heat until just below boiling).
• Slowly pour the scalded milk into the egg and sugar mixture, whisking constantly to prevent the eggs from curdling.
• Add the lavender honey to the mixture and whisk until fully dissolved.
• Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
• Remove from heat and let it cool.
• Refrigerate until completely cold.
• Pour the chilled mixture into an ice cream maker and process according to the manufacturer’s instructions.
• Once processed, transfer the ice cream to a container and freeze until hard before serving.

Whip the Cream:

• In a large mixing bowl, beat the heavy cream until stiff peaks form.
• Add half of the superfine sugar and continue to beat until stiff peaks form again.
• Gently fold in the remaining superfine sugar until well combined.

Prepare the Raspberries:

• Carefully fold the raspberries into the whipped cream, ensuring they are well coated without crushing them.

Assemble the Dish:

• Transfer the raspberry mixture to a wide serving dish.
• Sprinkle the demerara sugar evenly over the top.

Caramelize the Sugar:

• Using a kitchen torch, caramelize the demerara sugar until it bubbles and darkens in spots, creating a crispy caramelized layer.

Chill and Serve:

• Refrigerate the dessert for about 15 minutes to allow the sugar to harden.
• Scoop servings into bowls, making sure each portion includes some of the crunchy sugar topping.
• Serve immediately.

Preheat Oven and Prepare Pan:

• Preheat the oven to 350°F (175°C).
• Butter and flour a 9-inch cake pan, preferably one with a removable bottom.

Measure Ingredients:

• Weigh the eggs in their shells to determine the weight (approximately 6 ounces for 3 large eggs).
• Weigh out equal amounts (6 ounces each) of sugar, flour, and olive oil based on the egg weight.

Prepare the Batter:

• Separate the egg whites from the yolks and set aside.
• In a mixing bowl, beat the olive oil slowly into the sugar until fully absorbed.
• Beat on high for a few minutes to create a fluffy mixture.
• Add the egg yolks and beat vigorously until well blended.
• Gradually add the flour in quarters, incorporating fully each time.
• Add the vanilla extract (and almond extract if using), and stir to combine.
• Set mixture aside.

Beat Egg Whites:

• Add a pinch of salt to the egg whites and beat with clean beaters to soft peaks.
• Sprinkle reserved sugar (about 2 tablespoons) over the whites and continue beating to stiff peaks.
• Gently fold the egg whites into the batter with a spatula until thoroughly combined.

Assemble and Bake:

• Pour half the batter into the prepared cake pan.
• Distribute about three-quarters of the chopped fruit over the batter.
• Top with the remaining batter and distribute the remaining fruit over the top.
• Bake for about 45 minutes or until the cake is golden brown, the sides pull away from the pan, and a skewer inserted in the middle comes out clean.
• Remove from the oven and let cool on a cake rack before removing from the pan.

Prepare the Dough:

• Stir together yeast and ½ cup water heated to 115°F in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes.
• Stir in milk, sugar, 3 tbsp. melted butter, powdered milk, and salt; add flour.
• Mix on medium speed until a stiff dough forms, about 5 minutes.
• Transfer to a work surface and form into a thick square; wrap in plastic wrap and refrigerate for 2 hours.

Prepare the Butter Block:

• Place remaining butter on a sheet of plastic wrap; cover with another sheet.
• Using a rolling pin, pound and shape butter into a 6″, ½″-thick square; set aside.
• On a lightly floured work surface, roll dough into a 16″ square.
• Unwrap butter square and place on dough so its corners line up with the middle point of each side of the dough square; fold dough corners over butter so they meet in the center.
• Roll dough into a 12″ x 9″ rectangle, then tri-fold the dough like a letter.
• Wrap in plastic wrap and chill for 30 minutes.
• Repeat rolling and folding dough twice more; chill for 1 hour.

Shape the Croissants:

• Roll dough into a 20″ x 14″ x ¼″ thick sheet; halve lengthwise.
• Cut each half into about 9 triangles, about 3½″-wide at their base; cut a ½″-deep slit in the middle of each wide base.
• Place 1 chocolate bar parallel to the base near the cut; holding the tip of the opposite corner down, roll the base over the chocolate toward the tip until it forms a tight roll.
• Place croissant on a parchment paper-lined baking sheet, tip side down, and brush with egg wash.
• Repeat with remaining triangles, bars, and egg wash.
• Let croissants sit until doubled in size, about 2½–3 hours.

Bake the Croissants:

• Preheat oven to 375°F.
• Working with one baking sheet at a time, brush croissants with more egg wash; bake until deep golden brown, about 20 minutes.

Prepare the Dough:

• In a stand mixer fitted with a hook, stir together the ice-cold water and salt.
• Add the all-purpose flour, bread flour, and softened butter.
• Mix until a dough forms.
• Knead the dough until smooth, about 2–3 minutes.
• Form the dough into a disk, wrap it in plastic wrap, and chill for 1 hour.

Prepare the Cocoa Butter Block:

• Using a stand mixer fitted with a paddle, mix the chilled butter with the Dutch cocoa powder.
• Transfer the mixture to a sheet of plastic wrap and shape it into a 7″ x 10″ rectangle.
• Wrap in plastic wrap and chill until solid, about 1 hour.

Laminate the Dough:

• On a lightly floured surface, roll the dough into a 12″ x 18″ rectangle.
• Use a pastry brush to dust excess flour from both sides of the dough.
• Place the cocoa butter block onto the short end of the rectangle.
• Fold the other side of the dough up and over the butter.
• Pinch the dough edges to encase the butter.
• Working from one short end of the rectangle, use a rolling pin to press into the dough to soften the butter, using a rocking motion between ridges to lengthen the dough.
• Roll the dough into a 10″ x 24″ rectangle.
• Fold the dough into thirds, like a letter; wrap in plastic wrap and chill for 1 hour.

Repeat Laminations:

• With one short side of the rectangle facing you, roll the dough into a 10″ x 24″ rectangle.
• Fold the dough into thirds, wrap it in plastic wrap, and chill for 30 minutes.
• Repeat the rolling, folding, and chilling process 3 more times.
• Chill the dough for at least 1 hour before using.
• The dough can be frozen for up to 6 months.

Prepare the Apple Filling:

• Melt 4 tbsp. butter in a 4-qt. saucepan over medium-high heat.
• Add ½ cup granulated sugar, salt, and apples; cook, stirring occasionally, until apples are slightly caramelized, about 20 minutes.
• Pull pan from heat and add armagnac; carefully ignite with a match.
• Return to heat and cook until flames subside and liquid is reduced by half, about 3 minutes; let cool.

Assemble and Bake the Tart:

• Preheat the oven to 425°F (220°C).
• Grease a 10″ springform pan with butter; set aside.
• Melt the remaining butter in a 1-qt. saucepan; keep warm.
• Lay 1 sheet phyllo on a work surface; brush with some melted butter and sprinkle with 1 tsp. granulated sugar.
• Fit into prepared pan, allowing corners of dough to hang over edges.
• Repeat using 3 more sheets phyllo, laying each sheet at a 45° turn from the last.
• Spread apples over dough in an even layer.
• Cut remaining sheets of phyllo in quarters.
• Working with 1 piece at a time, pinch at the center and flip over, so that the corners are pulled together and facing up; place over top of tart.
• Repeat with remaining pieces phyllo until top of tart is covered.
• Drizzle with remaining melted butter; bake until golden and crisp, about 30 minutes.
• Let tart cool completely in the pan, then unmold and transfer to a serving platter.

• Preheat the oven to 425°F (220°C).
• Butter and flour a 10″ pie plate, then set aside.
• In a mixing bowl, whisk together the flour, sugar, and kosher salt.
• In another bowl, whisk the milk, vanilla extract, and eggs until well combined.
• Slowly whisk the dry ingredients into the wet ingredients, mixing until a smooth batter forms.
• Pour the batter into the prepared pie plate.
• Bake until browned in places, puffed in the center, and set around the edges, about 1 hour and 45 minutes.
• Transfer to a wire rack and let cool to room temperature.
• Chill in the refrigerator for 30 minutes before slicing and serving.