This is the magic that happens when raisin tarts meet date squares. Unlike dates (which fall apart when cooked), raisins stay firm. Our trick? Chop them up nice and small for a spreadably smooth, melt-in-your-mouth mixture.
Рубрика: Desserts
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Tropézienne Brioche Tart
This nod to a famed dessert from the resort town of Saint-Tropez layers orange blossom pastry cream between two slices of lemony brioche gilded with a crisp, sugared crust. The soft and sticky dough is kneaded by hand to give it body and elasticity, and proofed twice to get a smaller crumb with no big air pockets. Once baked, the brioche is sliced in half on the horizontal—let it cool completely before you apply the chilled pastry cream, or else it could melt and run down the sides. Another pro tip: Enjoy this French treat tout de suite…it always tastes best the day you bake it!
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Coconut Bundt Cake with Raspberries and Pomegranate Seeds
This Bundt cake is red and white (holiday look: check), light and fluffy, and a breeze to pull off!
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Plum Pudding
This dessert stands the test of time—and a road test, to boot. Deep, rich and full-bodied, it’s studded with nubs of dried apricot, dates, cranberries, raisins and candied citrus peel, and won over the biggest plum-pudding skeptic—Brigitte (our editorial director, president and CEO). While it keeps nicely at room temp, it’s best served steamed, with hard sauce for a buttery-smooth sparkle. Start at least a week in advance to give it time to soak up that brandy.
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Chocolate Croissants
All you need is our simplified pastry dough (similar to what the pros call a basic semi-laminated or layered yeast dough) to make these chocolate croissants. A cinch to prepare from scratch, we have just the recipe to get you started. We folded our dough once to get a crumb—the soft interior of a pastry or baked good—that was more dense than a croissant, but with a buttery taste and texture all the same. Our tests using 64% dark chocolate also gave us the ideal result: It falls apart and melts as soon as it hits your mouth.
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Four-Layer Chocolate Yule Log
We gave the rolled and rounded yule log a modern makeover. Airy and extra-soft, the meringue-based cake is prepared on a single sheet-pan and simply cut into four pieces for clean lines that make it easier to box up. Those intense, dark, chocolatey layers are best eaten slightly chilled, and the ganache base firms up when cold, so it’s solid and sturdy for a trip. And to take it over the top, how about some pistachio crumble?
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Upside-Down Candied Orange Cake
This party headliner has it all: the spiciness of gingerbread, a nod to bittersweet marmalade and the softness of cake. We arranged thinly sliced discs of cara cara, navel and blood oranges, playing with sizes and colours, pulp and rind, for a mosaic effect. Tucked beneath the spiced batter, the layers of citrus steam cook to create a quick and tender confit as the cake rises. Flip it over onto a tray while it’s still warm and take your masterpiece to go.
