The key to perfect candied orange peel is removing as much white pith as possible and blanching the peels three times to eliminate bitterness. You can use either a quartering method for substantial strips or a vegetable peeler for delicate ribbons. The result is tender, sweet, jewel-like strips of candied citrus with a sparkling sugar…
This cheesecake combines the best of three classic desserts – the richness of cheesecake, the warm spices of pumpkin pie, and the nutty crunch of pecan pie. The crust is made with graham crackers and chopped pecans, giving you a buttery, crunchy base. The filling is creamy, smooth, and loaded with pumpkin and warm spices…
Chocolate pot de crème is a classic French dessert – richer than pudding, silkier than mousse, and deeply chocolate. The custard is made with cream, egg yolks, and both dark and white chocolate, creating layers of flavor and a velvety texture that melts on your tongue. It’s baked gently in a water bath, which gives…
An apple galette is a rustic, free-form tart – all the elegance of a French pastry without the fussiness of a pie pan. Thin slices of apple get arranged in a tight spiral pattern that looks like a rose, tucked into buttery brisée dough, and baked until the crust is golden and flaky and the…
These are the muffins you make when you want cinnamon flavor that actually tastes like cinnamon. Not a hint. Not a whisper. Full cinnamon. The batter is swirled—part plain, part cinnamon-heavy—so every bite has contrast. Chocolate chips for sweetness. Cinnamon sugar on top for crunch. They freeze perfectly, reheat in 20 seconds, and disappear faster…
This is Chantilly cream. Sweetened whipped cream with vanilla. That’s it. But calling it “Chantilly” immediately makes it sound more elegant, and honestly, it is. This is the cream you see on top of fancy French desserts, dolloped on chocolate mousse, piped onto pastries, or served alongside fresh berries. It’s named after the Château de…
There’s chocolate mousse, and then there’s real chocolate mousse. Most recipes online just tell you to mix melted chocolate with whipped cream – that’s not mousse, that’s chocolate pudding pretending to be mousse. Real French chocolate mousse is light, airy, and full of tiny air bubbles that melt on your tongue. The secret? A proper…