Pastry & Desserts
Ice creams, tarts, creams, and the pastry work that finishes the meal with generosity.
Collection
37 recipes ready to cook.
Vanilla Pizzelle
Classic thin vanilla waffle cookies, crisp and lightly sweet.
Vanilla Ice Cream
Classic vanilla ice cream with rich custard base and vanilla bean paste.
Tart Dough
Versatile tart dough that bakes up crisp and golden, perfect for sweet tarts.
Streusel
Crumbly streusel topping with feulletine for extra crunch, perfect for desserts.
Rum Chantilly Cream
Light whipped cream with rum flavor, perfect for topping desserts or filling pastries.
Old Fashioned Chocolate Icing
Classic chocolate icing with crème fraiche, perfect for coating cakes.
Lemon Curd
Tangy lemon curd with vibrant yellow color, perfect for tarts or fillings.
Italian Meringue
Stable cooked meringue with gelatin, perfect for piping or frosting cakes.
Graham Walnut Crust
Nutty crust combining graham crackers and walnuts, perfect for cheesecake bases.
Graham Cracker Dough
Sweet, crumbly graham cracker dough used for cheesecake crusts and bases.
Creme Fraiche Topping
Simple creme fraiche topping for cheesecakes, baked briefly for perfect texture.
Creme Brulee
Classic vanilla custard with caramelized sugar crust, served in individual ramekins.
Coconut Chiffon Cake
Light, airy coconut cake with finely ground coconut throughout the batter.
Coconut Bavaroise
Light coconut mousse used as layers in coconut cakes, with fabbri coconut compound.
Chocolate Sauce
Rich chocolate sauce with deep cocoa flavor, perfect for drizzling over desserts.
Chocolate Pizzelle
Thin, crisp chocolate waffle cookies perfect for garnishing desserts.
Chocolate Ice Cream
Rich chocolate ice cream made with cocoa powder and 70% dark chocolate.
Chocolate Cremeux
Ultra-smooth chocolate custard used as layers in the triple chocolate gateau.
Cheesecake
Classic creamy cheesecake with graham walnut crust, perfect for any occasion.
Butterscotch Sauce
Rich butterscotch sauce with vanilla and schnapps notes, perfect for drizzling over desserts.
Bourbon Chantilly Cream
Light, boozy whipped cream with bourbon flavor, perfect for topping desserts.
Rum Caramel
Smooth caramel sauce with rum flavor, excellent for desserts and glazing fruits.
Bourbon Caramel
Rich caramel sauce with bourbon notes, perfect for glazing bananas or drizzling over desserts.
Blackout Cake
Triple chocolate gateau with intense cocoa flavor, perfect for chocolate lovers.
Banana Pastry Cream
Rich banana-flavored pastry cream perfect for banoffee pies or as a filling for various desserts.
Banana Ice Cream
Creamy banana ice cream made with banana milk infusion. Perfect for desserts or as a component in more complex creations.
Snails with Herb Butter
Escargots only sound fancy until you make them once. After that, you realize the dish is really about absurdly good garlic herb butter and hot bread or pastry to catch it.
Salmon Tartare
This is a knife job, not a blender job. Clean salmon, tight cuts, and cold service make the dish feel precise from the first bite.
Potato Purée
If you want to understand French cooking, start here. Butter, potatoes, salt, and technique turn into something far greater than the shopping list suggests.
Mustard Mayonnaise
This is the mayonnaise you want with cold shellfish. It stays mellow, smooth, and just mustardy enough to keep things interesting.
House Vinaigrette
This is the everyday French bistro dressing. Mustard gives it grip, vinegar gives it shape, and the oil rounds it out without making it dull.
Flageolets
Beans can carry a plate if you cook them like they deserve your attention. Flageolets should come out creamy, intact, and deeply seasoned.
Chicken Jus
Jus is stock with intent. You start with roasted bones and keep reducing until the flavor gets tight, glossy, and ready for the spoon.
Chicken Brine
A simple brine buys you margin. The chicken seasons deeper, stays juicier, and forgives small mistakes in the pan or oven.
Cauliflower Gratin
This is what happens when cauliflower gets treated like it matters. A little curry and horseradish wake up the cream without turning the dish into a stunt.
Boudin Noir with Potato Purée and Caramelized Apples
This is bistro food at full volume. Rich sausage, tart apple, and buttery potatoes make sense the second they hit the same fork.
Basic Quiche Appareil
A proper quiche filling should bake silky, not rubbery. This custard is the base that lets the garnish speak without the eggs getting heavy.