There's something special about having your very own dessert. Larger than petits fours, but just as precious, the surprising layer of madeleine cake push these tarts past pleasant and towards perfection.
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According to Keller, this is the easiest recipe in the Bouchon Bakery Cookbook. It's also one of the most fun. Toasty vanilla crêpes sandwich layer upon layer of thick, orange-zested pastry cream.
We know it's still January. But these pretty little lighter-than-air eggs give us something to look forward to. Namely, spring. Nothing more complex than marshmallows and decorating sugar, but they're worlds better than anything store-bought.
Think of these as an elegant Oreo. An elegant, giant Oreo. Deeply chocolatey, with a white chocolate based cream that's far more satisfying than sugar paste, these are cookies you can eat alone, or filled, or double filled. Don't tell Keller.
Read more about this cookie-making experiment here....
Read more about Bouchon Bakery's Langues de Chat on Serious Eats: New York as part of our series of recipes from famous restaurants in New York City....