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10/12/2012
Pain au Chocolat (Chocolate Croissant)
Everybody in France seems to eat croissants daily, especially pain au chocolat.
Issue #150
02/04/2009
Baked Alaska
Baked Alaska first made its way into print in Fannie Farmer's 1896 Boston Cooking-School Cook Book, but the idea of baking ice cream inside cake and meringue had been around for much of the century.
Issue #55
12/21/2012
Croquembouche (Caramel-Glazed Cream Puffs)
"The fine arts are five in number," wrote the chef Marie-Antoine Carême, "painting, sculpture, poetry, music, and architecture—whereof the principle branch is confectionery." He knew what he was talking about. After all, he created croquembouche, a spire of caramelized cream puffs.
Issue #31