This classic French pastry, whose name means thousand leaves (for its delicate multiple layers), is known as the napoleon. The name is probably a reference not to the diminutive Corsican emperor, but to the multilayered confections of Naples.
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. The way was paved in the early 1800s by that genius of thermodynamics Benjamin Thompson, with his work on the resistance of egg whites to heat.
Literally named “crunch in the mouth,” croquembouche is an edible monument of caramelized pastry.
A back-of-the-box recipe for lemon icebox pie gets a gourmet upgrade with real whipped cream, lemon simple syrup, vanilla shortbread, and homemade candied lemon peel scattered over the top—it’s a lovely dessert for a special occasion.
This sweet, tart fruit pie is a beautiful showcase for the flavors of fall and winter. It’s great on a holiday table, and is at its best when served alongside a plate of cheese: the rich quince flavor balances beautifully with a wedge of funky, crumbly blue beside it on the plate.
Buttery shortbread meets gooey caramel meets salty pretzels in cookie bar form. We love that the caramel calls for sugar, honey, and maple syrup; it creates a multifaceted sweetness that pairs beautifully with the pretzel’s salt.
This two-bite pastry is as rich as the name suggests: its defining ingredients are almond flour, ground pistachios, and brown butter, lightened with whipped egg whites. Get the recipe for Pistachio Financiers »
A few essential techniques will help you achieve rich, flaky crusts and perfect fillings. Briefly cooking fruit fillings will concentrate their flavors and prevent soggy crusts, while using butter with a high fat percentage ensures flakiness. **Get more tips for perfect pies »**