A highly versatile warm raspberry and almond cake that is perfect for any occassion.

Poires Belle Helene is a classic French dessert composed of pears poached in a vanilla syrup served with vanilla ice cream then drizzled with a hot chocolate sauce. It’s a very easy dessert to master and can be easily altered to suit your tastes.

Of all the culinary treats that grace the French Christmas table, nothing inspires more child-like joy than a rich, chocolate Bûche de Noël.

Looking for the perfect flourless chocolate cake to impress your guests or indulge in a decadent treat? This recipe takes the traditional flourless chocolate cake to the next level by incorporating buckwheat flour, adding a unique nutty depth that makes it truly stand out. Despite its name, buckwheat isn’t related to wheat at all; it’s a gluten-free seed related to rhubarb and sorrel, making it an excellent choice for gluten-sensitive diets.

Profiteroles are the perfect home dessert and guaranteed to please everyone, from small children to grown adults. And once you master the dough for profiteroles you can easily make several other classics like a feather-light beignet, gougères, and crispy potato puffs known as Pommes Dauphine.

This might start as a bad joke, but I promise it isn’t. I was making ‘Nun’s Farts’ yesterday, the more colorful name for feather-light deep-fried beignets, and was struck by how diverse the dough actually was. It got me thinking about the differences between how a chef and a home cook approach cooking. Chefs learn to multi-task many different preparations (mise en place) in order to be ready for service on any given day. Home cooks, while they may multi-task to get through their busy days, generally make one dish to feed their entire family. Most home cooks I have watched tend to make each dish from start to finish.