July 9, 2014 Recipes

How to Make Mini Pavlovas

mini pavlovas with whipped cream and strawberries


Earlier this month, I went on my annual strawberry picking trip, and the dessert I love to make AND eat with the berries are mini pavlovas. I’m really happy with the meringues. The first time I made one large disc and it cracked quite a bit. But, don’t worry. That is why you top it with whipped cream and fruit, and all is well.

2025 Update: Now almost 10 years later of making pavlovas and I think I’ve got it down. While there are always little things that can affect the way the meringues bake, I’d say this revised recipe is solid and I’m happy with the results. I like mini pavlovas for serving at a dinner party, but a large pavlova is a showstopper as well.

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July 7, 2014 Recipes

Tart-Making Tips + A Flag Tart

Voila, a Fourth of July flag tart!

flagtart4b

When people learn that I’ve been to pastry school, they often ask “what do you like to make the most?” Nothing — is what I usually say. I’m inspired by what’s in season. (Talk about a snooze answer. Sorry, it’s the truth!) Recently though, I’ve been making a lot of tarts, so I’ve put together my tips for tart success, plus specific notes for the flag tart shown above.

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April 21, 2014 Chefs, New York, Recipes

Dominique Ansel’s Cookie Shots at Home

cookieshot2


Shortly after the cronut frenzy began, Chef Dominique Ansel said that he wouldn’t let the commotion take away from his desire to continually push the envelope with what he can create. True to his word, he has been serving up one whimsical treat after another – Frozen S’more, Magic Souffle, and now the Cookie Shot. After my attempt at making cronuts I decided to try Chef Ansel’s recent creation, inspired by his first experience eating an Oreo. I have not been back to the bakery to try the cookie shot yet so I’ve based my attempt off of blog write-ups.

*This post contains affiliate links.

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April 18, 2014 Bouchon Bakery Project

Bouchon Bakery Cookbook: Hot Cross Buns

Bouchon Bakery hot cross buns


To celebrate Easter I made Hot Cross Buns from the Bouchon Bakery Cookbook. Prior to this I had not eaten nor made them before so it was a brand new experience for me. Traditional buns are made from a yeasted dough with currants and cinnamon icing. Thomas Keller’s recipe uses a brioche dough and incorporates cranberries for a bit of tart contrast and cardamom is in the icing for a more pronounced spice flavor.

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