A classic French showstopper of golden, airy choux pastry filled with an impossibly light hazelnut praline mousseline cream. This recipe walks you through every step so you can bring a true Parisian patisserie experience to your own kitchen.
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Light, hollow choux puffs filled with silky vanilla pastry cream and draped in a glossy dark chocolate sauce – this is the kind of dessert that makes a dinner table go quiet. Once you understand the simple science behind choux pastry, you will wonder why you ever found it intimidating.
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Liege waffles are the rich, brioche-dough waffles that street vendors sell warm in Belgium, studded with pearl sugar that melts into crackling caramel pockets as they cook. Once you taste one fresh off the iron, every other waffle will feel like a consolation prize.
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These homemade cinnamon raisin bagels have everything you want: a shatteringly crisp crust, a dense and chewy interior, and plump raisins tucked into warmly spiced dough. Once you make them yourself, every store-bought bagel will feel like a compromise.
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Pillowy yeasted doughnuts filled with rich, set-your-spoon-in-it vanilla pastry cream and finished with a glossy dark chocolate glaze – these are the doughnuts bakery cases dream of. Once you make them at home, you will never look at a store-bought version the same way again.
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Pillowy-soft, golden yeast doughnuts with a shatteringly thin vanilla bean glaze – these are the real deal, the kind you find at a beloved neighbourhood bakery. Once you make them from scratch, the boxed version will never satisfy again.
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Crisp on the outside, pillowy and hollow within, these classic New Orleans beignets are everything a great fried dough should be. Make them on a slow weekend morning and prepare to dust powdered sugar on absolutely everything nearby.
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Soft, pillowy bread layers coated in cinnamon sugar and baked into a loaf you tear apart piece by piece, each strip glistening with a nutty brown butter glaze. This is the kind of bake that makes your whole kitchen smell like a dream and disappears from the table in minutes.
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Pillowy, pull-apart dough pieces rolled in cinnamon sugar and baked in a river of buttery salted caramel – this monkey bread is the kind of breakfast treat that makes everyone gather around the pan. It comes together with a simple yeasted dough and a hands-on assembly that kids and adults alike will love.
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This pillowy, pull-apart loaf is wound with a thick ribbon of brown sugar and cinnamon filling, then finished with a brushing of melted butter that bakes into a gloriously crisp, golden crust. It is the kind of bread that makes the whole house smell like a bakery and disappears before it has a chance to cool.
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