3:26
Make-ahead Whipped Cream
Helen Rennie
5:26
Apple Galette
7:38
Caramelized Pear Ginger Tart (Tart Tatin)
7:19
Hervé This Inspired Chocolate Mousse
4:31
Pate a Choux Part 1 (Dough)
7:11
Pate a Choux Part 2 (Piping and Baking)
6:42
Pastry Cream and Diplomat Cream
4:44
Roasted Apple Sauce
Crepes (flipping made easy!)
5:49
Crepes Suzette (with flambeed orange sauce)
3:09
Candied Pecans and Other Nuts (Candy for Grown-ups)
6:44
Burnt Cheesecake from La Viña Bar in San Sebastian
10:43
Eclairs for Geeky Bakers
11:16
Apple Pie (and the Battle of the Pie Pans)
9:01
Yeasty Chewy Donuts (Valentine's Day Treat)
9:20
Crêpe Roses with Ricotta and Flambéed Orange Sauce
9:18
Caramel Sauce with a Dark Secret
17:07
Earl Grey Chiffon Cake
8:33
Sammy’s Shortbread
3:50
Grilled Strawberries and Peaches
Apricot Galette
22:58
Cream Puffs (In-depth Guide to Pate a Choux and Pastry Cream)
9:29
Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry
10:24
Eclairs 3.0 -- No More Cracks!
4:30
Hot Chocolate
12:04
Syrniki (a Russian Breakfast all Foreigners Like)
8:58
Triple Ginger Snaps (just like Trader Joe’s)
6:34
Apple Cake (The Secret to the Best Texture Is…)
8:49
WTF is “Light and Fluffy” (How to Cream Butter and Sugar)
8:48
Oatmeal Cherry Pecan Cookies
10:46
Lazy Easter Sweet Bread (No-Knead, No-Shape)
11:39
Battle of the Plum Cakes (NY Times Plum Torte vs Helen’s Plum Cake)
5:02
Perfectly Even Cake in a Sheet Pan -- No Crust, No Dome!
16:57
Carrot Cake (with Claire, Rose, and Stella)
Cornbread (The Easiest Quick Bread, No Mixer Needed)
10:18
Plum Tart (Without Pre-baking the Crust!)
