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Classic Éclairs
Crisp choux pastry, a rich vanilla bean–infused pastry cream, and an intense chocolate glaze.
La Bombe Eclair inspired by The Simpsons — Binging With Babish
This week, we're headed back to Springfield to take a look at a deadly dessert: La Bombe, a premeditated éclair with 25 pounds of butter per square inch, chocolate so dark light cannot escape its surface, and a staggering 1 million calories. We can't break the rules of...well, physics, but can we ma
Profiteroles
There are few things in life as delightful as biting into homemade profiteroles! Crispy, light pastry balls filled with custard or cream, drizzled with chocolate.
Whipped cream (Chantilly cream)
Chantilly cream is the French name for whipped cream that is lightly sweetened and flavoured with vanilla. Spread it, pipe it, dollop it!
Paris–Brest (Pâte à Choux With Praline Crème Mousseline)
Almond-studded choux pastry and rich, nutty praline crème mousseline join forces in this impressive French dessert.
Profiteroles
Light, crisp choux “sandwiches” stuffed with creamy vanilla ice cream and drizzled with a warm chocolate sauce.
Chocolate Mousse
Chocolate Mousse - the ultimate chocolate fix. It's rich yet light and fluffy, and you're just five ingredients away from these little pots of heaven!
Choux au Craquelin
Choux au craquelin—dressed-up pâte à choux filled with pastry cream—are a delicious sweet treat.
Soufflé au Chocolat (Ritz Paris Chocolate Soufflés)
This easy to follow recipe for homemade chocolate soufflés hails from the Ritz Paris, so you know it's the real deal! These soufflés are gluten-free.
Cream Puffs
Light and crisp cream puffs, filled with your choice of rich pastry cream, whipped cream, or crème légère, will satisfy dessert lovers everywhere.
Homemade éclairs - easier than you think! Light as air choux pastry filled with cream and topped with a shiny chocolate glaze.
Serve With
Chocolate Marquise
A handsome ramekin of dark chocolate mousse is a Seriously Bitter Sweet indulgence. Take the time to make the Cocoa Bean Cream to serve on top; the cocoa nibs add a depth that complements the mousse beautifully.
Bourbon-Vanilla Ice Cream
I know Robin Bellinger wrote an Essentials post about Vanilla Ice Cream a few weeks ago, and far be it from me to try and one-up a recipe adapted from Chez Panisse Desserts, but I just made the most amazing,...
Crème Brûlée (French vanilla custard)
A classic Creme Brûlée recipe. French chic sophistication in dessert form - yet it's so easy to make! Excellent dinner party dessert idea.
Hazelnut Mascarpone Ice Cream
A long, slow infusion of hazelnuts and milk sets this ice cream apart from other recipes, so don't try to rush the process.
French in a Flash (Classic): Vanilla Bean Crème Brûlée
Classic, excellent crème brûlée takes only four ingredients and ten minutes of your time, and you can make it ahead. In fact, you should.
Fruity No-Churn Ice Cream
This ice cream relies on the power of a stand mixer, rather than a proper ice cream machine, and can be made with any sort of freeze-dried fruit.
Whipped cream (Chantilly cream)
Chantilly cream is the French name for whipped cream that is lightly sweetened and flavoured with vanilla. Spread it, pipe it, dollop it!
Vanilla Bean Panna Cotta
Panna cotta is one of my favorite desserts, equally delicious as a delicate dish all on its own or as a creamy canvas for seasonal fruits.
Baking with Dorie: Daniel Boulud's Coffee-Cardamom Pots de Crème
I always think of pots de crème, or little pots of crème, as the French answer to our puddings. Really a baked custard, the crème can be created in just about any flavor combo. That uber-chef Daniel Boulud created them to be coffee-cardamom was a nod to the way coffee is often drunk in the Middle East: through a cardamom pod held between one's teeth.
Tiramisu Ice Cream with Mocha Ripple
If you love tiramisu and ice cream you've got to try this Tiramisu Ice Cream with Mocha Ripple. It transforms tiramisu into the perfect frozen treat.