desserts
Stories tagged “desserts”
Dark chocolate mousse recipe: the no-cream Belgian way
Just chocolate, eggs and a little sugar, whipped and folded the classic way, the week Belgium hosted the World Chocolate Masters and an Italian chocolatier took the title.
Canelé recipe: Bordeaux's caramelized custard pastry
A fluted French pastry with a bitter-dark crust and a wobbling custard center, built on a 24-hour batter rest and a two-stage oven heat that bakers in Bordeaux never skip.
Pan de muerto recipe: Mexico's orange-blossom bread of the dead
The sweet, sugar-coated loaf Mexican families bake before Día de Muertos: an egg-rich dough scented with orange blossom and anise, crossed with dough bones and crowned with a small skull.
Castagnaccio recipe: Tuscany's chestnut flour cake, Artusi's way
Chestnut flour, water, olive oil, pine nuts and rosemary: the Tuscan autumn cake Artusi listed as recipe 240, baked thin so the top cracks and the centre stays soft.
Pumpkin pie recipe: the 1796 American custard pie
A spiced pumpkin custard in a blind-baked crust, set at a gentle heat so it slices clean. The method follows Amelia Simmons' 1796 American Cookery; the quantities are ours.
Treacle tart recipe: James Martin's golden syrup classic
This treacle tart recipe follows James Martin's method, a shortcrust case packed with a breadcrumb-thickened golden syrup filling that sets glossy and sliceable, not runny.
Pastel de nata recipe: Lisbon’s blistered custard tart
Spiralled puff pastry, a syrup-based custard and an oven at full blast: how to bake the Belém tart at home, from the 1837 monastery recipe to the charred top.
Quince tart recipe, the slow-poached way
Amuse Kitchen poaches quince slowly until it turns rose-pink, then bakes it into a French-style almond tart for the last hard fruit of the autumn.
Seadas recipe: Sardinia's fried cheese pastry with honey
Semolina pastry shortened with lard, a disc of young sheep's cheese and lemon zest, fried at 170°C and finished with bitter honey. A shepherds' dish from central Sardinia that became a dessert.
Lemon olive oil cake recipe for new-season oil
A two-bowl Mediterranean cake built to show off the first green oil of the year, with lemon to carry the bitterness rather than hide it.
Torta di nocciole recipe: Cortemilia's Piedmont hazelnut cake
Toasted hazelnuts make up 40 per cent of this Alta Langa farmhouse cake, so the nuts decide everything: how they are roasted, skinned and ground.
Zwetschgendatschi recipe: Augsburg's Bavarian plum sheet cake
Augsburg's thin yeast-dough plum cake, rebuilt by Amuse Kitchen for mid-September Zwetschgen: breadcrumbs under the fruit, plums packed upright and cinnamon sugar straight from the oven.
The best of the month,
once a month.
The openings of the month, the chefs to watch, the recipes and the figures that matter. Once a month in your inbox, five minutes, nothing else.
What lands in your inbox
- The places worth booking this month
- The opening everyone is talking about
- The recipes of the month, from the kitchens we cover
- The figures that matter, with their source