Pasteis de Nata
The custard tarts of Lisbon: blistered, charred, and caramelised in a furiously hot oven until the surface is a to…
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Chocolate Pots de Crème
Individual baked chocolate custards — richer than crème brûlée, darker in the cup, with a wobble that yields to a …
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Profiteroles with Chocolate Sauce
Airy choux puffs, hollow at the centre, filled with billowing vanilla chantilly and drowned under a silky warm cho…
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Pumpkin Pie
A silky, trembling custard of pumpkin and warm spice set in a buttery, shatteringly crisp crust — the pie that mak…
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Rum Baba
Tiny enriched yeast cakes soaked in warm rum syrup until fully saturated and dripping — Italian in origin, Parisia…
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Semifreddo al Limone
Italy's answer to frozen mousse — a pillow of whipped cream and meringue suspended in gentle cold, sliced to revea…
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Sfogliatelle Ricce
Naples' supreme pastry achievement: a layered shell of paper-thin laminated dough, each leaf barely thicker than a…
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Snickerdoodle Bars
Soft, chewy vanilla-butter bars with a faint tang from cream of tartar, baked under a crackly crust of cinnamon su…
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Churros with Chocolate Dipping Sauce
Crisp ridged batons of hot fried choux dough, deeply golden and shattering at the bite, dunked into a thick, dark …
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Tarte au Citron
A buttery pâte sablée shell filled with a silken, intensely sour lemon curd just set enough to slice cleanly — the…
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Torta Caprese
The legendary cake of Capri that contains not one grain of flour — just dark chocolate, whole almonds, eggs, butte…
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Tres Leches Cake
A cloud-light genoise sponge soaked until it can hold no more liquid, drowning in a trio of sweetened condensed mi…
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