Cannoli Siciliani
Mahogany-brown fried pastry tubes — crisp enough to shatter at the first bite — filled to order with a sweetened r…
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Chocolate Fondant (Molten Lava Cake)
A deeply dark individual chocolate cake with a barely-set shell that collapses on the plate to release a river of …
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Dark Chocolate Ganache
Cream and chocolate collapse into each other in a glossy, jet-black emulsion that clings to a spoon like liquid ve…
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Chocolate Lava Cake
A paradox in a ramekin — a cake with a fully set chocolate shell that conceals a dark, flowing center of pure molt…
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Chocolate Mousse
The classic mousse au chocolat — bittersweet chocolate enriched with egg yolks, then lifted by a glossy meringue a…
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Churros con Chocolate
Crisp, ridged ropes of fried choux dough — golden and shattering at the ridges, yielding within — dusted in cinnam…
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Spanish Churros
Crisp-ridged, grease-free fried dough piped star-shaped and rolled in cinnamon sugar — the breakfast of Madrid, be…
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Cherry Clafoutis
A loose, eggy batter poured over whole black cherries and baked until it puffs like a soufflé and settles to somet…
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Thai Coconut Ice Cream
No-churn coconut ice cream made with full-fat coconut cream and palm sugar, frozen without a machine into a dense,…
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Crema Catalana
Catalonia's ancient answer to crème brûlée — a silky egg-yolk custard perfumed with lemon zest and cinnamon rather…
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Creme Caramel
A trembling dome of vanilla custard floating on a mirror of bitter caramel — the most elegant dessert that asks no…
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Crème Pâtissière (Pastry Cream)
The workhorse of the French pastry kitchen — a thick, deeply vanilla-scented cream that sets firm enough to pipe i…
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