Every time I make these mini cupcakes, I am 8 years old all over again. The bite-sized treats are completely irresistible with their fluffy texture and smooth buttery taste. I cap them with a tall kiss of vanilla bean frosting and finish them off with a shower of colorful sprinkles. These nostalgic little cupcakes put any other birthday dessert to shame!
Author: Chef M
Scrumptious and so pretty, with the colors of red peppers, black olives, herbs and artichokes.
About a year before Flour opened, Food & Wine magazine contacted me for an article that they were writing about pastry chefs who were delving into savory food. I knew that my dream bakery-tobe would also be part café, with sandwiches and soups and such, and I had big plans for possibly doing take-out dinner specials as well. This lasagna was one of the specials on my original menu. The magazine ran it with a gorgeous picture, and when the article appeared, people were calling me trying to place orders for it. I had to explain over and over that…
These are traditional cream puffs, but Sebastien introduced two important innovations. The first is uniformity: unless you are extremely talented with a pastry bag, your cream puffs will be different sizes. He pipes the pate a choux into silicone molds, so that they’re completely uniform; he freezes the puffs in the molds until they are set and easy to unmold, then turns them out onto sheet pans and bakes them from frozen. Second, the crisp shell is one of the pleasures of eating a cream puff, but when the puffs sit, the shells can soften. To ensure that they stay…
Fried Chicken can probably be made in millions of ways, each with its own proponent. This version is designed to give maximum flavor and lots of crispy coating. Soaking the chicken in buttermilk and spices ahead of time adds another layer of flavor and keeps the chicken moist.
The secret to getting Paleo arepas that are crispy on the outside and breadlike on the inside (rather than chewy) is to use mashed potato or mashed yuca in the dough. The result is incredible texture-wise and it’s hard to believe you are eating grain-free bread! It is well worth the extra step to include the mashed tuber. Potato gives the softest texture, but is a nightshade, so if you are avoiding them, use yuca instead.
Layered with vibrant ribbons of cherry jam, these buttery cookies have a striking appearance. But while their stripy aesthetic may look difficult to achieve, these are actually simple slice-and-bake cookies. We started by making a basic dough, which we enhanced with a touch of light brown sugar and vanilla and almond extracts, both of which complement cherry flavor. After rolling out the dough we stuck it in the freezer to firm up, then we cut it into strips, spread the filling over the top, and stacked the strips. After another brief stint in the freezer, the dough was ready to…