sweets Archives - Page 2 of 4 - The Boozy Epicure

Cronuts At Home

October 7, 2013October 20, 2016 cronuts, donut, pastry, sweets

It took me several attempts (see The Cronut Chronicles Part 1 and Part 2) to get a cronut recipe that I liked. I have not had a real Dominique Ansel cronut, so I cannot claim these to be perfect reproductions of his, but they are my reproductions of what I... Read More

Recipe Sweets

Baking Fundamentals: Pastry Cream

October 6, 2013April 21, 2025 cream, eggs, sweets

Baking Fundamentals: Pastry Cream Pastry cream (crème patisserie) is a cooked custard, thickened with cornstarch that is used in countless desserts. If you get serious about baking, having pastry cream up your sleeve means you've got the fundamental filling of eclairs, tarts, boston cream pie, and more in your back pocket.... Read More

✷ Recipe Sweets

Chaussons aux Pommes (Apple Turnovers)

September 6, 2013October 20, 2016 apples, puff pastry, sweets

There is something so satisfying about a baked apple dessert. As a kid, I loved good old fashioned apple pie, either warm with ice cream, or cold and straight from the fridge. While I still love the combination of apples and baking spices, as I've gotten older I like my... Read More

✷ Recipe Sweets Treats

Marrons Glaces (Candied Chestnut) Inspired Macarons

September 1, 2013October 2, 2016 baking, chocolate, macarons, sweets

Making macarons today. I bought a jar of French chestnuts with the explicit idea of attempting Pierre Herme's Marrons Glaces Macarons, and after reading through his recipe (which includes chestnut puree, chestnut paste, cacao pate and actual marrons glaces crumbs) I decided to do a Pierre Herme inspired version, making... Read More

How To

The Cronut Chronicles – Part 1

August 25, 2013September 26, 2016 baking, cronuts, sweets

The cronut, it seems, is taking the pastry world by storm. Created by celebrated pastry chef Dominique Ansel at his eponymous bakery in New York (Soho) this May, the lines have been astronomical as demand for the cronut reaches a near frenzy. The bakery sells out just minutes after opening,... Read More

Breakfast Recipe

Breakfast Crepes – first time’s the charm

May 27, 2013September 1, 2016 breakfast, sweets

Whether from a street vendor or in a sit down restaurant, I really enjoy crepes. Until today, I had never made them. Last year, on a whim, I tried buying premade ones from the grocery store, wrapped in a plastic package like flour tortillas. Big mistake, they tasted like stale... Read More

✷ Breads and Baking Breakfast Recipe

Banana Bread – Happy Saturday Morning!

May 25, 2013September 1, 2016 baking, bread, breakfast, sweets

I woke up this morning and saw 4 sad, brown bananas on my counter top. I definitely wasn't going to eat them as is (I prefer almost green bananas if I'm eating them straight up) and I already had a stash of overripe bananas in my freezer for smoothie making,... Read More

Recipe

Chocolate Cake – my first attempt at making a layer cake “from scratch”

April 21, 2013July 27, 2016 baking, cakes, chocolate, desserts, frosting, sweets

Homemade Chocolate Layer Cake with Marshmallow FrostingI've made croissants, cookies, macarons, caneles, pies, tarte tatin, and many other sweet treats, but can you believe that until today I had never made a cake from scratch? For the entirety of my life, if I wanted to bake a cake, I used... Read More

How To

Store-bought Egg Whites – Italian Macaron Challenge

March 28, 2013July 28, 2016 cookies, desserts, macarons, pastry, sweets

Store-bought Egg Whites - Italian Macaron ChallengeAfter the decent results of the French meringue macs using store bought pasteurized egg whites (you can check out the post here) I decided it was time to try the Italian meringue method and see what happened. I used Pierre Herme's Coffee Macarons today,... Read More

✷ Recipe Sweets Treats

The Canelé Recipe and Guide

March 9, 2013September 5, 2017 caneles, desserts, pastry, sweets

Canelé de Bordeaux (a.k.a cannelé bordelais) are perhaps my favorite sweet treat. A shiny, crispy outside holds within a gorgeous, rum-scented, custardy interior that is at once decadent, yet sophisticated. Making canelés doesn't have to be complicated. When you begin, I highly suggest you use a mini silicon mold, forget about... Read More