Set a rack in the middle of the oven, and preheat to 375 degrees. Lightly coat two 9-inch cake pans with nonstick vegetable spray. Line the bottom of each pan with a circle of baking parchment. Sift ...

At Adour, celebrity chef Alain Ducasse’s outpost in the St. Regis hotel, the cuisine is “designed with wine in mind.” That includes the desserts, overseen by pastry chef Fabrice Bendano. His ...

Summer’s not quite here and the weather’s as manic as the stock market, yet the urge to break out the ice cream machines and patio umbrellas is fierce. We want our dinner outside (sunglasses down, ...

Pate a Choux for Eclair Shells: 1/2 cup water 1/2 cup whole milk 4 ounces (1 stick) unsalted butter 1 tablespoon granulated sugar 1 cup plus 2 tablespoons all-purpose flour 3 whole large eggs 1 large ...

Tiramisu — a traditional Italian dessert with coffee-soaked ladyfingers, mascarpone and a dusting of cocoa powder — is usually served in a large baking dish. This version, however, switches things up ...

To start you need to make the hazelnut praline. This is served alongside the torte. Add your hazelnuts to a food processor and blitz until you have finely chopped hazelnuts. Now, add your sugar and ...