French

Sponge cake is an absolute staple of classic pastry making. It is light, airy, remarkably spongy, and made from incredibly simple ingredients. …

Marugoto peach desserts have been a major trend in Japan for a few years now. Marugoto (まるごと) means “entire” or “whole” in …

Pâte sucrée is the cornerstone of classical French pastry. Intensely buttery, crisp, and beautifully sweet, it serves as the perfect vessel for …

Almond cream is a fundamental building block of French pastry. It is incredibly simple to make. Despite its simplicity, it delivers an …

Pastry cream—or crème pâtissière—is the absolute foundation of French pastry. It is a classic component that I have made thousands of times …

A rich, ultra-moist double chocolate pound cake made with a blend of dark and milk chocolate, a professional-style imbibage (soaking syrup), and …

Looking for the perfect sweet treat to share or gift? This vibrant Matcha Pound Cake is one of the most brilliant, versatile …

There is nothing quite like a perfectly executed Yuzu Pound Cake to capture the essence of a Japanese winter. While yuzu is …