Cakes, mousses, petit fours, cheesecakes and everything that ends a meal perfectly.
A petit four is a test. Not of skill, exactly. More of philosophy. Because you are making something so small that every single element has to earn its place. There is no room for anything that is just there to fill space. Every layer, every texture, every garnish has to mean something. That is what … Read more
Not every great dessert needs a story about technique or three-day processes. Some of the best things I have ever put on a plate are simple. Embarrassingly simple, even. A good butter base. Cold cream whipped just right. A strawberry sliced cleanly and placed with a bit of care. These strawberry shortcake tartlets are that … Read more
I have made a lot of cakes. Cakes that people politely enjoyed. Cakes that were technically correct but somehow forgettable. And then there are the cakes that make a table go quiet. This is one of those. A chocolate mousse cake wrapped in a dark chocolate collar, piled high with chocolate shavings, raspberries and a … Read more
The first time I saw a Basque cheesecake, I thought someone had made a mistake. It was burnt. Actually burnt — dark brown on top, almost black at the edges. In any other kitchen, that would go straight in the bin. But this one was sitting on the counter like it was proud of itself. … Read more