gastrobuddy

Not all lava cakes are equal, but this one is insanely good.  When I first did this recipe in Hong Kong, I was a bit burnt out on the idea ...

The technique on these cakes is really fun, but the magic is in how incredibly tasty they are.  The fact that the flavour is pumpernickel m...

boil the milk, sugar, and butter As happy as I have been with the churro recipe in the previous post, I started to wonder if it could b...

We had a churro party the other night.  The nice thing with churros over doughnuts is that you don't need to wait for the dough to proo...

Creme anglaise is one of the all time classic dessert sauces.  Maybe you are making the isles flotants from the previous post, or simply dr...

Floating islands are one of the lightest desserts you can serve - a fluffy meringue sitting in a pool of sauce along with some fresh fruit ...

This is a dessert soup with some real character and elegance.  The goat's milk is remeniscient of a nice chevre, which goes perfectly w...

pack the crumb in the molds This is a real southern classic, and considering how much I love tangy citrus desserts, immediately gained ...

blind bake the shells By now, many of you have come to the conclusion that I like my brown butter.  Guilty!  I love how it adds a nutti...

You may have read my recipe for the flourless chocolate cake/brownie, this is the no holds barred thick and rich one (ok, the other one rea...

emulsify the chocolate and milk This recipe is nice and simple, but beautifully rich and creamy.  It's similar to a mousse, but ins...

make the compote I made this recently as a dessert special and the response was outstanding.  I like how the peaches and cream manage t...

This recipe is a cinch to throw together quickly, but scores really high in the happy zone.  I used it recently as the filling on a feature...

melt the chocolate and butter There are a few similarities between this recipe and the one for the flourless chocolate souffle - obviou...

If you've read my original post on Coeur a la creme, you know it's my favorite member of the cheesecake world.  I used Coeur a la...

I love making this dessert, there's a certain magic to it - with one batter, you wind up with a beautiful custard with its own cake bas...