Video recipe at the bottom of the page

• PREP Time: 30 mins
• COOK Time: 10 mins
• READY IN: 2 hrs 10 mins

Ingredients: Recipe for 16 macaroons.

• 3 egg whites
  
• 1/4 cup white sugar
  
• 1 2/3 cups confectioners’ sugar
  
• 1 cup finely ground almonds

Directions:

1. Line a baking sheet with a silicone baking mat.
2. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners’ sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
3. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
4. When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
5. Preheat oven to 285 degrees F (140 degrees C).
6. Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Cooking Secrets:

• To measure by weight, use these amounts: 100 grams egg whites 50 grams white sugar 200 grams confectioners’ sugar 110 grams ground almonds
• If you do not have a sifter, you can use a blender or food processor to thoroughly mix the almonds and confectioners’ sugar. Just blend or pulse for thirty seconds. Remember that because the consistency of the mix is like cake batter, you’re going to have to be quick about piping it onto the silicone mat. Hold the pastry bag sideways between piping so it doesn’t spill.

https://www.youtube.com/watch?feature=player_embedded&v=xJ636Y8N6E8

 

Video recipe at the bottom of the page

• PREP Time:20 mins
• COOK Time: 5 mins
• READY IN: 4 hrs 25 mins

Ingredients: Recipe for 4 servings.

• 3 1/2 ounces dark chocolate, chopped
  
• 1 tablespoon butter
  
• 2 tablespoons water
  
• 1/8 teaspoon ground dried chipotle pepper
  
• 1 tiny pinch salt
  
• 2 large egg yolks
  
• 2 tablespoons water
  
• 1 tablespoon white sugar
  
• 1/2 cup heavy whipping cream, chilled
  

Directions:

1. Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
2. Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
3. Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
4. Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.

https://www.youtube.com/watch?feature=player_embedded&v=G2GJWHckNFQ

 

• PREP Time:10 mins
• COOK Time: 10 mins
• READY IN: 20 mins

Ingredients: Recipe for 8 Crepes.

• 4 eggs, lightly beaten
  
• 1 1/3 cups milk
  
• 2 tablespoons butter, melted
  
• 1 cup all-purpose flour
  
• 2 tablespoons white sugar
  
• 1/2 teaspoon salt 

Directions:

1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

• PREP Time: 30 mins
• COOK Time: 25 mins
• READY IN: 55 mins

Ingredients: Recipe for 20 to 25 Cream Puffs.
Filling:

• 2 (3.5 ounce) packages instant vanilla pudding mix
  
• 2 cups heavy cream
  
• 1 cup milk 

Puffs:

• 1/2 cup butter
  
• 1 cup water
  
• 1/4 teaspoon salt
  
• 1 cup all-purpose flour
  
• 4 eggs

Directions:

1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

You can’t make a souffle rise twice.
 – Alice Roosevelt Longworth

• Prep: 30 mins
  
• Total Time: 1 hour 20 mins

Ingredients: Recipe for 6 servings.

• Unsalted butter, room temperature, for baking dish
• 1/4 cup sugar, plus more for baking dish
• 8 ounces finely chopped semisweet chocolate, or semisweet  (1 cup)
• 1 teaspoon pure vanilla extract
• 3 large egg yolks, lightly beaten, plus 4 large egg whites
• 1/4 teaspoon cream of tartar

Direction:

1. Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
2. In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
3. Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
4. In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
5. In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
6. Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.