Recipe Archive
Pastries and cookies reward precision without losing warmth. Browse doughs, fillings, laminated layers, bars, pies, and small bakes made for sharing.
881 recipes
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Chef Juliette
The lean pâte à choux that teaches restraint: keep the panade moist, beat in fewer eggs, and it stays supple enough to puff as beignets, poach as gnocchi, or lighten pommes dauphine.
Chef Juliette
Pâte à gougère teaches the order that makes savory choux rise: milk in the pan, eggs absorbed completely, diced Gruyère folded in last, then a confident bake to bronzed, hollow puffs.
Chef Juliette
Ribboned yolks, stiff whites, and a careful spatula make these orange-flower biscuits rise without leavening, while powdered sugar and a few drops of water bake into their proper pearled crust.
Chef Juliette
Meringue ordinaire turns two ingredients into crisp, pale kisses: beat the whites as stiff as they will go, then shower and fold the sugar without stirring away the lift.
Chef Juliette
Croûte de vol-au-vent rises on clean, slanted cuts and disciplined handling: a butter-gold puff-pastry case with a removable lid, ready to carry a generous savory filling to the table.
Chef Juliette
Bouchées rise from a single thick round of puff pastry, gilded and scored for a lid, then cleared while hot into crisp, butter-gold cases ready for the dinner table.
Chef Juliette
Croûtes et croustades teach the discipline of blind baking: buttered moulds, short paste rolled five millimetres thick, and enough lentils to hold every base flat before the shells are dried or gilded.
Chef Juliette
A burnished croûte de timbale rises from one mould with patterned sides, a pinched crest, and a leafed lid, teaching the quiet pastry architecture that keeps a hollow shell whole and crisp.
Chef Juliette
Croûte de flan teaches the discipline behind every crisp filled tart: roll evenly, fit without stretching, weight completely, then dry the shell until fruit has nowhere damp to hide.
Chef Juliette
Build a pâté dressé from the inside out: a half-inch skullcap liner, a sealed inner lid, and a gilded crown of pâte feuilletée or overlapping leaves, all protected by one open vent.
Chef Juliette
Firm custard, chilled one inch thick, breaded and fried until its shell turns butter-gold while the centre stays tender: the pastry-kitchen lesson that cold structure makes clean frying possible.
Chef Juliette
Firm apple and pear take a short maceration; aqueous strawberry does not. This master pâte à frire turns both, plus delicate elderflower, into crisp, golden beignets for a generous celebration plate.
Chef Juliette
Apricot halves soaked in kirsch, wrapped in light batter, fried gold, then sugared and flashed beneath fierce heat: the dessert that proves a crisp coating begins with fruit dried absolutely well.
Chef Juliette
Whole strawberries, cold with kirsch and plenty of sugar, disappear beneath a light batter and emerge crisp, golden, and fragrant: a generous lesson in managing fruit, moisture, and very hot fat.
Chef Juliette
Acacia blossom clusters, newly opened and fragrant, meet Cognac, sugar, a light fermented batter, and hot fat. The lesson is timing: fresh flowers and properly heated oil make a crisp, perfumed celebration fritter.
Chef Juliette
Stone-cold frangipan, two close coats à l'anglaise, and fierce fat give these golden custard fritters a creamy centre beneath fine crumbs and icing sugar.
Chef Juliette
Beignets viennois prove that richness needs structure: a buttery, yeasted paste kept firm enough for the rolling pin, then fried until bronze outside and tender within.
Chef Juliette
Two thin rounds of pâte viennoise hold a heart of jam, prove together, and fry to a bronze shell with a feather-soft crumb. The seal is the dish: press it well, then pass the sugar.
Chef Juliette
Beignets viennois fried straight from buttered paper, dipped briefly in hot lemon-vanilla syrup, then cooled just as their pale crust turns glossy. The lesson is timing: let them drink, never drown.
Chef Juliette
Walnut-sized pâte à choux enters moderate fat, swells hollow as the heat rises, and emerges crisp, light, and dusted with sugar. The lesson is simple: temperature must follow the fritter.
Chef Juliette
Hot choux fritters, crisp outside and nearly hollow within, take a hidden piping of jam, stewed fruit, crème frangipane, or pastry cream before the shells have time to cool.
Chef Juliette
Kirsch-macerated pineapple wears a thick pistachio frangipane jacket, then a thin batter, before hot fat and fierce top heat turn eight half-moons golden, crisp-edged, and fit for celebration.
Chef Juliette
Yesterday's brioche crown becomes Beignets à la Bourgeoise: cream-soaked slices in a fine crisp coat, fried golden and sugared, with the tender heart of the brioche still intact.
Chef Juliette
Small brioche shells drink vanilla cream, hide a kirsch-bright fruit salpicon, and fry beneath a thin golden coat. Seat each lid firmly, and the filling stays where pleasure intended.
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