Brioche aux fruits confits


Brioche with candied fruits, hazelnuts and crème frangipane filling. Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is “light and slightly puffy, more or less fine, according to the proportion of butter and eggs.”…

Kouign-amann


Kouign-amann is a Breton cake. It is a round crusty cake, made with bread dough containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The resulting cake is slowly baked until the butter puffs op the dough (resulting in they layered aspect of it) and the…

Baba au rhum


A small yeast cake saturated in hard liquor (usually rum) and syrup and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings but sometimes can be made in larger forms similar to those used for Bundt cakes. The batter for baba is even richer than brioche batter, and…