• Preheat the oven to 375°F (190°C).
• Place the milk and 4 tbsp.
• sugar in a small saucepan and stir over medium-low heat until the sugar dissolves, about 45 seconds.
• Stir in the chocolate and cook until melted, 1–2 minutes.
• Transfer to a nonreactive bowl and let cool for 5 minutes, then beat in the egg yolks.
• In a nonreactive bowl, beat the egg whites until foamy.
• Gradually sprinkle in the remaining sugar, beating until stiff peaks form.
• Butter a small soufflé dish (2½” deep, 6” diameter) or three to four smaller ramekins, then lightly dust with sugar.
• Gently mix one-third of the egg whites into the chocolate mixture, then fold in the remaining whites, one-third at a time.
• Do not overmix.
• Spoon the batter into the prepared dish or ramekins.
• Make sure the oven rack is low enough to allow the soufflé to rise as much as 2” above the dish.
• Bake until puffed, about 25 minutes.
• Dust with confectioners’ sugar and serve immediately.
• Note: The soufflé will begin to deflate after about 2 minutes.

For the Icing:

• Melt the chocolate and butter in the top of a double boiler set over simmering water over medium-low heat, whisking often.
• Remove from heat and gradually whisk in the cream.
• Transfer to a medium bowl and set aside at room temperature, stirring occasionally, until icing thickens, about 4 hours.
• (Don’t refrigerate; it makes icing hard to spread.)

For the Meringue:

• Preheat oven to 200°F (95°C).
• Combine sugar and 1/4 cup water in a small saucepan, cover, and bring to a boil over medium-high heat, swirling pan several times until sugar has dissolved, 1–2 minutes.
• Uncover pan and continue to boil until syrup reaches softball stage or 236°F (113°C) on a candy thermometer, about 4 minutes more.
• Put egg whites in the bowl of a standing mixer fitted with a whisk and beat on medium speed until frothy.
• Add cream of tartar and salt.
• Gradually increase speed to high and beat until soft peaks form, about 30 seconds.
• Slowly pour in sugar syrup while continuing to beat until whites cool to room temperature and become thick and shiny, about 10 minutes.
• Stir in vanilla.
• Use a rubber spatula to transfer meringue to a pastry bag fitted with a 1/4″ plain pastry tip.
• To make meringue mushrooms, hold the pastry tip perpendicular to a parchment paper-lined baking sheet and pipe meringue into the shapes of mushroom caps and stems of various sizes.
• Set aside for 5 minutes.
• Lightly moisten a fingertip in cold water and smooth out any “tails” left behind on mushroom caps.
• Bake meringues for 1 1/2 hours.
• Turn off oven and allow meringues to rest in the oven until dry and crisp, about 1 hour.
• Bore a small, shallow hole in the center of the underside of each mushroom cap with the tip of a paring knife.
• “Glue” stems to caps by dipping tips of stems into icing, then sticking into holes in caps.
• Sift a little cocoa powder on tops of caps.
• Meringues can be stored in an airtight container at room temperature for several days.

For the Roulade:

• Preheat oven to 375°F (190°C).
• Line a 16 1/2″ × 12″ heavy baking pan with buttered parchment paper, cut large enough to hang over the sides of the pan by about 1″.
• Put chocolate in a large mixing bowl and set aside.
• Bring cream just to a boil in a saucepan over medium heat, then pour over chocolate and whisk until smooth.
• Set aside to cool.
• Beat egg whites in the bowl of a standing mixer fitted with a whisk on medium speed until frothy; increase speed to medium-high and gradually add sugar, beating constantly.
• Increase speed to high and beat until stiff, glossy peaks form, 30-40 seconds more. (Don’t overbeat.)
• Mix one-third of the whites into chocolate using a rubber spatula, then gently fold in remaining whites in two batches, taking care not to deflate batter.
• Spread in prepared pan and bake until a toothpick inserted in center comes out clean, 10–12 minutes.
• Set aside to cool in the pan.

For the Filling:

• Melt chocolate with 2 tbsp.
• water in the top of a double boiler set over simmering water over medium heat.
• Stir to combine, then set aside to cool.
• Combine sugar and 3 tbsp.
• water in a small heavy saucepan; cover and bring to a boil over medium heat, swirling pan several times until sugar has dissolved, about 1 minute.
• Uncover and continue to boil until syrup reaches the softball stage or 236°F (113°C) on a candy thermometer, about 5 minutes more.
• Meanwhile, beat yolks in the bowl of a standing mixer fitted with a whisk on high speed until thick and pale yellow, about 3 minutes.
• Reduce speed to medium and gradually pour in hot syrup.
• Beat constantly until mixture cools to room temperature, about 10 minutes.
• Allow butter to soften, then beat into egg mixture 1 tbsp.
• at a time, waiting until it’s completely incorporated before adding more; continue beating until thick and smooth, about 5 minutes total.
• Stir in cooled chocolate and set aside.

To Assemble the Bûche:

• Transfer roulade with parchment to a clean work surface, sprinkle with rum, then spread filling evenly over top using a metal spatula.
• Grab the long edge of the parchment paper with two hands and gently roll roulade onto itself, pulling off paper as you roll.
• To make stumps, diagonally cut a 2″ length from each end of bûche.
• To make the stumps thinner than the bûche, partially unroll each piece, trim off the flap, and discard.
• Set stumps aside.
• Using two long metal spatulas, carefully transfer bûche to a serving platter lined with strips of waxed paper.
• “Glue” stumps onto bûche with some of the icing.
• Melt 1/4 cup of icing in a saucepan over low heat, then spoon it over stumps to coat completely.
• Spread remaining icing on bûche, dragging spatula along icing to simulate tree bark.
• Remove waxed-paper strips.
• Decorate with mushrooms, then sift confectioners’ sugar over mushrooms and bûche.

For the Pastry:

• Preheat the oven to 425ºF (220ºC).
• Grease a baking sheet with 1/2 tbsp. of butter, dust with 1 tbsp. of flour, tapping out excess, and set aside.
• In a medium heavy-bottomed saucepan, combine milk, 1/4 cup water, granulated sugar, salt, and the remaining butter.
• Bring to a boil over high heat.
• Remove the pan from heat and beat in all of the remaining flour at once with a wooden spoon.
• Return the pan to medium heat and vigorously beat with the spoon until the mixture forms a thick dough and pulls away from the sides of the pan, about 2 minutes.
• Transfer the dough to a medium mixing bowl.
• Beat in one-third of the eggs at a time, beating constantly with the spoon after each addition, until the dough is smooth.
• Transfer the dough to a pastry bag fitted with a plain round 1/2″ tip.
• Pipe 12 mounds of dough about 1 1/2″ wide onto the prepared baking sheet about 1″ apart.
• Dust the mounds of dough with confectioners’ sugar.
• Transfer to the oven, immediately reduce the oven temperature to 400ºF (200ºC), and bake until puffed and deep golden brown, 15–18 minutes.
• Set the puffs on a wire rack to cool completely.

For the Sauce:

• Melt the chocolate in a medium bowl set over a medium pot of gently simmering water over medium-low heat.
• In a medium saucepan, bring the milk to a simmer over medium heat.
• Add the cream to the milk and return to a simmer.
• Add the melted chocolate, sugar, and butter, and whisk until smooth.
• Keep the sauce warm over the lowest heat.

To Assemble:

• Make a wide incision in the side of each puff.
• Fill each puff with a small scoop of vanilla ice cream.
• Spoon the warm chocolate sauce over the puffs.
• Serve immediately.

• For the Apricots: In a bowl, combine the apricots, pineapple sage (if using), lemon juice, muscat, and light brown sugar.
• Toss well and let macerate for 1½–2 hours.
• For the Sorbet: Purée the apricots and granulated sugar together in a blender until smooth, about 2–3 minutes.
• Pour the purée into an ice-cream maker and process according to the manufacturer’s directions.
• Transfer the sorbet to a container and freeze.
• For the Tart: Preheat the oven to 375°F (190°C).
• Roll the puff pastry out to ⅛” thickness, cut into four 3½” × 4½” rectangles, and transfer to a parchment paper-lined cookie sheet, placing the rectangles at least 1″ apart.
• Arrange 3–5 slices of fig down the center of each pastry, dot the fruit with diced butter, and sprinkle with granulated sugar.
• Bake the tarts until golden brown, about 20–25 minutes.
• To Serve: Place 1 tart on each of four dessert plates and top with a spoonful of sorbet.
• Divide the macerated apricots equally between the plates.
• Garnish each serving of sorbet with a small sprig of pineapple sage and a fresh bay leaf, if desired.

• Combine the flour and 1 tsp.
• salt on a work surface.
• Using your fingers, rub the butter into the flour until no pieces larger than peas remain.
• Make a well in the center and pour in 1⁄4 cup cold water.
• Stirring with your fingertips, mix the water into the flour.
• Shape the dough into a disk, wrap in plastic, and refrigerate for 1 hour.
• Roll the dough out to a circle 12″ in diameter.
• Fold the dough over the rolling pin and unfold it over a 9″ fluted tart pan with a removable bottom.
• Ease the dough over the bottom and into the sides of the pan.
• Run the rolling pin over the top of the pan to pinch off the overhanging dough, prick the bottom all over with a fork, and refrigerate for 30 minutes.
• Preheat the oven to 400°F (200°C).
• Line the tart shell with parchment paper, fill with dried beans or pie weights, and bake until the dough’s edges are golden, about 15 minutes.
• Remove the beans and parchment, prick the bottom again with a fork, and bake until the bottom is no longer doughy, about 20 minutes more.
• Let cool.
• In a medium bowl, whisk together the remaining 1⁄4 tsp.
• salt, farmers’ cheese, confectioners’ sugar, heavy cream, vanilla extract, and lightly beaten eggs.
• Pour the mixture into the tart shell and bake until the filling is set and the top is browned, 50–60 minutes.
• Let cool before slicing and serving.

• Preheat the oven to 350°F (175°C).
• Grease a 9″ glass pie dish with ½ tbsp.
• of the butter, dust with 1 tbsp.
• of the flour, tapping out the excess, and set aside.
• Cut the remaining butter into small pieces.
• Melt the butter and chocolate together in a medium bowl set over a pot of simmering water over medium-low heat, stirring occasionally with a wooden spoon.
• Remove the bowl from heat and stir in the sugar, then the remaining 2 tbsp.
• of flour, then the egg yolks, stirring until well combined.
• Set aside to cool briefly.
• Meanwhile, beat the egg whites in a medium mixing bowl with an electric mixer on medium-high speed until soft peaks form, 2–3 minutes.
• Using a rubber spatula, fold one-third of the egg whites at a time into the chocolate mixture.
• Pour the batter into the prepared pie pan.
• Bake the cake until a toothpick inserted in the center comes out with some moist crumbs still attached (the cake will rise and the top will crack as it bakes, then collapse on itself as it cools), about 30 minutes.
• Transfer the cake to a wire rack to cool briefly.
• Serve warm or at room temperature, with ice cream if desired.

• Preheat the oven to 375°F (190°C).
• In a large bowl, whisk together the flour, 1 tbsp.
• sugar, baking powder, and kosher salt.
• Add 3 tbsp.
• chilled butter and the vegetable shortening.
• Using your fingers, rub into the flour mixture to form coarse pea-size pieces.
• Add the milk and beaten egg, and stir with a wooden spoon until just combined.
• Bring the dough together with your hands.
• Transfer the dough to a 9″ glass pie plate.
• Using lightly floured fingers, press the dough into the bottom and sides of the plate.
• Refrigerate for 30 minutes.
• Arrange the apple wedges side by side on the bottom of the pie plate like the spokes of a wheel, pushing gently into the dough as you go.
• Halve any remaining apple wedges and place them in the middle of the tart.
• Sprinkle the apples with the remaining 2 tbsp.
• sugar and dot with the remaining chilled butter.
• Bake until the crust is golden, about 45 minutes.
• Using a pastry brush, brush the apricot preserves over the tart and bake for an additional 10 minutes.
• Let cool for at least 15 minutes before serving.

• In a bowl, use a hand mixer on medium speed to beat together the butter and sugar until pale and fluffy, about 2—3 minutes.
• Add the egg and beat until smooth.
• Add the flour and mix on low speed until just combined.
• Transfer the dough to a work surface and form it into a ball.
• Halve the ball and form each half into a flat disk.
• Wrap the disks separately in plastic wrap and refrigerate until chilled, about 1 hour.
• Preheat the oven to 350ºF (175ºC).
• Transfer one disk to a lightly floured work surface and use a rolling pin to roll it out to ¼″ thickness.
• Using a 1½″ round or fluted cookie cutter, cut out rounds and transfer them to parchment paper-lined baking sheets, spacing them 1″ apart.
• Repeat with the remaining dough disk.
• Bake the cookies, rotating the baking sheets top to bottom and front to back halfway through cooking, until the cookies are set but not browned, about 8—10 minutes.
• Let cool before serving.

• In a 6-qt.
• Dutch oven, bring the maple syrup and 1 1/4 cups water to a boil over medium-high heat.
• Meanwhile, whisk together the flour, baking powder, and kosher salt in a mixing bowl; set aside.
• Grate the frozen butter on the large holes of a box grater into the flour mixture and toss to coat.
• Add the milk and stir with a fork until a dough forms.
• When the syrup mixture reaches a boil, use a spoon to drop large clumps of dough into the syrup.
• Cover the pot and simmer until the dumplings are cooked through, about 10–15 minutes.
• Spoon the dumplings and sauce into 6 bowls and serve.