Preheat and Prepare:

• Preheat your oven to 350°F (175°C).

Mix Ingredients:

• In a large mixing bowl, use an electric hand mixer to beat together the sugar, softened butter, orange blossom water, salt, and eggs until the mixture is fluffy, about 1–2 minutes.

Form Dough:

• With the mixer running, slowly add the flour until a stiff dough forms.
• Transfer the dough to a work surface and knead briefly until smooth.

Divide Dough:

• Divide the dough into sixteen 1¾-ounce pieces.

Shape Cookies:

• Working with one piece of dough at a time, roll it into a 6-inch log about ½ inch thick.
• Flatten the ends of the log.
• Place the log on a parchment-lined baking sheet.
• Using a knife, cut a ¼-inch-deep slit lengthwise in the top of the log, starting and ending about ¼ inch from each end.
• Using your fingers, slightly splay the dough open.

Bake:

• Bake in the preheated oven until pale golden and slightly crisp, about 20 minutes.
• Cool and Serve: Let the cookies cool completely before serving.

• Preheat and Prepare: Preheat your oven to 375°F (190°C).
• Mix Dough: In a large mixing bowl, combine the almond paste, superfine sugar, and salt.
• Knead together with your hands until just incorporated.
• Add Liqueur: Pour in the amaretto liqueur and gently work it into the dough until smooth.
• Form Macaroons: Sift the powdered sugar into another mixing bowl.
• Using a ½ oz. metal scoop, portion out the dough, coat each portion thoroughly with powdered sugar, and place them on a parchment-lined baking sheet.
• Ensure there is a 1-inch space between each macaroon.
• Shape and Dry: Pinch the sides of each macaroon, leaving a small well in the center.
• Let them sit for 20 minutes to dry out.
• Bake: Bake in the preheated oven for 10-12 minutes or until golden brown.
• Cool and Serve: Remove from the oven and let cool completely before serving.
• Store in an airtight container if not serving immediately.

• Preheat the oven to 350°F (175°C).
• Line two baking sheets with parchment paper and set aside.
• In the bowl of a food processor, combine the confectioners’ sugar and almond flour.
• Pulse until finely ground.
• In a separate mixing bowl, beat the egg whites with an electric mixer until soft peaks form.
• Gradually add the granulated sugar, continuing to beat until medium-stiff peaks form.
• If using, add food coloring at this stage and mix until combined.
• Carefully fold the dry almond flour mixture into the meringue until the batter is smooth and shiny.
• Transfer the batter into a piping bag fitted with a 1/2″ tip.
• Pipe the batter onto the prepared baking sheets in 1″ circles, spacing them about 1″ apart.
• Firmly tap the baking sheets on the countertop a few times to release any air bubbles.
• Bake in the preheated oven for 15-18 minutes, until the macarons are set and can be easily lifted off the parchment paper.
• Let the macarons cool completely on the baking sheets.
• Once cooled, fill with Italian buttercream and sandwich the cookies together.
• Store the filled macarons uncovered in the fridge for 1-2 days before consuming.
• Filled macarons can be frozen for up to 1 month.

• In a 4-qt.
• saucepan, combine blueberries, strawberries, granulated sugar, 1/4 tsp.
• salt, and peaches.
• Simmer until the blueberries begin to burst, about 15 minutes.
• Remove from heat and let cool.
• In a large bowl, whisk together the flour, confectioners’ sugar, and baking powder.
• In another bowl, whisk 1 tsp.
• salt, milk, yogurt, melted butter, vanilla extract, and eggs.
• Gradually whisk the dry ingredients into the wet ingredients until a smooth batter forms.
• Heat a 12″ nonstick skillet over medium-high heat.
• Working in batches, pour about 1/3 cup batter into the skillet, tilting the skillet to let the batter cover the bottom completely.
• Cook until the crêpe is lightly browned on the bottom, 1–2 minutes.
• Flip and cook for 1 more minute.
• Transfer to a plate and repeat with the remaining batter.
• In a bowl, whisk the remaining salt, fromage blanc, sour cream, and maple syrup until smooth.
• To assemble, spread each crêpe with about 3 tablespoons of the fromage blanc mixture and the berry mixture.
• Roll up the crêpes and garnish with whipped cream and any remaining fruit.

• Beat the egg yolks in a mixing bowl until thick and pale yellow.
• Gradually add the sugar, continuing to beat until well combined.
• In a saucepan, scald the milk (heat until just below boiling).
• Slowly pour the scalded milk into the egg and sugar mixture, whisking constantly to prevent the eggs from curdling.
• Add the lavender honey to the mixture and whisk until fully dissolved.
• Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
• Remove from heat and let it cool.
• Refrigerate until completely cold.
• Pour the chilled mixture into an ice cream maker and process according to the manufacturer’s instructions.
• Once processed, transfer the ice cream to a container and freeze until hard before serving.

Whip the Cream:

• In a large mixing bowl, beat the heavy cream until stiff peaks form.
• Add half of the superfine sugar and continue to beat until stiff peaks form again.
• Gently fold in the remaining superfine sugar until well combined.

Prepare the Raspberries:

• Carefully fold the raspberries into the whipped cream, ensuring they are well coated without crushing them.

Assemble the Dish:

• Transfer the raspberry mixture to a wide serving dish.
• Sprinkle the demerara sugar evenly over the top.

Caramelize the Sugar:

• Using a kitchen torch, caramelize the demerara sugar until it bubbles and darkens in spots, creating a crispy caramelized layer.

Chill and Serve:

• Refrigerate the dessert for about 15 minutes to allow the sugar to harden.
• Scoop servings into bowls, making sure each portion includes some of the crunchy sugar topping.
• Serve immediately.

Preheat Oven and Prepare Pan:

• Preheat the oven to 350°F (175°C).
• Butter and flour a 9-inch cake pan, preferably one with a removable bottom.

Measure Ingredients:

• Weigh the eggs in their shells to determine the weight (approximately 6 ounces for 3 large eggs).
• Weigh out equal amounts (6 ounces each) of sugar, flour, and olive oil based on the egg weight.

Prepare the Batter:

• Separate the egg whites from the yolks and set aside.
• In a mixing bowl, beat the olive oil slowly into the sugar until fully absorbed.
• Beat on high for a few minutes to create a fluffy mixture.
• Add the egg yolks and beat vigorously until well blended.
• Gradually add the flour in quarters, incorporating fully each time.
• Add the vanilla extract (and almond extract if using), and stir to combine.
• Set mixture aside.

Beat Egg Whites:

• Add a pinch of salt to the egg whites and beat with clean beaters to soft peaks.
• Sprinkle reserved sugar (about 2 tablespoons) over the whites and continue beating to stiff peaks.
• Gently fold the egg whites into the batter with a spatula until thoroughly combined.

Assemble and Bake:

• Pour half the batter into the prepared cake pan.
• Distribute about three-quarters of the chopped fruit over the batter.
• Top with the remaining batter and distribute the remaining fruit over the top.
• Bake for about 45 minutes or until the cake is golden brown, the sides pull away from the pan, and a skewer inserted in the middle comes out clean.
• Remove from the oven and let cool on a cake rack before removing from the pan.

Prepare the Dough:

• In a stand mixer fitted with a hook, stir together the ice-cold water and salt.
• Add the all-purpose flour, bread flour, and softened butter.
• Mix until a dough forms.
• Knead the dough until smooth, about 2–3 minutes.
• Form the dough into a disk, wrap it in plastic wrap, and chill for 1 hour.

Prepare the Cocoa Butter Block:

• Using a stand mixer fitted with a paddle, mix the chilled butter with the Dutch cocoa powder.
• Transfer the mixture to a sheet of plastic wrap and shape it into a 7″ x 10″ rectangle.
• Wrap in plastic wrap and chill until solid, about 1 hour.

Laminate the Dough:

• On a lightly floured surface, roll the dough into a 12″ x 18″ rectangle.
• Use a pastry brush to dust excess flour from both sides of the dough.
• Place the cocoa butter block onto the short end of the rectangle.
• Fold the other side of the dough up and over the butter.
• Pinch the dough edges to encase the butter.
• Working from one short end of the rectangle, use a rolling pin to press into the dough to soften the butter, using a rocking motion between ridges to lengthen the dough.
• Roll the dough into a 10″ x 24″ rectangle.
• Fold the dough into thirds, like a letter; wrap in plastic wrap and chill for 1 hour.

Repeat Laminations:

• With one short side of the rectangle facing you, roll the dough into a 10″ x 24″ rectangle.
• Fold the dough into thirds, wrap it in plastic wrap, and chill for 30 minutes.
• Repeat the rolling, folding, and chilling process 3 more times.
• Chill the dough for at least 1 hour before using.
• The dough can be frozen for up to 6 months.

Prepare the Apple Filling:

• Melt 4 tbsp. butter in a 4-qt. saucepan over medium-high heat.
• Add ½ cup granulated sugar, salt, and apples; cook, stirring occasionally, until apples are slightly caramelized, about 20 minutes.
• Pull pan from heat and add armagnac; carefully ignite with a match.
• Return to heat and cook until flames subside and liquid is reduced by half, about 3 minutes; let cool.

Assemble and Bake the Tart:

• Preheat the oven to 425°F (220°C).
• Grease a 10″ springform pan with butter; set aside.
• Melt the remaining butter in a 1-qt. saucepan; keep warm.
• Lay 1 sheet phyllo on a work surface; brush with some melted butter and sprinkle with 1 tsp. granulated sugar.
• Fit into prepared pan, allowing corners of dough to hang over edges.
• Repeat using 3 more sheets phyllo, laying each sheet at a 45° turn from the last.
• Spread apples over dough in an even layer.
• Cut remaining sheets of phyllo in quarters.
• Working with 1 piece at a time, pinch at the center and flip over, so that the corners are pulled together and facing up; place over top of tart.
• Repeat with remaining pieces phyllo until top of tart is covered.
• Drizzle with remaining melted butter; bake until golden and crisp, about 30 minutes.
• Let tart cool completely in the pan, then unmold and transfer to a serving platter.

• Preheat the oven to 425°F (220°C).
• Butter and flour a 10″ pie plate, then set aside.
• In a mixing bowl, whisk together the flour, sugar, and kosher salt.
• In another bowl, whisk the milk, vanilla extract, and eggs until well combined.
• Slowly whisk the dry ingredients into the wet ingredients, mixing until a smooth batter forms.
• Pour the batter into the prepared pie plate.
• Bake until browned in places, puffed in the center, and set around the edges, about 1 hour and 45 minutes.
• Transfer to a wire rack and let cool to room temperature.
• Chill in the refrigerator for 30 minutes before slicing and serving.