Make the Pastry Cream:

• Put milk into a medium saucepan.
• Scrape seeds from the vanilla bean and add seeds and pod to milk.
• Bring to a simmer over medium heat.
• Remove pan from heat, cover, and set aside to steep for 1 hour.
• Strain milk into a bowl, discarding the pod.
• Return milk to the saucepan and bring to a simmer over medium heat.
• Meanwhile, beat egg yolks, 10 tbsp. of granulated sugar, and cornstarch together in a mixing bowl with an electric mixer on medium speed until pale yellow and thick, about 3-5 minutes.
• Gradually add 1 cup of the hot milk to the egg yolk mixture, whisking constantly.
• Then gradually add the egg yolk-milk mixture back into the hot milk in the saucepan.
• Cook over medium heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of a spoon, about 5 minutes.
• Transfer to a medium bowl and stir constantly until very warm (about 125°F on an instant-read thermometer), 5-10 minutes.
• Add butter, 1 tbsp. at a time, whisking well after each addition.
• Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming and refrigerate until ready to use.

Prepare the Puff Pastry:

• Preheat oven to 375°F (190°C).
• Place 1 sheet of puff pastry on a parchment paper-lined baking sheet, cover with another sheet of parchment, and refrigerate until chilled, 20-30 minutes.
• Put another baking sheet directly on top of the parchment-covered pastry to weight it down.
• Bake until the pastry begins to turn brown, about 10-15 minutes.
• Remove the top baking sheet and parchment paper.
• Sprinkle the pastry with 1 tbsp. granulated sugar, then bake, uncovered, until golden brown, about 6-8 minutes more.
• Transfer to a clean surface and remove the parchment from the bottom.
• Set aside to cool.
• Repeat the process with the remaining sheet of puff pastry and 1 tbsp. sugar.
• Using a serrated knife, cut each pastry sheet into twelve 4″ x 2″ rectangles, making 24 rectangles in total.

Assemble the Napoleons:

• Spoon 2 tbsp. of the pastry cream down the center of each sugared side of 8 pastry rectangles and stack another pastry rectangle on top.
• Repeat the process with the remaining pastry cream and pastry rectangles.
• Sift confectioners’ sugar over the assembled napoleons.

Prepare Dough:

• Sprinkle sugar on a work surface.
• Cut each puff pastry sheet in half and roll out to ¼-inch thickness, sprinkling with sugar as you work.
• Fold each of the short ends 2 or 3 times inward until they meet in the middle.
• Fold the dough in half along the center fold and press gently to seal.
• Repeat with the remaining half of puff pastry.
• Refrigerate the folded dough for 30 minutes.

Preheat Oven:

• Preheat your oven to 350°F (175°C).

Slice and Bake:

• Slice the rolls into ⅓-inch thick pieces and sprinkle each with more sugar.
• Place the slices on an ungreased baking sheet, spacing them 1 inch apart.
• Bake until golden brown, about 30 minutes, turning the cookies once halfway through baking.

Cool and Serve:

• Let the cookies cool completely before serving.

• Preheat your oven to 400°F (200°C).
• In a heatproof bowl, stir together the cubed butter, water, canola oil, sugar, and salt.
• Bake until the butter is bubbling and lightly browned at the edges, about 20 minutes.
• Remove from the oven and stir in the flour until the dough comes together.
• Press the dough into the bottom and up the sides of five 4-inch tart pans (or one large 9-inch tart pan).
• Use a fork to prick the dough all over.
• Bake until the crust is cooked through, 10-12 minutes.
• Let cool.

Make the Filling:

• In a 4-quart saucepan, whisk together the sugar, cornstarch, flour, salt, and egg yolks until smooth.
• Stir in the milk and place the saucepan over medium heat.
• Cook, stirring constantly, until the mixture thickens, about 15 minutes.
• Remove from heat and slowly whisk in the chilled butter until smooth.
• Stir in the vanilla extract.
• Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming.
• Chill until set, at least 2 hours.

Assemble the Tartlets:

• Once the pastry cream is set, spread it evenly over the cooled tart shells.
• Garnish with fresh blackberries.
• Chill the tartlets until ready to serv

Prepare Olives:

• In a 2-quart saucepan, boil the pitted black olives with 2 cups of water for 5 minutes.
• Drain and set aside.
• Add half the sugar (½ cup) and 2 cups of water to the pan; bring to a boil.
• Reduce heat to medium and add the olives; cook until the olives are tender, about 2 hours.
• Let the olives cool, then strain and discard the syrup.

Preheat Oven:

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch pie plate with butter and set aside.

Mix Ingredients:

• In a bowl, whisk together the melted butter and 3 eggs.
• In another bowl, whisk the remaining ½ cup of sugar with the 4 egg yolks until fluffy.
• Slowly whisk in the milk, flour, and kosher salt.
• Fold in the butter mixture and chopped almonds until combined.

Assemble and Bake:

• Spread the batter into the prepared pie plate.
• Arrange the candied olives over the top.
• Bake until golden and slightly puffed, about 40 minutes.

Cool and Serve:

• Let the clafoutis cool before serving.

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.