Stand Mixer

This is a laminated dough that is created with layers of dough and butter. It’s the foundation of many breakfast pastries, such as the ones on the following pages. This recipe makes enough dough for two batches.

These pastries would be delicious with a cup of tea in the afternoon.

If using dry yeast instead of fresh, heat the milk to about 110°F, then stir in the yeast to dissolve. Let stand until foamy, about five minutes, and proceed with the recipe. The dough can be made ahead through all of the turns and frozen for up to three months; before using, defrost the dough in the refrigerator for twenty-four hours. After baking, Croissants are best eaten within six hours.

These cakes are traditionally served with unsweetened, fresh whipped cream. You can top them with fresh berries, if you like. The recipe is easily doubled.

The kouign aman (pronounced QUEEN-ah-man) is a traditional Breton pastry whose name means “butter cake” in the local dialect. Our recipe was inspired by an appearance by pastry chef Florian Bellanger on Martha’s syndicated television show.

A babka can be frozen in the pan for up to a month before baking. When ready to bake, remove from freezer; let stand at room temperature for about five hours. Be careful not to underbake; otherwise, the center may not set properly.

This dough is the building block for many classic French pastries.

These savory cheese puffs are a specialty of Burgundy, France, and are the perfect accompaniment to a cocktail or glass of wine. We’ve flavored our version with fresh herbs, but feel free to omit them. To prepare the gougères in advance, pipe the dough, top with cheese, and freeze on a baking sheet until firm; transfer to resealable plastic bags, and freeze until ready to bake, up to three weeks.

These pastries are a specialty of Naples, Italy. The key to making them is using the freshest ricotta you can find. Do not substitute packaged ricotta, which can’t compare with artisanal varieties in terms of flavor or consistency.

If you want to give this frosting extra flavor, add a teaspoon of mint, orange, or coffee extract after the chocolate has been incorporated. To frost a four-layer cake you will need to increase the ingredients accordingly: use 24 ounces chocolate, 4 1/2 sticks butter, 3/4 cup sugar, and 1/2 cup plus 1 tablespoon each cocoa and boiling water. Alternatively, halving this recipe makes just enough for a standard sheet cake or a dozen cupcakes.

This is an excellent all-purpose frosting that can be used to top any cake—from cupcakes to a multitiered wedding cake. Its flavor is adaptable, too; two of our favorite variations are lemon (which we paired with our Lemon Curd Cake, page 153) and chocolate (which adorns the Dobos Torte, page 203).

Fresh sour cherries usually appear in farmers’ markets in early July, but the season is short—about three weeks. If you can’t find fresh sour cherries, substitute two pounds of frozen ones; defrost before using. To make the strudel, you’ll need a large, clean cloth and a work surface that you can easily walk around, such as an island or your kitchen table.

If not using immediately, transfer to an airtight container (icing hardens quickly when exposed to air), and store at room temperature for up to one week. Beat with a rubber spatula before using.

Prepare the mousse at least four hours or up to two days in advance. Refrigerate, covered with plastic wrap.

This recipe is extremely versatile. We love to use it for cupcakes, but it makes an equally impressive layer or sheet cake; either is a perfect choice for kids’ birthday parties, swirled with Swiss Meringue Buttercream. For a more grown-up flavor, try icing the cupcakes with Mocha Buttercream (page 213).

Martha loves the combination of fluffy white frosting and fresh coconut curls that adorn this cake. You can also top the cake with more sweetened or unsweetened coconut, toasted or not. If you don’t have square cake pans, use 9-inch round ones; the baking time will be the same.