Stand Mixer

The classic combination of chocolate cake, cherries, and cream found in the traditional Black Forest cake was our inspiration for this cream’wich. In the summertime, fresh cherries can be used in lieu of dried. As is true of all of our ice cream sandwiches, we advise that you make them at least a short while in advance of when you want to serve them. Otherwise, the ice cream tends to squeeze out the sides.

The combination of the chewy cookie and the caramel–cream cheese filling has made this cookie many fans . . . so many, in fact, that though the cookie was originally introduced as a short-term special, our guests wouldn’t permit us to remove it from the menu. But to enjoy it at home, please note that unlike the other two cream’wiches, this cookie does not last long once it has been filled with the cream. It will begin to grow soggy after about four hours.

This is one of our most popular menu items. In fact, we receive numerous requests each year to have these shipped to folks across the country. Unfortunately, we are unable to do so because the cookies are so fragile. The secret ingredient in the cookie: oats. They add some texture and help keep the cookies together.

Two surprises set this cookie apart: The first is that the filling is made with a chocolate ganache as opposed to just a frosting. The cream and the chocolate melt together perfectly, yielding a satisfyingly smooth texture to the filling itself. In contrast to the creaminess is the second surprise: the cocoa nibs, little pieces of roasted cacao beans. These bits add a crunchy texture that is wholly and delightfully unexpected.

A chocolate pastry cream lightened with meringue, this crème chiboust is an elegant topping for a bowl of warm roasted berries. When I make this to finish Meyer Lemon Tarts (page 121), I freeze it and cut it into disks.

This light, rich mousse literally melts in your mouth. It is a component of the Chocolate-Pear Cake (page 98), but you can serve it on its own.

Using the newer technologies that are available in the kitchen, we’re now able to create textures without diluting the flavor of the prime ingredient. The Methocel in this recipe turns tangerine juice—or any juice—into an airy foam that I pipe into sticks and then dehydrate to make the sticks crisp. These are great as a garnish for ice cream, as well as being an integral part of the Lemongrass Ice Cream dessert on page 115.

I use this as a component in Chocolate-Pear Cake (page 98), but it’s delicious served by itself or garnished with diced Poached Pears (page 247).

This recipe makes more than you will need for the Rhubarb-Flan Tarts on page 40, but you can use it for any fruit cobbler or crisp or crumble. I love those kinds of desserts.

When I was a young cook, every restaurant I worked in used a tuile to present ice cream. The tuiles kept the ice cream from sliding around on the plate; but while they were pretty, they didn’t impart any flavor. So I started making crumbles and streusels to set underneath ice creams. They have the added bonus of reinforcing flavors and adding texture. I lay quenelles of ice cream on a pile of these intense chocolate crumbs, but you could easily sprinkle the crumble over a scoop of ice cream.

The high fat content in this dough makes for very rich cookies. It’s great when you want to add crunch to a creamy dessert like panna cotta. Or you might break the cookies into pieces and make a parfait with fruit and whipped cream. I make these as round cookies, too, brushed with an egg wash and sprinkled with sugar and coarse salt before baking. Follow the method below, using a round cutter; don’t weight round cookies with a Silpat.

Graham cracker crusts are never crispy enough for me, and I’m not a fan of soggy crusts. I developed this crunchy cookie to serve as a bed for my Key Lime Parfait (page 26). It will garnish any ice cream, and it could be the start of a terrific s’more. Because it’s not overly sweet, you could also serve it with cheese.

This cookie, called sablé Breton, is a classic French recipe from Brittany. I’ve learned many versions, and this is my favorite. I love the sandy texture, something between a crisp cookie and a sponge. The dough is also a great foil for different spices and salts.

I love this cookie for its buttery, fragile tenderness, but I also like to make crumbs from it because they’re such a great texture in a layered dessert (like the Rose Oeufs à la Neige on page 134). The cookies are best served the day they’re baked. I’ve written the recipe so you freeze half the dough and have it waiting for another day.

This bread gets put to so many uses in my kitchen, from pressed sandwiches to croutons (which could go on a cool sundae). You could use it for French toast or as the base of a chocolate bread pudding. Or just slather it with butter and jam for breakfast. I recommend keeping some of this bread on hand in the freezer.

This bread is a staple in the pastry kitchen and it has many uses—from French toast to croutons. The direct mixing method and overnight rise is a technique I picked up over the years. Brioche freezes beautifully.

One of the first things I learned to make at Restaurant Daniel was a madeleine, and I fell for the buttery, citrusy flavor. I wanted to find a way to use the little cake as part of a plated dessert, without making the classic seashell form. So I worked on the recipe, adapting it until I captured the texture and flavor of a fresh-baked madeleine in a sponge cake baked in a sheet pan.