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RecipeBrioche à Tête
You can bake this dough in any loaf pan, but fluted molds will give you that fetching shape. Try 75-gram molds; they’re 2-7/8 inches in top diameter and 1-1/4 inches…
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RecipeFrench Bread Rolls
Fresh from the oven, French bread rolls are light and airy on the inside, crisp and crackly on the outside. Though baking these is a bit of a project, it…
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RecipeCroissants
A "laminated" pastry dough—with less butter than you'd expect—gives this classic pastry its irresistibly flaky texture.
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RecipeHow To Make Classic Croissants
Making your own croissants is not difficult; there's no special equipment or hard-to-find ingredients required. What is necessary is good technique. Once you understand the basics of creating multilayered dough…
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RecipeAuthentic Brioche Bread Recipe
True brioche—the classic French yeast bread that’s rich and golden with butter and eggs, boasting a paper-thin crust and a silky, tender crumb—is a rare and wonderful thing. But as special…
