Notes about Recipes in this book

• Mini madeleines

  • adrienneyoung on June 28, 2020

    This recipe is very different from the (Genoise-like) Paula Peck recipe I grew up with. But it is very, VERY good. Note that it is for mini Madeleines: chef Ansel insists they be served warm (with good reason), and the minis take 5-7 minutes to bake. But full sized Madeleines (~20 minutes?) are by far my favorite. A keeper!

  • adrienneyoung on July 01, 2020

    Made them again: for breakfast. A lovely, luxurious Canada Day breakfast. And because I made the batter last night and refrigerated in a piping bag, extremely quick. A definite keeper!

  • Charlotte_vandenberg on July 24, 2022

    Tried these for the first time. They look very good, with a nice belly. But they don’t taste like I remember, maybe because I left the zest out. Will try next time.

• Cannelé de Bordeaux

  • d.giginyc on April 20, 2026

    I won’t rate this YET as I’m sure I made an error lol. It came out tasting like a sugar bomb but I will continue working on this recipe.

• Christmas morning cereal

  • ash_2fquo3 on January 17, 2026

    Fun

• Dominique's kouign amanns (DKA)

  • helskitchenvt on July 06, 2016

    It works! This is a great recipe walking you through how to make kouign amanns and why each step is the way it is. I did fudge the butter block measurements a bit to make them match the dimensions of my butter, because there's a limit to my precision, but we all survived. I did not have molds for these and I baked them on a sheet pan and, like the butter block, survived. They're delicious and not as difficult as it might seem. P.S. It says you can make a yeast substitution, but I bought SAF instant yeast - it wasn't expensive.

  • bwhip on May 28, 2018

    These didn’t quite work for us, which was disappointing with all the effort involved. Loved the crispy edges, all the caramelization and layers, but they just didn’t rise properly so wound up being too dense. I found it odd that the recipe called for very cold water with the initial yeast mixture, when most every other yeast recipe I’ve ever made called for warm water to activate the yeast. They also were quite salty, I think the salt could be cut in half.

• The at-home Cronut™ pastry

  • j_h on April 02, 2015

    There are some excellent tips for making these at the kitchn: http://www.thekitchn.com/10-things-you-need-to-know-before-making-a-cronut-211530

• Tasting Table

  Daniel Boulud's former pastry chef not only shares the recipes for the [cronut] that propelled him to fame, but also recalls tales of working hard and the thinking outside the box that led to them.

  Full review