Everyone Can Bake: Simple Recipes to Master & Mix by Dominique Ansel

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    • Categories: Pies, tarts & pastries; Dessert; Summer
    • Ingredients: all-purpose flour; Tahitian vanilla beans; butter; eggs; milk; cornstarch; egg yolks; strawberries; granulated sugar; apple pectin; crème fraîche; powdered gelatin; mascarpone cheese; heavy cream; honey; white chocolate; pectin NH; honeycomb
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    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; Tahitian vanilla beans; butter; eggs; milk; cornstarch; egg yolks; fruit of your choice
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Austrian
    • Ingredients: all-purpose flour; Tahitian vanilla beans; butter; eggs; raspberries; granulated sugar; apple pectin
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    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; Tahitian vanilla beans; butter; eggs; milk; cornstarch; egg yolks
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    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; Tahitian vanilla beans; butter; eggs; natural unsweetened cocoa powder; heavy cream; dark chocolate; sea salt
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    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; Tahitian vanilla beans; butter; eggs; hazelnut flour; powdered gelatin; lemons; granulated sugar; egg whites; Earl Grey tea leaves
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    • Categories: Cakes, large; Frostings & fillings; Dessert
    • Ingredients: all-purpose flour; granulated sugar; natural unsweetened cocoa powder; eggs; milk; heavy cream; dark chocolate; egg yolks; cream cheese; instant coffee powder
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    • Categories: Cakes, large; Frostings & fillings; Dessert
    • Ingredients: all-purpose flour; granulated sugar; natural unsweetened cocoa powder; eggs; milk; gelatin powder; dark chocolate; heavy cream; Champagne wine; ground cinnamon; ground ginger; Bosc pears
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    • Categories: Cakes, large; Frostings & fillings; Dessert
    • Ingredients: all-purpose flour; granulated sugar; natural unsweetened cocoa powder; eggs; milk; Bing cherries; powdered gelatin; heavy cream; gianduja chocolate
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    • Categories: Sauces for desserts; Vegan
    • Ingredients: granulated sugar; rose water
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    • Categories: Sauces for desserts; Vegan
    • Ingredients: espresso; Amaretto
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    • Categories: Sauces for desserts; Vegan
    • Ingredients: granulated sugar; St. Germain liqueur
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    • Categories: Sauces for desserts; Vegan
    • Ingredients: black tea leaves
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    • Categories: Sauces for desserts
    • Ingredients: honey; mint
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    • Categories: Sauces for desserts; Vegan
    • Ingredients: granulated sugar; orange blossom extract
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    • Categories: Sauces for desserts; Vegan
    • Ingredients: granulated sugar; rum
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    • Categories: Sauces for desserts; Vegan
    • Ingredients: granulated sugar; bourbon
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Notes about this book

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Notes about Recipes in this book

  • Cherry chocolate cake

    • Astrid5555 on June 17, 2020

      My expectations for this cake were somewhat higher, but in hindsight it IS a simple recipe with a batter mixing dry and wet ingredients by hand and adding fruit. I think you could easily double whatever fruit you add. Nevertheless, it fit the bill for a quick midweek afternoon snack.

  • My go-to mascarpone whipped ganache

    • Astrid5555 on February 28, 2021

      Made this as a filling for chocolate cake. Easy to make and very tasty. Added some crunch with dark chocolate crisp pearls.

  • Lychee whipped ganache

    • Astrid5555 on February 28, 2021

      Made with frozen raspberrries which I pureed and strained through a sieve. Used as frosting for a chocolate mousse cake with raspberries. Very delicious and perfect for piping, beautiful color!

  • My go-to vanilla Chantilly cream

    • adrienneyoung on July 05, 2020

      Tahitian vanilla is the bomb: yum!!!!

  • My go-to vanilla ice cream

    • adrienneyoung on July 05, 2020

      For first time ice cream makers, David Lebovitz’s Scoop offers more bomb proof instructions. But with that said, this one will be my “go to” as well! Definitely a keeper.

  • My go-to baked vanilla meringue (for a Pavlova)

    • adrienneyoung on July 05, 2020

      Easier than spit and very successful. A keeper!

  • Pumpkin banana bread

    • MollyPellecchia on September 25, 2020

      Delicious! Mine overflowed. Ended needing more baking time. Should have paid more attention to the instructions & removed some of the batter as it filled to the top of the loaf pan

  • Passion fruit curd

    • TheWayEyeRoll on January 20, 2022

      This came out very buttery and not very fruity. Someone who tasted it said it was like a butter-flavored curd with a hint of passion fruit. A bit disappointing as the tart shell I made from this book turned out so well.

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  • ISBN 10 1501194712
  • ISBN 13 9781501194719
  • Linked ISBNs
  • Published Apr 14 2020
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Simon & Schuster

Publishers Text

Acclaimed pastry chef Dominique Ansel shares his simple, foolproof recipes for tarts, cakes, jams, buttercreams, and more “building blocks” of desserts for home cooks to master and mix as they please.

Dominique Ansel is the creator of beautiful, innovative, and delicious desserts, from the Frozen S’More to the Cronut®, the croissant-doughnut hybrid that took the world by storm. He has been called the world’s best pastry chef. But this wasn’t always the case.

Raised in a large, working-class family in rural France, Ansel could not afford college and instead began work as a baker’s apprentice at age sixteen. There, he learned the basics—how to make tender chocolate cakes, silky custards, buttery shortbread, and more.

Ansel shares these essential, go-to recipes for the first time. With easy-to-follow instructions and kitchen tips, home cooks can master the building-blocks of desserts. These crucial components can be mixed in a variety of ways, and Ansel will show you how: his vanilla tart shell can be rolled out and stamped into cookies; shaped and filled with lemon curd; or even crumbled into a topping for ice cream.

This cookbook will inspire beginners and experienced home cooks alike to bake as imaginatively as Ansel himself.


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