Notes about Recipes in this book

• Base recipe: pâte sucrée

  • stef on May 08, 2022

    A very nice pate sucree. The almond flour makes it very tender so it has to be very cold to work with

• Rustic seasonal fruit galette

  • stef on May 08, 2022

    My galette was made of rhubarb,strawberries and blackberries. I added a little more sugar to my fruit and spread frangipane on bottom. Pate sucree from this book for crust and served with whip cream. Family loved it.

• Base recipe: chocolate sauce for all occasions

  • stef on October 30, 2022

    This made a nice glaze for the eclairs

• Tigré almond cakes

  • stef on June 19, 2022

    Easy to make. I refrigerated the batter overnight and baked them in a muffin tin. 2 tablespoons to fill each muffin tin made 12. Be sure to indent while cakes are warm. It's a nice moist financier with rich almond taste.

• Base recipe: lemon curd

  • Shannoncooks17 on July 03, 2023

    This is the best and easiest way to make lemon curd! It also works for making Rhubarb curd. Asked Molly how to do this and she said: hi! You can do it using the lemon curd recipe. I would roast the rhubarb and then puree it - then use the puree + lemon juice to replace the full amount of lemon juice in the recipe (2/3 cup/ or 160 ml) - let me know how it goes. I used the juice of one lemon and then the rest was the puree.

• Cream puffs and éclairs

  • stef on October 30, 2022

    Great recipe. Followed it step by step and my eclairs bakednice and hollow.

• Galette des rois

  • stef on January 08, 2023

    Followed the instructions for puff pastry which were so clear and made filling. It was a success.

• Mixed berry macaron cake

  • amy_ky231a on March 12, 2026

    A large macaron was difficult to make.