Desserts and Baking
Hi Dorie, what’s your favorite cheesecake to make and/or eat?
I’m a fan of the old-fashioned tall New York-style cheesecake—the one that’s baked.
Do you have a favorite recipe for Galette des Rois?
The recipe that I’ve been using for years is the one in Paris Sweets. It’s very classic: two rounds of good puff pastry filled with almond cream—the same cream I use as the base for baked fruit tarts, except I give it an extra shot of rum.
Are there any "must have" baking tools?
No baker should be without: oven thermometer, accurate measuring cups and spoons, a kitchen scale, a great rolling pin and heavy-duty baking sheets.