Claudia Fleming

Famed pastry chef Claudia Fleming's Boozy Frozen Strawberry Lemonade is sweet, zippy, and irresistibly delicious — exactly the kind of drink you want on a hot summer afternoon. The frozen cocktail is made with lemon vodka, Prosecco, basil, limoncello, strawberries, and lemon sorbet, and can also double as a dessert. Once frozen and blended, make sure to serve the lemonade right away so it doesn't melt.
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With a shortbread-like tart crust, a rich lemon-olive oil cream filling, and an Italian meringue topping, this tart by acclaimed pastry chef Claudia Fleming feels like a luxurious take on lemon meringue pie. It's ideal for any occasion you want to cap off with an impressive dessert.
Even with rich lemon cream as its base, this tart, sweet semifreddo from famed pastry chef Claudia Fleming retains its light texture and flavor after it is frozen. Semifreddos do not harden when they freeze, so there's no need to let this soften before serving it. You can make the semifreddo up to three days in advance of serving; the compote could be made one day in advance and kept in the fridge.
Crowned with candied pistachios and draped in tart, glistening cranberry gelée, Claudia Fleming's holiday cheesecake is extra creamy thanks to a combination of tangy goat cheese and marscapone. Be sure to beat in the mascarpone at low speed to preserve its extra-smooth texture. Don’t skip straining the cranberry mixture after adding the gelatin; removing the foam is key to a clear, glossy gelée.
Baking legend Claudia Fleming based these melt-in-your mouth cookies on a recipe her mother used to make. They owe their texture to the perfect amount of cornstarch, which makes them exquisitely crumbly without being too dry. The buttercream-like filling is light in texture but stable thanks to the white chocolate.
A masterpiece of technique and flavor, this stunning collaboration between pastry chef Kelly Fields and baking legend Claudia Fleming has many delicious components, most of which can be made ahead. Layers of crumbly cornmeal cake and fresh and candied citrus float on billowy drifts of barely boozy sabayon, topped with a sweet, crisp peaks of toasted Italian meringue. The flavor of the Prosecco will come through strongly in the sabayon, so choose a quality bottle. To easily trim the cake layers to fit, invert the trifle dish and trace its border on parchment paper to create a guide.
For Dana Cowin's wedding, pastry chef Claudia Fleming covered an entire table with cakes. This one is bridal white—and very light; the airiness is the result of beating whole warmed eggs with sugar until fluffy. Beautiful Desserts
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For Dana Cowin's wedding, pastry chef Claudia Fleming covered an entire table with cakes. This one is bridal white—and very light; the airiness is the result of beating whole warmed eggs with sugar until fluffy. Beautiful Desserts
If peppermint isn't your favorite, there are many different flavored extracts that would be equally delicious in the frosting on this cake. Besides hazelnut and coffee, orange, raspberry or even maple extract can transform the recipe into something different each time you make it. Look for extracts (we like Boyajian brand) in supermarkets and specialty food shops.
Claudia Fleming, pastry chef at New York City's Gramercy Tavern, recently created a "Between Meals" menu that showcases both her sweet and savory recipes. Her secret to making focaccia that's soft and delicate with a great crust is allowing the dough to rise slowly in a cool place away from the oven. Great Comfort Food Recipes
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