William Werner

Olive oil and cocoa butter make this lemony curd extraordinarily creamy and luscious. Spread on baguette toasts, it becomes a fantastic dessert. Slideshow: More Lemon Recipes 
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Whipping a rich and delicious white chocolate ganache makes it light and fluffy. Spread on pain de mie bread toasts, it becomes a delicious dessert.
Smoked Almond Brittle
Rating: Unrated
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This clever sweet-and-savory brittle gets its unusual flavor from smoked almonds. The texture is light, crisp, and almost honeycomb-like.
English Crumpets
Rating: Unrated
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A British staple, crumpets are soft, thick porous breads that are baked on a griddle. Traditionally prepared in ring molds, they can be made free-form as well. More Bread Recipes
Apricot-Praline Butter
Rating: Unrated
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This nut butter-jam hybrid offers the best of both worlds. It's rich and nutty from the praline paste, and sweet and fruity from the apricots. More Jam Recipes
Inspired by French travel cakes (small sweets meant for bringing to parties, picnics and other events), William Werner created these miniature desserts. He calls them "gussied-up pound cakes." More Great Cakes