Sweeten your holiday than with these delicious treats — straight from the kitchen of famed chef Daniel Boulud.
For this twist on the classic pineapple upside down cake, slices of pineapple are arranged in a layer of caramel at the bottom of a round cake pan, then topped with batter, baked, and flipped over. A touch of coconut in the batter adds sweetness and texture.
Spiced with fragrant cinnamon and citrus zest, this cake is moistened with honey, rather than molasses, and frosted with spiced crème fraîche. Boulud's gingerbread dessert is a unique (and lighter) spin on the classic.
This simple tart is delightful when paired unexpectedly with grapefruit soup. The citrus contrasts with the ganache-like chocolate filling, bringing out its rich, creamy flavor.
This towering classic makes use of a seasonal favorite—chestnuts. This version begins with a soft meringue disc topped with chestnut cream, chestnut paste, and shaved chocolate.
This dessert, which pairs small molasses cakes with a tangy orange compote, is inspired by France's popular Chamonix Orange cookies (rectangular biscuits filled with orange marmalade). The mini cakes are spiced with ginger, cloves, and star anise, then finished with a baked-on sugar glaze.
As visually stunning as it is delicious, this exotic dessert is a special treat for holiday fêtes. The centerpiece is a frozen, hollowed-out pineapple shell filled with pineapple-passion-fruit sorbet and surrounded by dainty almond tea cakes.
While traditional clafoutis are studded with cherries, this recipe calls for only dark, bittersweet chocolate, butter, eggs, and a touch of sugar. The result is a smooth, chocolatey dessert with a texture that falls somewhere between cake and custard.