Recipes
See the full plan →10 recipes
Pastries
87/100Basic Pie / Pastry Dough
A flaky all-purpose pastry dough for sweet or savoury pies — makes a double 9-inch crust.
75 min · Medium
Pastries
85/100Cheese Danish
Laminated pastry with a stabilised cream cheese filling that stays put rather than weeping.
115 min · Hard
Pastries
86/100Cinnamon Palmiers
Puff pastry rolled in sugar and folded into a heart shape — as much caramelised candy as pastry.
68 min · Medium
Pastries
83/100Cream Puffs
Choux pastry shells, light and hollow, filled with whipped cream.
60 min · Hard
Pastries
82/100Danish Braid
Laminated enriched dough, filled and braided, with alternating strips folded over the centre.
175 min · Hard
Pastries
82/100Eclairs
Piped choux pastry, filled with pastry cream and topped with a chocolate glaze.
72 min · Hard
Pastries
89/100Pastry Cream
The classic filling for eclairs, tarts, and cream puffs — thick, silky, and starch-set.
20 min · Medium
Pastries
89/100Puff Pastry Cheese Straws
Sharp cheese pressed into laminated pastry, twisted into strips, and baked until shatteringly crisp.
30 min · Easy
Pastries
85/100Rough Puff Pastry
A shortcut laminated dough — real flaky layers without a formal butter block and single-fold technique.
85 min · Medium
Pastries
88/100Sweet Tart Shell
Pâte sucrée — a crisp, cookie-like crust built to hold a sharp fluted edge through baking.
95 min · Medium