Cookbooks

Look for a coconut that is heavy for its size; when you shake it, you should be able to hear the liquid sloshing inside. The husk should be dark brown without any cracks (which could allow moisture to escape), and the eyes should be dry and free of mold.

These shapes are used to top the Petits Fours (page 192). Use the same set of cutters for the cakes and the cutouts.

These chocolate curls add a playful touch to the tops of cakes, pies, and tarts. Working with a block of chocolate (instead of a bar) makes it easier to form the curls. It also helps if the chocolate is slightly warm; if necessary, microwave it for about ten seconds, being careful not to let it melt.

Using canned apricots instead of fresh allows you to make these breakfast pastries year-round. Choose the prettiest halves and reserve the rest for another use.

Use the best-quality chocolate you can find for this recipe; some of our favorites are Valrhona, Callebaut, and Scharffen Berger.

Baking these buns in muffin tins ensures that each one will have a crisp, sugary edge, as well as a delicious, soft center.

These sugar-dusted buns, which are similar to doughnuts but baked instead of fried, have a surprise cream-filled center.

If using dry yeast instead of fresh, heat the milk to about 110°F, then stir in the yeast to dissolve. Let stand until foamy, about five minutes, and proceed with the recipe. The dough can be made ahead through all of the turns and frozen for up to three months; before using, defrost the dough in the refrigerator for twenty-four hours. After baking, Croissants are best eaten within six hours.

These cakes are traditionally served with unsweetened, fresh whipped cream. You can top them with fresh berries, if you like. The recipe is easily doubled.

The kouign aman (pronounced QUEEN-ah-man) is a traditional Breton pastry whose name means “butter cake” in the local dialect. Our recipe was inspired by an appearance by pastry chef Florian Bellanger on Martha’s syndicated television show.

This dough is the building block for many classic French pastries.

A babka can be frozen in the pan for up to a month before baking. When ready to bake, remove from freezer; let stand at room temperature for about five hours. Be careful not to underbake; otherwise, the center may not set properly.

Once the pastry puffs are formed and frozen on the baking sheets, they can be stored in resealable freezer bags for up to three weeks. Top with rounds of Tart Dough and bake as directed; they do not need to be thawed first.

The French traditionally fill their éclairs with pastry cream; the British prefer whipped cream. Our recipe borrows from both, for a filling that is at once rich and light.

The pastry puffs can be baked a day in advance and kept in an airtight container at room temperature. If they soften, place them on a baking sheet and reheat in a 300-degree oven for about ten minutes to restore their crispness. Let them cool completely before filling with ice cream. Allow three profiteroles per person.