150 I r re s i s t ibl e Desser ts

in A l l -Time Favor i t e Flavor s

t i s h b oy l ePho tog raphy by andrew meade

va n i l l a b e r r i e s & c h e rr i e s a p p l e s c i t ru s s w e e t c h e e s e n u t s c a r a m e l c o f f e e c h o c ol at e

F l avo r ful

C o n t e n t s

I n t rodu c t i on 1

I ng r e d i e n t N ot e s 3

B a s i c s 11

Vanil la 23

Ber r ies and Cher r ies 65

Apple 109

Citrus 141

Sweet Cheese 181

Nuts 211

Caramel 249

Coffee 287

Chocolate 319

S ou rc e s 361

A C K now l e d g m e n t s 364

I n d e x 365

| 269 | C a r a m e l

| 122 |F l a v o r f u l

ChocolateSea Salt Caramels

Chocolate Pudding Parfait with Cacao NibStreusel Topping

Individual Warm Chocolate Br ioche Bread Puddings

Two-Tone Milk Chocolate Mousse with Sweet-and-Salty Almonds

Ultra-Dark-Chocolate Ice Cream

Double Chocolate clairs

Chocolate-Chunk Brownie Cookies

Browned ButterChocolate Chip Cookies

Chocolate-Almond-Coconut Bars

ChocolateBlack Currant Tea Tar t

Better-than-Hostess Cupcakes

Brooklyn Blackout Cupcakes

Triple-Chocolate Bundt Cake

Zachs Dark Chocolate Raspberry Pav

Love-Struck Chocolate Cake with White ChocolateCoconut Filling

Devils Food Layer Cake with Milk ChocolateMalt Frosting

Chocolate is a perfect food, as

wholesome as it is del icious. . .

J USTUS VON L I EB IG

German chemist (18031873)

C h o c o l a t e

Houghton Mifflin HarcourtPage 31905/04/15

Tish BoyleFlavorfulrevised pages

No other f lavor in the world arouses as much passion as chocolate. Its popularity is legendary pastry chefs around the world will tell you that chocolate desserts are always the best sellers. In all its forms, from mellow white to high-octane unsweetened, chocolate is one of the most cherished ingredients of the baking and pastry world.

Because dark chocolate contains more chocolate liquor the cocoa solids plus cocoa butter and less sugar than milk chocolate, its flavor most purely reflects the essence of chocolate. It is robust and intense, with a sensuous, melting mouthfeel. Most of the recipes in this chapter use dark chocolate, which includes semisweet and bittersweet varieties (see general guidelines for the cocoa solid percentages of each variety). Several rely on cocoa powder for their flavor. A few recipes do use milk chocolate, but mostly as an addition to dark chocolate. Ive included a specific cocoa solid percentage or range for semisweet and bittersweet chocolate in each recipe. Using a chocolate outside the recommended range can negatively affect the recipe, so do pay attention to these numbers and buy the appropriate chocolate.

One of the most important advantages you can give yourself in making these des-serts is to buy a high-quality chocolate. Excellent brands such as Valrhona, Guittard, and Scharffen Berger are easily available to consumers nowadays at many supermar-kets, gourmet shops, and online. As for cocoa powder, it is available in two variet-ies, non-alkalized (also known as natural) and alkalized (also known as Dutch-processed). Non-alkalized cocoa powder is more acidic and lighter colored than Dutch-processed, and since using the wrong variety of cocoa powder may have a negative effect on the final product, recipes that call for cocoa powder specify which variety to use.

| 307 | C o f f e e

Made with freshly ground coffee beans and chopped chocolate-covered espresso beans, these chewy cookies offer a double shot of joe. They have slightly more butter than a traditional chocolate chip cookie recipe, which makes them spread more, but thats what makes them moist. They will puff up during baking and then flatten as they cool. The cookies make a great midafternoon snack, perking you up nicely when you start to show signs of zombie-like behavior. The recipe can easily be doubled.

M A K E S 3 6 C O O K I E S

1 cup plus 2 tablespoons (149 g/5.2 oz) all-purpose flour

1/2 teaspoon (2.5 g/0.09 oz) baking soda

1/4 teaspoon plus 1/8 teaspoon (2.5 g/0.09 oz) salt

9 tablespoons (127 g/4.5 oz) unsalted butter, softened

1/4 cup (50 g/1.76 oz) granulated sugar

1/2 cup firmly packed (108 g/ 3.8 oz) light brown sugar

1 tablespoon plus 1 teaspoon (5 g/0.18 oz) finely ground dark roast coffee beans

1/2 teaspoon (2 g/0.07 oz) vanilla extract

1 large egg

1 cup (170 g/6 oz) 1/2-inch chunks good-quality milk chocolate

1 cup (100 g/3.5 oz) walnuts

1/2 cup (80 g/2.8 oz) coarsely chopped chocolate-covered espresso beans

1.In a medium bowl, gently whisk together the flour, baking soda, and salt until blended.

2.In the bowl of an electric mixer fitted with the paddle attach-ment, beat the butter at medium speed until creamy, about 2 minutes. Gradually add the sugars and beat at high speed until well blended and light, about 2 minutes. Add the ground coffee, vanilla, and egg and mix at medium speed until blended, scraping down the sides of the bowl as necessary. Reduce the speed to low and add the flour mixture one-third at a time, mixing until almost completely blended. Remove the bowl from the mixer stand and, using a wooden spoon or rubber spatula, stir in the chocolate, walnuts, and chocolate-covered espresso beans. Cover the bowl and refrigerate the dough for at least 2 hours (or overnight) before baking.

3.Preheat the oven to 375F. Line two baking sheets with silicone baking mats or parchment paper. Remove the dough from the refrigerator and let it soften at room temperature for 15 minutes.

4. Scoop the dough out by well-rounded tablespoonfuls (I use a 1/2-ounce scoop) onto one of the prepared baking sheets, spacing them 2 inches apart. Wet your palm and use it to flatten the mounds into discs that are about 1/2 inch high. Bake the cookies for 10 to 12 minutes, until slightly puffed and browned around the edges. While the cookies are baking, scoop dough onto the other baking sheet for the second batch. Let the cookies cool on the baking sheet, set on a wire rack. Store the cookies in an airtight container at room temperature for up to 1 week.

EspressoMilk Chocolate Chunk Cookies

| 77 | B e r r i e s a n d C h e r r i e s

A crisp is a great way to showcase summer fruit, and it doesnt require the fuss of rolling out pastry for a pie. Sweet cherries and juicy peaches are a good match here, and both fruits comple-ment the crunchy almond topping.

M A K E S 8 S E RV I N G S

SPECIAL EQUIPMENT: Cherry pitter

CRUMBLY ALMOND TOPPING

1 cup (84 g/3 oz) unblanched sliced almonds, divided

7 tablespoons (98 g/3.5 oz) unsalted butter, softened

1/2 cup firmly packed (108 g/ 3.8 oz) light brown sugar

3/4 cup (99 g/3.5 oz) all-purpose flour

1/8 teaspoon (0.83 g/0.03 oz) salt

1/2 cup (50 g/1.76 oz) old-fashioned rolled oats

CHERRY AND PEACH FILLING

About 21/2 (454 g/1 lb) ripe peaches

31/4 cups (454 g/1 lb) fresh sweet cherries

3 tablespoons (22 g/0.8 oz) cornstarch

1/3 cup firmly packed (71 g/ 2.5 oz) light brown sugar

1/2 cup (120 g/4.2 oz) fresh or bottled cherry or peach juice

1 teaspoon (2 g/0.07 oz) finely grated lemon zest

2 teaspoons (30 g/1 oz) freshly squeezed lemon juice

1/4 teaspoon (0.5 g/0.02 oz) ground cinnamon

Pinch of salt

2 tablespoons (28 g/1 oz) unsalted butter, cut into 1/4-inch cubes

Make the topping

1.Preheat the oven to 375F. Butter the bottom and sides of a 9-by-13-inch baking pan (preferably glass). Place 1/2 cup (42 g/1.5 oz) of the sliced almonds in the bowl of a food processor and pulse until finely ground.

2.In the bowl of an electric mixer fitted with the paddle attach-ment, beat together the ground almonds, butter, and brown sugar on medium speed until smooth, about 2 minutes. With the mixer on low speed, gradually add the flour and salt and mix just until crumbly. Stir in the oats and the remaining 1/2 cup (42 g/1.5 oz) almonds. Set the topping aside while you prepare the fruit filling.

Make the fruit filling

3.Halve and pit the peaches and cut them into 1/2-inch slices. Pit the cherries. In a medium bowl, combine the peaches and cherries with the cornstarch, brown sugar, cherry or peach juice, lemon zest, lemon juice, cinnamon, and salt. Transfer the filling to the prepared baking dish. Scatter the butter pieces over the filling. Sprinkle the topping evenly over the fruit.

4.Bake the crisp for 25 to 30 minutes, or until the top is golden brown and the fruit filling is bubbling around the edges. Serve warm.

Sweet Cher ry and Peach Cr isp

| 163 | C i t r u s

| 216 |F l a v o r f u l

Publicity & Marketing Plans:

Author appearances Online marketing and social

media promotion

Publicity contact:William Scarlett

william.scarlett@hmhco.com212-420-5875

Publication date: September 29, 2015

ISBN: 978-1-118-52355-1$35.00 | Hardcover | 384 pages | 8x10

Pastry chefs have a secret weaponan insiders list of customers most popular flavors. Vanilla, berry and cherry, apple, citrus, cheese, nuts, caramel, coffee, and chocolate: These are the sure-fire hits that appear on menus across the country time and again. Author Tish Boyle has translated this list of go-to ingredients into a stunning collection of more than 150 recipes for baked goods and other desserts, with a chapter dedicated to each sin-gular flavor. Recipes range from easy cookies and brownies to gorgeous layer cakes to spoonable parfaits to playful takes on donuts, cream puffs, candies, and ice cream. Boyle is a favorite among pastry chefs and bakers in the know for her reliable and pitch-perfect recipes, which are given here in both volume and weight measurements. Combined with luscious photography and a timeless, classic design, this is a must-have for bakers and dessert-lovers of all stripes.

TISH BOYLE is co-editor of Dessert Professional magazine and an experienced food writer, author, and pastry chef. Her previous books include The Cake Book, The Good Cookie, Diner Desserts, and Chocolate Passion. Follow @HMHCooks

www.hmhco.com/cooking Author photo @ Andrew Meade