These tarts are made with pâte sablée, not super sweet, just sweet enough and perfect with cherry jam.

Chicken Liver and Mushroom Pâté

Figs and almond frangipane in a delicate buttery crust make this tart perfect for enjoying the sweet nakedness of figs.

A mushroom pate that’s full of flavour. Makes a great appetizer that everyone can enjoy.

Pear and Frangipane Tart with Apricot Glaze

Profiteroles with coffee ice cream, chocolate ganache, and a sprinkle of sea salt.

Delicate pâte à choux cup filled with a cream cheese mushroom filling.

Buttery and rich chicken liver pate.

Take advantage of rhubarb season by making a strawberry rhubarb galette – the perfect light dessert to end a spring meal!

Eclairs with matcha green tea pastry cream.

Barefoot Contessa’s delicious profiteroles drizzled with a quick chocolate sauce and sprinkled with crunchy pistachios.

An experiment involving Bouchon’s pate a choux and Pierre Herme’s Chocolate Pastry Cream creates this wonderful chocolate eclair.

Choya-infused Chicken Liver Pate with Homemade Shallot Jam

Chicken livers patè in hazelnut crust and vinsanto jellies

This simple, prepare-ahead dish makes an excellent, sophisticated starter or lunch time treat.

Gluten-Free Pie Dough – all-butter, whole-grain, gum-free. Easy to shape; bakes up flaky and crisp. With step-by-step photos.

This Pâté recipe is a classic. It contains pork, veal & strips of ham, and it will be a delicious addition to your Easter  menu.

Delicious baked lentil pâté, with red lentils, bell pepper and a lot of herbs and spices

Creamy pate of duck breasts with oranges flavored with ginger, cinnamon and cloves (in Polish with translator)

Flavorful and healthy dip made with red lentils and toasted walnuts.

Dangerously delicious and easy to make French Honey Crullers. Melt in your mouth and light as air. Ready in 45 minutes from start to finish!

Easy cream puffs dressed in pastel for an Easter dessert.