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

sweet cheese nuts caramel coffee

c i t ru s
c h o c ol at e

F l av o r ful
150
Ir resistible Desser ts
in All-Time Favor ite Flavor s

t i s h b oy l e
Photog raphy by

andrew meade

Contents

I n t rodu c t i on
I ng r e d i e n t N o t e s
Basics

1
3
11

Vanilla

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

361
364
365

| 269 |

Flavorful

| 122 |

Caramel

No other flavor

ChocolateSea Salt Caramels

Chocolate Pudding Parfait with
Cacao NibStreusel Topping
Individual Warm Chocolate
Brioche Bread Puddings

Chocolate

Two-Tone Milk Chocolate Mousse

with Sweet-and-Salty Almonds
Ultra-Dark-Chocolate Ice Cream

C h o co l ate i s a p e r fe c t fo o d , a s
wh o l e s o m e a s i t i s d e l i c i o u s . . .

Double Chocolate clairs

Chocolate-Chunk Brownie Cookies

J U S T U S V O N L I E B I G
German chemist (18031873)

Browned ButterChocolate
Chip Cookies
Chocolate-Almond-Coconut Bars
ChocolateBlack Currant Tea Tart
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

Houghton Mifflin HarcourtPage 31905/04/15

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 desserts is to buy a high-quality chocolate. Excellent brands such as Valrhona, Guittard,
and Scharffen Berger are easily available to consumers nowadays at many supermarkets, gourmet shops, and online. As for cocoa powder, it is available in two varieties, 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.

EspressoMilk Chocolate Chunk Cookies

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.
MAKES 36 COOKIES
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 attachment, 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.
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.

4.

| 307 |

Cof fee

Sweet Cher ry and Peach Cr isp

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 complement the crunchy almond topping.
M A K E S 8 S E RV I N G S

Make the topping

SPECIAL EQUIPMENT:

Cherry pitter

1.Preheat

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) oldfashioned rolled oats

the oven to 375F. Butter the bottom and sides of a 9-by13-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 attachment, 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

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

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.

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

| 77 |

Berries and Cherries

Flavorful

| 216 |

| 163 |

Citrus

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 surefire 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 singular 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.

Publicity &
Marketing Plans:

Author appearances
Online marketing and social
media promotion

Publicity contact:

William Scarlett
william.scarlett@hmhco.com
212-420-5875

Publication date:
September 29, 2015

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

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.
Author photo @ Andrew Meade

Follow @HMHCooks
www.hmhco.com/cooking