Beverages

Cooking blintzes takes a bit of practice. A nonstick skillet is a great help. The first blintz is almost never perfect; just discard it and start again. The blintzes can be made through step 4 up to 2 hours ahead.

Because the batter needs to be frozen before baking (and can remain in the freezer, covered with plastic wrap, for up to 1 month), these cakes are perfect for those unexpected moments when you need a quick dessert. Using semisweet chocolate in the truffles is essential; if bittersweet is used, the centers of the cakes will not ooze. Two tablespoons of loose tea leaves may be substituted for the tea bags in this recipe. If you use loose tea, you will need to strain the tea mixture before combining it with the egg yolks.

Two tablespoons of loose tea leaves may be substituted for the tea bags in this recipe. If you use loose tea, you will need to strain the tea mixture before combining it with the egg yolks.

The buckwheat flour adds a deep, assertive flavor to this dessert; the flour is also highly nutritious.

Almond flour is simply ground blanched almonds—it doesn’t contain any wheat flour. You can make your own by finely grinding 1/2 cup whole blanched almonds in a food processor. The dough can be refrigerated for up to 2 days or frozen for up to 1 month (thaw before using). The custard filling can be made up to 1 day ahead; press plastic wrap directly onto its surface (to prevent a skin from forming), and refrigerate in an airtight container. This sauce can be made 2 days ahead and refrigerated in an airtight container. Reheat over medium-low heat, or bring to room temperature before serving.

This classic tart, essentially a frangipane filling enclosed between two layers of puff pastry, is named for the French town in which it was created. We recommend using an insulated baking sheet instead of a regular baking sheet to prevent the bottom of the pastry from getting too browned during baking.

Serve with créme fraîche or whipped cream.

Marcona almonds are grown in Spain and known for their buttery flavor. Fleur de sel is a French sea salt, but another good-quality coarse salt can be used in its place.

Allowing the bread to soak in the custard batter for a full hour is the secret to a good bread-and-butter pudding.

With its chewy exterior and warm, puddinglike center, this dessert might be considered the more refined cousin of molten cake. With or without crème anglaise, it’s a showstopper.

This recipe can be doubled or tripled.