Layers of Flavor - Bake from Scratch
Buttery layers and flaky excellence were the highlights of our Laminated Dough Master Class Baking Retreat in June 2025! We collaborated with Plugrà, incorporating rich Plugrà® European-style butter into our recipes—because exceptional baking begins with high-quality butter.
Croissants, Tarte Flambé, and Apple Tart with Cider Glaze—all ready for you to recreate at home!
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The Origins of a Classic: Tunnel of Fudge - Bake from Scratch
Given its decadent, creamy interior, it's easy to see why the Tunnel of Fudge cake gained popularity. Although it secured second place at the Pillsbury Bake-Off® Contest in 1966, rather than first, Ella Helfrich’s chocolate masterpiece captured the affection and kitchens of bakers throughout the United States. The Pillsbury Bake-Off® Contest, initially known as the Grand
Fried Blackberry-Honey Hand Pies - A Recipe from Bake from Scratch
These Fried Blackberry-Honey Hand Pies celebrate the quintessential flavors of the South.
Croissants - Made from Scratch
Recette de croissants par Nicole Plue
Pâte
¾ tasse plus 1 cuillère à soupe (193 grammes) d'eau du robinet fraîche
4¼ cuillères à café (13 grammes) de levure instantanée osmotolérante
4 tasses plus 2½ cuillères à soupe (521 grammes) de farine tout usage
¾ tasse plus 1 cuillère à café (185 grammes) de lait entier froid
¾ tasse plus 1 cuillère à café (98 grammes) de farine à pain
5½ cuillères à soupe (44 grammes) de farine de blé complet
⅓ tasse plus
Raspberry Streusel Cake - Prepare from Scratch
Raspberry Streusel Cake Yields 1 (9-inch) cake
Streusel:
- ¼ cup (31 grams) all-purpose flour
- 3 tablespoons (36 grams) granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 2½ tablespoons (35 grams) cold unsalted butter
- ¼ cup (29 grams) chopped pecans
Cake:
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs (100 grams)
- 1 teaspoon (4 grams) vanilla extract
- 1½
Apple Tart with Cider Glaze - Bake from Scratch
Recipe for Apple Tart with Cider Glaze by Nicole Plue
Apple Tart with Cider Glaze
- ½ Blitz Puff Dough (recipe provided earlier), rolled to 3 mm
- 1 cup plus 2¼ tablespoons (227 grams) granulated sugar
- 1 cup (227 grams) salted butter
- 4 Granny Smith apples (900 grams), peeled and cut into 12 pieces
- Cider Glaze (recipe to follow)
Blitz Puff Dough
- 1½ cups (340 grams)
Fig Bars - Bake From Scratch
Fig Newtons have been a staple in lunch boxes and snack bags since their mass production began over 130 years ago. Our homemade rendition consists of a rich, buttery dough encasing a thick filling made from Mission figs, which are sweeter and softer than other types of figs, along with fresh orange zest and juice for a refreshing touch.