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
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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
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Layers of Flavor - Bake from Scratch
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)