Hassle-Free Almond Croissants

Puff pastry: Puff pastry is a type of dough that requires a very long process of chilling and rolling dough and butter together to create layers (lamination). When these layers are cooked, the water in the butter layers will evaporate, causing the dough layers to puff, which gives pastries like croissants their signature flakey-airiness. It is oftentimes fickle for at-home or impatient cooks, but can be bought frozen for easier, quicker use.
Find it boxed in the frozen dessert section of your grocery store.


Blueberry Lemon Mousse Pie with Oat Crumb Crust

Oat crumb crust: Everything everyone loves about an oat-crisp topping on a cobbler, but as a pie shell instead. This requires a blind bake (the process of baking a pie shell before adding the filling) to ensure it will be properly crisp once the filling is added.
Specialty equipment: A food process to ensure it is consistently smooth.


Pistachio Cream Puffs

Pastry cream: A rich, creamy custard that is not too thick to be used in a piping bag. It is often what’s found in cream puffs or éclairs, and is made by pasteurizing the eggs, then chilled completely, until smooth and custard-like.
Special equipment: If the cream is clumpy, it will need to be sieved.

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