You don’t have to have an ice cream machine to make great ice cream at home! This no-churn vanilla ice cream recipe is made in a stand mixer and you can add in any flavor you like. Below I share some ideas. If you get creative and make up one […]| ZoëBakes
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In 1998 I sat next to Rose Levy Beranbaum on a panel of bakers at a Barnes & Noble for a “Celebrity Cook Book Club.” I was freshly out of culinary school and working as a pastry chef at a fine dining restaurant. I was neither a “celebrity” nor a […]| ZoëBakes
The vanilla bean is one of my favorite ingredients and essential in the pastry kitchen. This is an overview vanilla beans and how to use them.| ZoëBakes
Homemade crème fraîche is the sophisticated French cousin of sour cream. Fresh heavy cream is blended with just a splash of buttermilk.| ZoëBakes
Zoë François is a pastry chef, cookbook author, TV host, and photographer. She trained at the Culinary Institute of America.| ZoëBakes
This is my in-depth guide on how to make cheesecake. From key lime to New York to blueberry swirl, I share all my tips to make yours perfect.| ZoëBakes
Perfect blueberry muffins are studded with fruit, with blueberries in every bite. It should have a crunchy streusel top and be tender inside.| ZoëBakes
Homemade vanilla extract is easy to make, but to get the best result you have to be patient. The longer you let it sit, the better it gets!| ZoëBakes
Zoë François announces her cookbook, Zoë Bakes Cakes! Explore her favorite dessert with recipes for layers, loaves, bundts, and more.| ZoëBakes
A great ice cream base means lusciously smooth, with a dense and silky texture. The flavor should be rich, but not too buttery.| ZoëBakes
The first couple months of summer are all about strawberry desserts. Freshly picked berries are perfect for these tasty strawberry treats.| ZoëBakes