These French toast cinnamon buns are a delicious mashup of some of my favorite baked treats: French toast, cinnamon rolls, and milk bread. They are as fantastic as they sound and absolutely worth the effort and time to make them. Among the new recipes I’ve been testing out, this ranks at the top! This recipe […]...
Ferrero Rocher Chocolate Hazelnut Cake
Chocolate and hazelnut is one of my favorite baking flavor combinations, and this Ferrero Rocher-inspired chocolate hazelnut cake has become one of my new favorite recipes. It’s from the latest addition to my cookbook shelf, Dolci! by Renato Poliafito. I’ve been a fan of his since his Baked cookbooks, and it was lovely to see […]...
Yuzu Cheesecake
This yuzu cheesecake is a beautiful way to celebrate this winter citrus. It take the traditional cheesecake and tops it with a silky smooth, tangy yuzu curd. A slice of spring to come. I’ve been making Japanese style cheesecakes for a while, so it’s nice to return to this classic cheesecake style for a change! […]...
Franzbrotchen (German Cinnamon Sugar Rolls)
Franzbrötchen are delightful German pastry that are a sort of cross between croissant and cinnamon roll, a mix of flaky, chewy, crisp, and rich at the same time. I’d never heard of them until recently and now I’m making up for lost time by trying to make them myself! French laminated dough used for croissants, […]...
Yuzu Chiffon Layer Cake
This yuzu chiffon layer cake is a perfect sunshiny ode to spring. I created it as a spin on the classic whipped cream cakes seen in Chinese bakeries, with made of yellow sponge cake, filled with fruit and whipped cream, and covered in more whipped cream frosting and fruit. My version has vanilla and yuzu […]...
Sumikko Gurashi Rainbow Cake
This Sumikko Gurashi birthday cake was requested by my daughter Isabelle for her 11th birthday. I didn’t plan on making this a post, so there aren’t a variety of in-progress shots or even final photos, alas. But hopefully the photos here show the final result clearly enough: a five-tier cake in a rainbow of pastel […]...
Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, daughter, and dog Max. 
