I know the classic fillings are pumpkin and pecan this time of year, but my heart will always belong to this banana cream pie with peanut butter and chocolate ganache. # 198: Pie Palooza
Whimsically crunchy, velvety and crisp! These puffs are a trifecta of fun textures. # 194: Craquelin Cream Puffs
Little unicorn horns dipped in chocolate and filled with an orange-scented custard, à la Paul Hollywood. # 170: Orange Cream Horns
Go big or go home for Christmas night dessert, am I right? # 154: Tiramisu Bûche de Noël
Pockets are just the best – in my dresses, jackets, pastries . . . especially when the pastry pocket is full of decadent rum frangipane. # 108: Galette Des Rois
Bring your appetite – this is a decadent amount of custard, studded with raspberries and wrapped in a sweet pastry crust. # 82: Raspberry Gateau Basque
C’mon Boston. It’s clearly a cake, not a pie. Either way, it’s delicious. # 70: Boston Cream Pie Cupcakes.
Fun to say, fun to eat, crazy to assemble: a croquembouche! It’s a tree made up of profiteroles and held together with glassy caramel. Week 48: Croquembouche