Who will survive?

An egg-citing dessert affectionately known as the ‘heart attack cake’. And Nonna is kind enough to make it for us.

Ingredients:
8 eggs
4 oz of vegetable oil
2 oz of water
2 oz liqueur of your choice
2 T baking powder
1.5c sugar
2.25c flour

Spongy enough?

A giant cream puff (eclair) filled with vanilla cream. Sounds good?

Hazelnutty wheel-shaped dessert created by Chef Louis Durand to celebrate the 1910 Paris-Brest bicycle race in northwest France. A ring of pâte à choux, or cream puff dough is split horizontally and filled with praline mousseline.

Did I say mousseline? Not for this gourmet version. Chef Bruno Albouze goes with Crème Diplomate. He also bakes and tops the pate a choux with a crusty chocolate crumble.

Flan parisian, flan pâtissier or custard tart? Regardless how you call it, you have to love it. Claire loves it too.

Ingredients:

All-Purpose Flaky Pastry Dough:
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
1 3/4 sticks unsalted butter, thinly sliced crosswise, chilled

Custard Tart Filling:
3 1/2 cups whole milk
1 cup sugar, divided
Generous pinch of kosher salt
1 vanilla bean, split and scraped, or 1 tablespoon vanilla paste
6 tablespoons cornstarch
4 large egg yolks
2 large eggs
8 tablespoons unsalted butter, cut into pieces

Bon appétit!