Not to be mistaken with the highly prized savory tuber, this confection actually takes its name for its resemblance to the sought-after fungus. Make your own honey truffle recipe with honey and fleur de sel finishing salt: honey adds complexity, and fleur de sel helps bring out the chocolate notes.
As the foundation of cream puffs, eclairs, and beignets, choux is one of the essential doughs of French pastry-making. The technique was perfected by the great 19th-century chef Antonin Carême who would begin baking the dough at a high temperature to make it rise and finish it at a lower temperature to bake it all the way through.
These soft spongecakes are traditionally made with beurre noisette (brown butter) in rectangular molds. (Their name takes after their resemblance to a bar of gold.) This variation is baked in a muffin tin with fresh summer berries.