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His croissant is one of our favorites in New York, his ice sandwich made our can't miss list, and his macarons too. Yes, it's safe to say that we like chef Francois Payard's style in the kitchen.

If you visit any of his bakeries, you'll notice the pastry case changes with the seasons. Now that the weather is cool, he's sharing two of his favorite takes on autumnal flavors: Pumpkin Macarons and a Cranberry Chocolate Tart.

The Cranberry Chocolate Tart is beautiful (hello, Thanksgiving table) but it's surprisingly easy to assemble. A basic sweet tart crust is filled with cranberry geleĆ©—that's essentially just cranberry juice + gelatin— and covered in a glossy chocolate-cranberry ganache. It's one of Payard's favorite tarts "because the combination of the rich dark chocolate pairs so well with the tart yet sweet cranberry."

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We like Payard for his out of the ordinary macaron flavors, and the Pumpkin Macarons are no exception. They start with the traditional thin, crisp shells made from almond flour, sugar, egg whites and a hint of allspice. The filling is a spiced pumpkin ganache that includes pumpkin puree, white chocolate, allspice, cinnamon, and ginger. If you want to make them for Thanksgiving, think about making them ahead. The finished cookies can be kept in the refrigerator for up to 1 week or in the freezer for up to 2 months.


Get the Recipes

Cranberry Chocolate Tart »

Pumpkin Macarons »

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