Lemon curd, thyme cardamom crust, seasonal melon creme fraîche, raspberry

Tarta de Limón

Graham cracker, strawberry top puree, basil gel, balsamic caramel

Roasted Strawberry Cheesecake

Espelette and hazelnut chocolate sauce, fruit preserves, cinnamon and sugar

Buttermilk Doughnuts

Basque cake, vanilla pastry cream tart cherry preserves, candied orange

Gateau Basque

Chocolate avocado cake, hazelnut coffee buttercream, red wine reduction

Pastel de Txokolatea

Once the lemon curd has set in the crust, spoon the melon creme fraîche over the top. Garnish with fresh raspberries and thyme sprigs before serving.

Assemble the Tarta de Limón

fresh raspberries

fresh thyme sprigs, for garnish

Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and then allow to cool.

Prepare the Crust

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and mix well. Add eggs one at a time, mixing on low speed after each addition until just combined. Gently fold in the pureed roasted strawberries.

Make the Cheesecake Filling

Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Bake the Cheesecake

Refrigerate the cheesecake for at least 4 hours, or overnight for best results. Before serving, drizzle with balsamic caramel and basil gel for garnish.

Chill and Serve

Graham crackers

Unsalted butter, melted

Cream cheese, softened

Granulated sugar

Vanilla extract

Eggs

Roasted strawberries (pureed)

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Prepare the Doughnut Batter

Preheat your oven to 375°F (190°C). Grease a doughnut pan. Using a piping bag or a spoon, fill each cavity of the doughnut pan about 2/3 full with the batter.

Shape the Doughnuts

Bake the doughnuts in the preheated oven for about 10-12 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

Bake the Doughnuts

Once baked, allow the doughnuts to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Once cool, coat them with a mixture of cinnamon and sugar.

Cool and Coat

all-purpose flour

granulated sugar

baking powder

baking soda

salt

ground cinnamon

buttermilk

eggs

unsalted butter

vanilla extract

In a saucepan, combine milk, sugar, and vanilla extract. Heat until warm. In a bowl, whisk together eggs and flour. Gradually add the warm milk mixture to the egg mixture, then return to the saucepan. Cook over medium heat until thickened. Set aside to cool.

Prepare the Pastry Cream

In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract. In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture alternately with milk, starting and ending with the flour mixture.

Make the Cake Batter

Preheat the oven to 350°F (175°C). Grease a round cake pan. Spread half of the cake batter into the bottom of the pan. Layer the vanilla pastry cream over the batter, followed by the tart cherry preserves. Spread the remaining cake batter on top.

Assemble the Gateau Basque

Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Bake the Cake

Once cooled, garnish with candied orange peel. Slice and serve at room temperature.

Finish and Serve

milk

vanilla pastry cream

tart cherry preserves

candied orange peel

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Cake

In a large bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt.

Mix Dry Ingredients

In another bowl, blend the ripe avocados until smooth. Add in the sugar, almond milk, vanilla extract, vegetable oil, and eggs. Mix until fully combined.

Blend Avocados

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Combine Mixtures

Divide the batter between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool.

Tarta De Limón

Roasted Strawberry Cheesecake

Buttermilk Doughnuts

Gateau Basque

Pastel De Txokolatea