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Coffee Crumble

Pastry chef Becky Quan created this topping to adorn her filled croissants at NoMad in Las Vegas, but we have found it has multiple applications, including the tops of banana bread and other quick breads, and on ice cream, yogurt and parfaits.

Jul 13, 2018
Deb Lindsey for The Washington Post

Coffee Pastry Cream

This is the filling for the coffee croissants that pastry chef Becky Quan makes for NoMad -- just one of several components (including her Coffee Crumble; see related recipe) that include a syrup, glaze and crushed coffee beans.

Jul 13, 2018
Deb Lindsey for The Washington Post

David Lebovitz’s Croissants aux Amandes

Cookbook author David Lebovitz has tested this recipe at home in France, and while on book tour in the States.

Jul 13, 2018
Deb Lindsey for The Washington Post

Sesame Croissants

Traditional frangipane is made with almond meal, sugar, butter and egg.

Jul 13, 2018
Deb Lindsey for The Washington Post
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