Easy

This rich, thick chocolate glaze may remind you of hot fudge sauce in its flavor and consistency. Avoid overmixing when stirring the chocolate into the hot-cream mixture, as this can cause the ganache to become dull and grainy. To make a thinner glaze for coating the handwritten valentine cupcakes on page 212, see variation below.

Ganache—a smooth mixture of chocolate and cream—is one of the richest, most luscious of all chocolate frostings. The frosting is made in the same manner as the chocolate ganache glaze (opposite), and then allowed to thicken until the frosting is spreadable. Achieving the perfect consistency can be tricky; if the frosting becomes too firm to spread, reheat in a bowl over a pan of simmering water until it begins to melt around the edges, then remove from heat and stir until smooth.

Using meringue powder (or powdered egg whites), instead of raw egg whites, eliminates food-safety concerns. Look for the powder at baking-supply stores and many supermarkets. Royal icing hardens quickly, so if not using immediately, transfer to an airtight container and store in the refrigerator, up to one week; before using, stir with a flexible spatula until smooth.

Follow this recipe to make a glaze with any citrus flavor, such as orange, lemon, or lime.

Contrary to its name, pastry cream—a classic custard filling for cakes, tarts, pastries, and other baked goods—contains no cream, only milk. Be sure to bring the mixture to a full boil to activate the cornstarch and ensure proper thickening.

This familiar dessert topping makes a versatile last-minute embellishment for cupcakes. It can be dolloped on top as an alternative to heavier frostings, or used as a filling for split cupcakes. Whether you use a handheld whisk or an electric mixer to whip the cream, be sure not to overmix, or the consistency can become grainy. For unsweetened whipped cream, simply omit the sugar.

You will likely make these cupcakes again and again, varying the frosting (say, dark chocolate, page 302) and sprinkles (sparkly, multicolored, or otherwise) to suit your whim or fancy. Two types of flour contribute to the cupcakes’ singular texture: Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being too tender.

This recipe is used to make the brownie hearts on page 213; some of the batter is baked in muffin tins, the rest in an 8-inch pan for cutting into heart-shaped toppers.

You can adjust the amount of sugar in this recipe to suit your preference; for unsweetened whipped cream, simply omit the sugar.

Chocolate wafers (or nearly any wafer cookie) make a delicious crumb crust, especially for cream pies.

Pastry cream is the classic filling for French fruit tarts; it can also be folded into other fillings, such as whipped cream or the rich ricotta custard in the Neapolitan Easter Pie on page 253. Like many other custards, it is thickened with eggs and cornstarch; the mixture must be brought to a full boil to activate the starch and set properly. We use a whole vanilla bean, but you can substitute vanilla extract in its place.

This crumbly cocoa-enriched shell is used to make the Chocolate-Caramel Cream Pie on page 116; it pairs nicely with other cream fillings as well.

Those new to working with pastry would do well to start with a cream cheese dough. The combination of butter and cream cheese produces a supple, forgiving dough that rolls out quickly and smoothly, thanks to the high moisture content of the cream cheese. It also has a tender crumb and a pleasingly tangy flavor that pairs well with sweet or savory fillings.