I made Matt Adlard’s brioche feuilletée, a buttery laminated brioche that lands somewhere between croissant and pull-apart bread. The process is time-consuming, but the zigzag shaping, glossy syrup finish, and tender layers make it a rewarding baking project for anyone looking to practice lamination or impress brunch guests at home.
To celebrate the anniversary of finishing all 1,300+ Ina Garten recipes, I made Matt Adlard’s Boston Cream Pie Donuts. Fluffy yeasted donuts are filled with brown sugar pastry cream and finished with dark chocolate glaze and flaky sea salt—an indulgent, bakery-style dessert that perfectly balances creamy, airy, and chocolatey.