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When I think back on my many trips to Italy, of all the amazing food I’ve enjoyed over the years, it’s always Roman-style pizza that comes back to me first. In Rome, I’ve enjoyed pizza al taglio (pizza by the slice) at many different trattorie, but the first slice I run to as soon as I arrive in the city, jet-lagged and hungry, is the unfussy one served at Forno Campo de’ Fiori. This take-out counter is always packed, and keeping your spot in line without being passed by locals well used to the place’s chaotic ordering and checkout process is a bit of a sport—and that’s why I love it so much. The prize is absolutely worth the struggle.

Yours truly, 15 years ago, gesturing how much pizza I wanted at Forno Campo de’ Fiori:

Forno’s pizza is cooked as long pies and served with different toppings, but the combinations are always beautifully simple. Usually, just two or three carefully chosen ingredients garnish the crunchy dough. The place is also famous for its minimalist pizza bianca, topped only with olive oil and coarse sea salt—a true poster child for the merits of culinary simplicity.

Forno Campo de’ Fiori’s pizza bianca: 

Over the many times I’ve visited Forno, I may have tried all the varieties they serve, but the one I keep going back to is the zucchini pizza. I make sure to order a slice on every trip! The soft, nutty taste of thinly sliced zucchini, the milkiness of fresh mozzarella, and the saltiness of the crust are simply unforgettable. It’s the perfect illustration of what makes pizza romana so surprisingly addictive: the simplest ingredients come together in a perfect bite, time after time.

After my first trip to Rome, I started experimenting with making Roman pizza myself, trying to come as close as possible to Forno’s.

Much of the challenge was the crust: Roman-style pizza should be thin and crisp, which isn’t always easy to reproduce in a regular home oven. Then I found a recipe that brought me much closer to the texture I was after. The dough stretched easily, rolled out beautifully thin, and baked up with exactly the kind of crunch I’d been chasing.

I now believe I’ve found the perfect Roman-style pizza dough. If you like thin, crispy pizza, I think you’ll fall in love with it too. And once you’ve made the dough, the secret is simple: keep the toppings restrained and use the very best ingredients you can find. This is the time to reach for your best olive oil, splurge on mozzarella di bufala, and sprinkle with flaky sea salt. Your taste buds will thank you.

VIDEO: How to Make Roman-Style Pizza from Scratch

If you’d like to see exactly how I make this Roman-style pizza from start to finish, watch the video below. I show you how the dough should look, how thin to roll it for that signature crisp texture, and how I top it so the crust stays beautifully crunchy while the toppings roast to perfection.

Helpful Tips for Making Roman-Style Pizza

Roman-style pizza is all about contrast: a thin, crisp crust with just enough chew to keep it interesting. It’s quite different from the puffier, more blistered Neapolitan style many people picture when they think of Italian pizza. This Roman version is better suited to a regular home oven, especially when you roll the dough very thin and bake it on a thoroughly preheated surface.

Spread out the dough thinner than you think

If you want that signature Roman crunch, spreading the dough extra-thin matters. A thicker crust can still be delicious, of course, but it will move the final result away from classic Roman-style pizza and closer to a more generic flatbread pizza. If your dough keeps springing back as you spread it with your hands, let it rest for 5 to 10 minutes, then try again. A short rest relaxes the gluten, making the dough much easier to stretch.

A pizza stone is the best tool for the job

If you want truly crisp Roman-style pizza, I strongly recommend baking it on a pizza stone. It’s the best way to mimic the intense bottom heat of professional wood-fired ovens, which is exactly what gives this style its signature crunch. I especially like a rectangular pizza stone, which gives you more room to shape the dough in that classic Roman rectangle rather than forcing it into a round.

You don’t necessarily need a specialty pizza stone, however. Some home bakers use a simple unglazed quarry tile or terracotta tile from the hardware store instead. If you go that route, make sure it’s rough, unglazed, and completely untreated—no glaze, no sealant, no finish. I can’t vouch for every hardware-store tile, so I’d stick to the plainest possible option.

The goal is always the same: a thoroughly preheated surface that delivers strong bottom heat for maximum crispness. If you don’t have a stone at all, you can still use a heavy preheated sheet pan—but for this particular pizza, a stone really does make the biggest difference.

If you bake pizza often, I think a rectangular pizza stone is well worth owning. It costs around US$30 and it’s one of the easiest ways to achieve a true Roman-style texture at home.

Preheat longer than feels necessary

A hot oven is good; a fully heat-saturated baking surface is better. Give your pizza stone enough time to absorb heat so it can immediately start crisping the bottom crust. This is one of the biggest differences between pizza that turns out pale and soft and pizza that develops that crackly, golden underside that Roman-style pizza is known for.

Keep the toppings light

Roman-style pizza is not the place for a mountain of toppings. Too much sauce, too much cheese, or ingredients that release a lot of moisture can soften the crust before it has a chance to crisp. This style really shines with restrained combinations—just a few excellent ingredients, thoughtfully paired. That’s one of the reasons classics like pizza bianca and simple seasonal vegetable toppings work so well.

Use fresh mozzarella di bufala—or burrata for finishing

If you want your Roman-style pizza to taste truly special, skip the bagged grated mozzarella. That classic pizza cheese melts into a thick, uniform blanket, which works well on American-style pizza, but it doesn’t really suit pizza romana.

Roman-style pizza is all about contrast: a thin, crisp crust, restrained toppings, and ingredients that still keep their own identity once baked. Fresh mozzarella di bufala is much better here because it melts into creamy little pockets with a clean, milky flavor instead of covering the whole pizza in a heavy layer.

When I use fresh mozzarella di bufala, I add it before baking, and I place it right over the oiled dough, under the other toppings. That’s the opposite of the classic North American approach, but it works beautifully here: the cheese melts into the crust and creates a savory base, while the vegetables or cured meats on top can roast properly instead of being trapped under a blanket of cheese.

Burrata, on the other hand, should be treated as a finishing cheese. It’s best torn over the pizza after baking, just before serving, so it stays cool, soft, and creamy rather than melting away in the oven.

Be strategic with wet ingredients

Fresh mozzarella, tomatoes, and zucchini are all delicious here, but they need a bit of care. Pat fresh mozzarella dry. Drain or roast tomatoes if they’re especially juicy. Slice zucchini thinly so it cooks quickly and doesn’t steam the crust. If the topping feels damp before the pizza goes into the oven, the crust will pay for it.

Don’t expect it to look perfect

One of the charms of Roman-style pizza is that it can be slightly rustic and irregular. A large rectangle with rounded corners is exactly right. It doesn’t need to be a perfect geometric shape to be authentic—or delicious.

Use flour, not cornmeal, to handle the dough

I prefer using flour to prevent the dough from sticking rather than cornmeal, which is often recommended in other recipes. Cornmeal adds both flavor and texture to the crust, and while you do see that in some modern Roman pizza shops, it doesn’t feel quite right to me here.

If the dough has been kneaded properly, and you add just enough flour along the way to keep it manageable, you really shouldn’t need much more by the time it’s ready to be rolled out. The goal is to help the dough along, not coat it. Too much extra flour can dry the surface; cornmeal, on the other hand, creates a coarser, crunchier underside that pulls the pizza away from the thin, crisp, more delicate texture I’m after.

Shape the pizza right on parchment paper for easy handling

I always shape and spread this dough directly on parchment paper so I don’t have to move it once it’s stretched out. That makes the whole process easier, especially with such a thin crust. Once the pizza is topped, I slide the parchment onto the back of a baking sheet, which works like a peel, then use it to transfer the pizza onto the hot stone in the oven—and to pull it back out again afterward. It’s simple, practical, and it saves your hands from getting anywhere near that blazing-hot stone.

Parchment paper also makes the transfer much less stressful, but it’s worth checking the temperature rating on the brand you use. Many common parchment papers are rated to about 420 to 425°F, though some specialty papers may go higher, so don’t assume they’re all the same. Keep the parchment trimmed neatly so it doesn’t overhang, and make sure it doesn’t touch the oven walls or heating elements. I especially like using pre-cut parchment sheets because they’re so handy—and they’re a great fit for a rectangular pizza stone.

Finish with your best ingredients

This is a simple pizza, which means every ingredient stands out. Good olive oil, good cheese, and flaky sea salt make a real difference. Roman-style pizza proves that restraint is not deprivation; it’s precision.

Enjoying a slice at Casa Manco, my favorite Roman pizza joint at Testaccio Market, in Rome.

Classic Roman-Style Pizza Toppings

One of the reasons I love this dough so much is that it’s incredibly versatile. Once you have the crust down, you can go in many different directions, from the minimalist Roman classics to slightly more indulgent combinations.

No matter what toppings I use, though, I always start the same way: I brush the dough with olive oil—sometimes garlic-infused olive oil—then sprinkle over finely grated Parmigiano Reggiano and a little sea salt around the edges. It gives every pizza a deeply savory flavor base and helps the crust turn beautifully golden and crisp.

Pizza Bianca (Roman White Pizza)

Pizza bianca is one of the simplest and most classic Roman pizzas: no sauce, no cheese, just a good slick of olive oil and salt. I like to make mine with garlic-infused olive oil for even more flavor, which turns this minimalist pizza into something surprisingly addictive. It’s the kind of recipe that proves just how delicious a really good crust can be.

Pizza bianco from Forno Campo de’ Fiori, in Rome.

Pizza Rossa (Roman Red Pizza)

Pizza rossa is the tomato-topped cousin to pizza bianca: no cheese, just a thin layer of tomato, olive oil, and oregano baked over crisp Roman-style crust. I don’t recommend using pre-flavored store-bought tomato sauce; all you need is passata (strained tomato puree) for a smooth, clean tomato flavor that lets the oregano shine. It’s simple, punchy, and one of the best ways to appreciate how good this dough tastes on its own.

A man serving pizza rossa at Antico Forno Roscioli, in Rome.

Prosciutto and Cherry Tomato Roman-Style Pizza

This is the Roman-style pizza I make most often at home. I first broil the cherry tomatoes in the preheated oven so they collapse, caramelize slightly, and concentrate their flavor before they go onto the pizza with prosciutto. The result is fresh and savory at once, with just enough sweetness from the tomatoes to balance the salty cured ham.

Mortadella, Burrata, and Pistachio Pizza

This combination is pure luxury, but still very Italian in spirit. Inspired by Sicily—where mortadella, pistachio, and creamy cheese are a natural match—this pizza layers rich mortadella with cool burrata and crunchy pistachios for contrast. It’s the kind of pizza I’d serve when I want something a little more dramatic, but still rooted in a classic flavor pairing.

Zucchini and Thyme Roman-Style Pizza

This one is especially close to my heart because it’s inspired by the unforgettable zucchini pizza I had at Forno Campo de’ Fiori in Rome. Thinly sliced zucchini softens and sweetens in the oven, while thyme adds a gentle herbal note that makes the whole pizza feel elegant and restrained. If you like quieter, more delicate flavors, this is such a lovely one.

Potato and Rosemary Roman-Style Pizza

Potato and rosemary is one of the great Italian pizza combinations, and it’s especially good on a crisp Roman-style crust. The classic version is often made without cheese, letting the olive oil, rosemary, and thin slices of potato do all the work, but I also love adding mozzarella when I want a slightly richer finish. Either way, it’s deeply comforting and far more flavorful than it sounds.

A mouth-watering assortment of pizza in teglia, including Potato and Rosemary (bottom left) from Antico Forno Roscioli, in Rome.

Sausage, Rapini, and Chili Flake Pizza

This pizza leans a little more toward generosity and robustness, with savory sausage, pleasantly bitter rapini, and a touch of heat from chili flakes. I like to finish it with a drizzle of honey, which rounds everything out beautifully. It’s inspired both by the classic Southern Italian pairing of sausage and bitter greens and by one of my favorite pizzas from a local Québec City pizzeria.

Even More Pizza Recipes

If you enjoy homemade pizza, you might also like my Breakfast Pizza, Feta, Chickpea, and Eggplant Pizza, or Pancetta and Brussels Sprout Pizza. They’re different in style, but all great ways to put homemade pizza dough to good use.

Roman-Style Pizza FAQ

What is the difference between Roman-style pizza and Neapolitan pizza?

Roman-style pizza and Neapolitan pizza are very different in texture and style. Neapolitan pizza has a soft, airy crust with a puffy edge and a tender center. Roman-style pizza, on the other hand, is much thinner and crispier, with more crunch from edge to center. If Neapolitan pizza is all about softness and char, Roman-style pizza is all about thinness, structure, and that irresistible crackly bite.

What is pizza in teglia? Is it the same as Roman-style pizza?

Yes—pizza in teglia is one of the classic Roman pizza styles. The name simply means “pizza in a pan,” and it usually refers to pizza baked in a rectangular tray, then sliced into squares or strips. That said, Roman-style pizza is a broader category, so you’ll also see different shapes and presentations. For home baking, though, the terms often overlap quite a bit.

At Netflix-famous restaurant Bonci, pizza in teglia is unusually generous with its toppings—and absolutely memorable.

Can I make Roman-style pizza without a pizza stone?

You can, but a pizza stone really does make a difference. Roman-style pizza is all about a crisp bottom crust, and a well-preheated stone gives you the intense bottom heat that helps create that texture. If you don’t have one, you can preheat a heavy baking sheet and use that instead. The pizza will still be good—but if you bake pizza often, a rectangular pizza stone is one of the best tools you can own.

Why didn’t my Roman pizza crust turn crispy?

Usually, it comes down to one of a few things: the oven or stone wasn’t hot enough, the dough was rolled a bit too thick, or the toppings added too much moisture. Roman-style pizza really benefits from being rolled thin, baked on a thoroughly preheated surface, and topped with a light hand. Too much sauce, too much cheese, or watery vegetables can all soften the crust. This is not the time for abundance. A little restraint goes a long way.

Can I make Roman-style pizza dough ahead of time?

Absolutely. In fact, it’s a great dough to make ahead. You can refrigerate it for later use or freeze it if you want to plan further ahead. That makes it especially handy for entertaining or for those nights when you want homemade pizza without starting from scratch a few hours before dinner.

To thaw frozen Roman-style pizza dough, transfer it to an oiled bowl, cover with plastic wrap, then place in a warm spot for several hours (in a turned-off oven, for example.) It takes 3-4 hours to thaw, so I usually take the dough out in the morning to bake it for dinner. The dough can sit at room temperature for a few hours once fully thawed.

Can I bake Roman-style pizza on a sheet pan?

Yes, especially if that’s what you have on hand. A preheated sheet pan can help you get good bottom color and a decent amount of crispness. If you have two identical sheet pans, I recommend stacking them and preheating them in the oven for at least 20 minutes before transferring the pizza onto them. Using two pans increases heat retention and gets you a bit closer to the strong bottom heat a pizza stone provides.

That said, if your goal is the most classic Roman-style texture possible, a pizza stone is still the better option. I think of the sheet pan as the practical fallback, and the stone as the ideal setup.

What toppings are best for Roman-style pizza?

The best toppings are simple, balanced, and used with restraint. Roman-style pizza shines when you let just a few ingredients do the work. That’s why classics like pizza bianca, pizza rossa, potato and rosemary, or zucchini with herbs work so well. I also love combinations like prosciutto and cherry tomato, or mortadella, pistachio, and burrata. The crust is such a big part of the experience here—you don’t want to bury it.

Should mozzarella go on top of the toppings?

Not for the style I make here. When I use fresh mozzarella di bufala, I place it directly over the oiled dough, then add the other toppings over it. It melts into the crust and creates a flavorful base, while the toppings still get a chance to roast properly. That’s quite different from the thick cheese blanket you see on many North American pizzas, and I think it suits pizza romana much better.

Can I use burrata on Roman-style pizza?

Yes, but burrata is best added after baking, not before. It’s a finishing cheese, not a baking cheese. Tear it over the hot pizza just before serving so it stays cool, creamy, and luxurious instead of melting away in the oven.

Do I need cornmeal to shape Roman-style pizza?

No—and I personally prefer not to use it. Flour is all you really need to keep the dough from sticking. Cornmeal can add extra crunch and a distinct flavor, which some people like, but it changes the texture and makes the crust feel less true to the style of pizza I sampled and fell in love with in Rome.

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Roman-Style Pizza Dough Recipe

This recipe will teach you how to make Roman-style pizza from scratch, inspired by the memorable pizza sold at Rome’s Forno Campo de Fiori.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Campo di Fiori, Dough, From Scratch, Italian Cuisine, Italian Food, Italian Recipe, Mozzarella di Bufala, Olive Oil, Parmigiano Reggiano, pizza, pizza bianca, pizza crust, Pizza dough, pizza in teglia, pizza romana, pizza rossa, Roman-Style Pizza, Rome, thin crust pizza

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting Time 1 hour hour 50 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 2 pizzas (serving 2 people each)

Author Marie Asselin

Ingredients

• 2 tsp granulated sugar
• 1 ½ tsp active dry yeast
• 2 ½ tbsp extra-virgin olive oil, divided
• 1 tsp kosher salt
• 2 ¼ cups all-purpose flour, plus more for dusting

US Customary - Metric

Instructions

Make the pizza dough

• Combine ¾ cup warm water (100°-115°F / 38-46°C), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1 ½ tbsp of the olive oil and the salt. Stir in 2 ¼ cups of the flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour when the dough is sticking, about 6 minutes total. Grease a large bowl with 1 tablespoon olive oil. Add dough, cover bowl with plastic; let rise until doubled, about 90 minutes.
• Meanwhile, position one rack in the top third of the oven and another in the bottom third; place a pizza stone on the top rack and preheat the oven to 475°F (245°C). Preheat for 45 to 60 minutes.
• Divide the dough in half. At this point, you can wrap the dough balls individually in plastic wrap and store in the refrigerator for a couple of days, or store in a plastic storage bag in the freezer for 1 to 2 months.

Shape the Roman pizza dough

• Cut out a sheet of parchment paper that is the same size as your pizza stone. (See note.) Place the ball of pizza dough over the parchment paper. Using your hands, spread the dough into a very thin, large rectangle with rounded corners, sprinkling it with a bit of flour if it sticks. The thinner you spread out the dough, the crunchier the crust will be.
• Cover the dough with a clean kitchen towel and let rest for 15 minutes.
• Using a large cutting board or the back of a large baking sheet, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp and the cheese is bubbly, about 9 minutes.
• SERVING: Pull the pizza out of the oven. Garnish as desired, and serve immediately.

Video

Notes

Note: If you’re baking the pizza on parchment paper, check that your brand is rated for high heat and safe for the oven temperature used here. Trim the paper neatly so it doesn’t overhang or touch the oven walls or heating elements.

Print

Zucchini and Thyme Roman-Style Pizza Recipe

This zucchini and thyme Roman-style pizza is inspired by Rome, with a crisp crust, tender zucchini, fresh thyme, and creamy mozzarella.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Burrata Pizza, Crispy Pizza Crust, Fresh Mozzarella, Homemade Pizza, Italian Pizza, Mozzarella di Bufala, pizza bianca, pizza romana, Roman Pizza, roman zucchini pizza, Roman-Style Pizza, thin crust pizza, White Pizza, zucchini and thyme pizza, zucchini pizza

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Author Marie Asselin

Ingredients

• 1 ball homemade Roman-style pizza dough (half a batch)
• ¼ cup extra-virgin olive oil
• 1 clove garlic
• ⅓ cup finely grated Parmigiano-Reggiano cheese
• 2 small zucchini (about 7 oz / 200 g)
• Fleur de sel, or flaky sea salt
• Freshly ground black pepper
• 1 ball mozzarella di bufala (about 5 oz / 140 g), sliced thinly or torn into pieces
• 1 tbsp fresh thyme leaves
• 1 ball burrata cheese (optional)

US Customary - Metric

Instructions

Prepare the Ingredients

• Pour the olive oil in a small bowl. Very finely mince or grate the garlic clove using a Microplane, then mix it into the oil. Set aside to infuse. (You can prepare the garlic oil ahead of time; refrigerate until needed.)
• Slice both zucchini in extra-thin slices (a mandoline slicer is the best tool to do this).

Preheat the Pizza Stone

• Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 475°F (245°C). Preheat for 45 to 60 minutes to allow the stone to absorb as much heat as possible.

Shape the Roman Pizza Dough

• Cut out a sheet of parchment paper that is the same size as your pizza stone. (See note.) Place the ball of pizza dough over the parchment paper. Using your hands, spread out the dough in a very thin, large rectangle with rounded corners, sprinkling the dough with a bit of flour if it sticks. The thinner you spread out the dough, the crunchier the crust will be.
• Cover the crust with a clean kitchen towel and let rest for 15 minutes.

Garnish and Bake the Zucchini Pizza

• Generously brush the pizza crust with garlic-infused olive oil.
• Sprinkle with the grated Parmigiano-Reggiano, then distribute the buffalo mozzarella over the crust. Set the thin zucchini slices over the cheese in an overlapping pattern.
• Season the zucchini with a generous pinch of fleur de sel (zucchini needs to be seasoned properly to be flavorful) and some black pepper. Sprinkle with the remaining Parmigiano-Reggiano and drizzle with the remaining garlic-infused olive oil.
• Using a large cutting board or the back of a large baking sheet, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp and the cheese is bubbly, about 9 minutes.
• SERVING: Pull the pizza out of the oven. Set the burrata over the hot pizza, breaking it up to open it. Drizzle the burrata with olive oil and sprinkle with flaky sea salt and black pepper. Garnish with fresh thyme leaves and serve immediately.

Video

Notes

Note: If you’re baking the pizza on parchment paper, check that your brand is rated for high heat and safe for the oven temperature used here. Trim the paper neatly so it doesn’t overhang or touch the oven walls or heating elements.

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The post How to Make Roman-Style Pizza from Scratch (Inspired by Rome’s Forno Campo de Fiori Pizza) appeared first on Food Nouveau.

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I first made these vegan carrot cupcakes a few years ago, when I had a niece over who had recently adopted a vegan diet. I wanted to make a vegan dessert that she would thoroughly enjoy, but that everyone else would gladly share with her, too. I didn’t want to impose a failed vegan experiment on everyone—and I didn’t want to offer a short-order option to my niece, either. I know how disappointing it is when you’re offered a fruit salad while everyone else is eating cake! I had to find that perfect vegan treat—or rather, one that is covertly vegan.

While I’m not vegan, I’m lactose intolerant, so I’ve been experimenting with vegan desserts and dairy-free baking for years. I believe you can turn many classic desserts vegan without sacrificing taste, texture, or flavor. One of my favorite desserts is carrot cake, so when I spotted a recipe for vegan carrot cake cupcakes, I knew I had to tweak it to perfection. On the day I served these vegan carrot cupcakes, my niece was the only one who was in on the vegan secret.

I let everyone else enjoy their dessert and asked them to guess what was different about the cupcakes afterward. You guessed it: nobody could tell the cupcakes were vegan.

In vegan baking, it’s easy to find ways to replace milk and butter by using plant-based products, but eggs are much more difficult to substitute. Not only are eggs a quintessential ingredient in baking, but they play a key role in the structure, stability, texture, and moisture of baked goods. I’ve tried many egg substitutes over the years, and I believe there is no one-size-fits-all solution.

Flax or chia eggs, unsweetened applesauce, mashed silken tofu, or banana can all work in specific recipes, but none has leavening power, so you can’t simply swap in one of these for an egg and expect a fluffy cake to come out of the oven. Increasing the amounts of baking powder and baking soda can help, but using too much can alter the cake’s flavor. That’s why these are not just eggless carrot cupcakes for the sake of being egg-free—this recipe is designed to bake up as moist vegan carrot cupcakes with a truly tender, fluffy crumb.

Cakes require the leavening, emulsifying, moistening, and binding powers of eggs. Without eggs, a cake will turn out dense and dry. So, what’s the best egg substitute to make beautifully fluffy vegan carrot cupcakes?

Today I’m letting you in on the secret ingredient that makes these vegan carrot cupcakes so incredibly close in texture and flavor to classic carrot cupcakes: egg replacer.

Helpful Tips for Making Vegan Carrot Cupcakes

What Is Egg Replacer?

Egg replacer is a commercial powdered product designed to replace eggs in baked goods. It’s designed to replicate the many roles eggs play in baking: helping cakes rise, emulsifying the batter, adding moisture, and binding everything together. Several brands make egg replacers, including Ener-G, Bob’s Red Mill, Orgran, and others.

The exact formula varies by brand, but most egg replacers are made with a combination of starches for binding, gums for emulsifying, and leavening agents to help baked goods rise. The powder needs to be mixed with liquid before being added to a recipe. In many cases, that liquid is simply water, but in this recipe, I use orange juice and plant-based milk so that step also adds flavor.

Photo: GoodEggs.com

Egg replacer has several practical advantages. Of course, it makes vegan baking possible, but it can also be useful for people with egg allergies, those who are lactose intolerant, and anyone following a reduced-cholesterol diet, since egg replacers contain no cholesterol. Many products are also kosher and gluten-free, although it’s always worth checking the label. Bob’s Red Mill, for example, makes two versions: one with soy and wheat and one that is gluten-free.

You can usually find egg replacer online, in natural food stores, or in the natural foods section of larger grocery stores.

Use egg replacer here for lift, not just binding

This is really the key to the whole recipe. A lot of vegan cupcake recipes rely on flax eggs, unsweetened applesauce, or banana, and those ingredients can absolutely work in the right context—but they don’t all do the same job. In this recipe, the egg replacer is what helps create that light, cake-like texture that makes these vegan carrot cupcakes feel like the real thing, not like a “good for vegan” compromise.

That’s why, in this recipe, I wouldn’t treat egg replacer as an optional ingredient or casually swap it for another egg substitute. If you do, the cupcakes may still taste good, but they won’t have the same airy structure. If your goal is moist vegan carrot cupcakes that still feel delicate and fluffy, egg replacer really is the better choice here.

Mix the egg replacer with flavorful liquids

I think one of the smartest things about this recipe is that the liquid used to activate the egg replacer also adds flavor. Instead of using only plain water, this version includes orange juice and plant milk, which gives the cupcakes a brighter, fresher profile from the very start.

That citrus note is subtle, but it matters. It enhances the flavor of the carrots and spices and keeps the cupcakes from tasting flat or overly sweet. It’s one of the details that sets these vegan carrot cake cupcakes apart from the usual version, especially once they’re topped with frosting.

Grate the carrots very finely

This is not the place for thick, coarse shreds. Finely grated carrots melt more evenly into the batter as the cupcakes bake, giving you a softer crumb and a more even texture throughout. You still get all the moisture and flavor of carrot cake, but without obvious strands running through the cupcakes. To prepare the carrots for this recipe, use a Microplane or the smallest holes on a regular grater.

It’s one of those small details that really affects the final result. If the carrot pieces are too thick, the cupcakes can feel rougher and a bit heavier. Fine grating helps these stay tender and is part of what makes them such successful eggless carrot cupcakes.

Because grated carrots are naturally fluffy and airy, they can be tricky to measure accurately by volume. For the best results, I recommend weighing them instead; I’ve included the exact amount to use in the recipe card below.

This is how finely I like to grate carrots for these vegan carrot cupcakes: short strands are even better!

Use finely grated orange zest, too

One of the details that makes my vegan carrot cupcakes a little more special is the orange zest. I use it in both the cupcakes and the frosting, which gives the whole recipe a brighter, fresher flavor and pairs beautifully with the carrot and warm spices. It’s not an overpowering citrus flavor at all—it just lifts everything and makes the finished cupcakes taste a bit more vibrant.

For the best texture, use a Microplane to zest the orange. It creates a very fine zest that blends easily into both the batter and the frosting, without leaving behind larger chewy bits of peel. That’s especially important in the frosting, where you want the citrus flavor to come through cleanly without affecting the smooth texture.

You also don’t need to be overly specific about the type of orange you use here. Navel oranges work very well, but mandarins, clementines, tangerines, and similar sweet citrus varieties are all great options. As long as the fruit is fresh and fragrant, it will add lovely flavor to the cupcakes.

Fold the batter just until combined

Once the wet ingredients are added to the dry, mix gently and stop as soon as the flour disappears. It’s tempting to keep going until the batter looks perfectly smooth, but overmixing will make the crumb tighter and less delicate.

That matters in any cupcake recipe, but especially in vegan baking, where you want to protect whatever lift you’ve built into the batter. A light hand helps the cupcakes bake up softer and taller, with a structure that won’t collapse on itself when you take them out of the oven and a tender texture you want from fluffy vegan carrot cupcakes.

Choose your frosting based on flavor and texture

If you want a frosting that pipes beautifully and holds its shape well, vegan butter is your best friend. If you want a more classic carrot-cake flavor, you can replace part of the vegan butter with vegan cream cheese for a tangier finish. It gives the frosting that familiar tang people often expect from carrot cake.

That said, vegan cream cheese tends to make frosting softer than regular cream cheese would, so it’s not always as stable at room temperature. My approach is simple: if presentation matters most, lean more heavily on vegan butter. If flavor is most important, add the vegan cream cheese and chill the frosting before piping. Both options are delicious—it just depends on the result you want.

Always serve these vegan carrot cupcakes at room temperature

These cupcakes are best once they’ve had a bit of time to lose their fridge chill. Cold frosting can feel firm and slightly dense, and the crumb won’t seem quite as soft or aromatic straight from the refrigerator.

At room temperature, everything opens up: the frosting tastes creamier, the citrus notes come through more clearly, and the cupcakes feel more tender. If you’re making them ahead, that’s completely fine—just plan to take them out a little before serving so they taste their best.

Don’t skip make-ahead planning

These are a great make-ahead dessert, which is one more reason I like them so much. You can bake the cupcakes in advance, frost them later, or fully assemble them and refrigerate until needed. That makes them especially handy for birthdays, spring gatherings, Easter brunch, or any moment when you want a dessert that feels a bit celebratory without being fussy.

They also freeze surprisingly well. That’s one more thing I love about this recipe: it isn’t just delicious, it’s flexible, too. You can make them ahead, pipe that beautiful frosting over the cupcakes, then freeze them in a large airtight container. That way, you’ll always have a homemade dessert ready when you need (or crave!) one.

A non-vegan option

Want to make these carrot cupcakes with classic dairy ingredients instead? I’ve included notes in the recipe card for a non-vegan variation, so you can choose the version that works best for you.

Vegan Carrot Cupcakes FAQ

Can I make these vegan carrot cupcakes without egg replacer?

You can make vegan cupcakes with flax eggs, chia eggs, applesauce, or banana, but those substitutes won’t give you the same result. This recipe was developed with egg replacer because it helps create a lighter, fluffier texture. If you swap it out, the cupcakes will likely be denser.

Are these vegan carrot cupcakes also dairy-free?

Yes. Since the recipe uses plant-based ingredients instead of milk and butter, these are both vegan carrot cupcakes and dairy-free carrot cupcakes.

Why are my vegan carrot cupcakes dense?

The usual culprits are overmixing the batter, using coarsely grated carrots, or replacing the egg replacer with another substitute. This recipe is designed to produce fluffy vegan carrot cupcakes, so changing those details can significantly affect the texture.

Can I make vegan carrot cupcakes with cream cheese frosting?

Yes. You can replace part of the vegan butter in the frosting with vegan cream cheese for more tang and a more classic carrot-cake flavor. Just keep in mind that the frosting will be softer, so it helps to chill it before piping.

How do I store vegan carrot cupcakes?

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, let them come back to room temperature before serving.

Can you freeze vegan carrot cupcakes?

Yes, you can freeze them, even after frosting, in an airtight container for up to 1 month. Thaw them at room temperature before serving.

More “Covertly Vegan” Desserts to Try

If you love desserts that just happen to be vegan, here are a few more recipes to try. These are the kinds of treats everyone happily digs into, whether they follow a vegan diet or not.

• How to Make Vegan Gelato
• Vegan Apple Crumble
• Vegan Apple Butter
• Avocado Chocolate Pudding

Print

Vegan Carrot Cupcake Recipe

These Vegan Carrot Cupcakes are soft, tender, and warmly spiced, with a fluffy orange-scented frosting that makes them taste extra special. Your guests won’t believe they’re vegan!

Course Dessert

Cuisine American

Keyword carrot cake cupcakes, Carrot cupcakes, dairy-free cupcakes, Dairy-Free Dessert, Dairy-Free Recipe, easter dessert, egg-free cupcakes, orange frosting, Spring Dessert, vegan carrot cupcakes, vegan cupcakes, Vegan Dessert

Prep Time 25 minutes minutes

Cook Time 22 minutes minutes

Total Time 47 minutes minutes

Servings 12 cupcakes

Author Marie Asselin

Ingredients

For the cupcakes

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp kosher salt, or fine sea salt
• ¼ cup orange juice, preferably freshly squeezed
• ¼ cup plant-based milk (oat milk, soy milk, or almond milk)
• 1 tbsp egg replacer (see note)
• 1 tsp pure vanilla extract
• 1 cup granulated sugar
• ¾ cup extra-virgin olive oil, or canola oil
• 1 tbsp finely grated orange zest (about 1/2 orange)
• 1¼ cups finely grated carrots (4.4 oz)

For the vegan frosting

• 1 cup vegan butter, room temperature, or substitute half for ½ cup (112 g) vegan cream cheese
• 2½ cups powdered sugar
• 1 tbsp finely grated orange zest (about 1/2 orange)
• Pinch kosher salt, or fine sea salt

US Customary - Metric

Instructions

• For the cupcakes: Preheat the oven to 350°F (175°C). Line a muffin pan with parchment paper cups.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, cardamom, ginger, and salt. Set aside.
• In a second mixing bowl, whisk together the orange juice, plant milk, egg replacer, and vanilla extract. Whisk in the sugar, olive oil, and orange zest. Add the grated carrots and stir to incorporate, making sure the carrot distributes evenly throughout the mixture.
• Pour the wet ingredients over the dry ingredients and fold, using a spatula, right up until no streaks of flour remain. Divide the batter between the prepared muffin cups, filling each cup about ¾ full.
• Bake for about 22 minutes, rotating the pan halfway through, or until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pan to a cooling rack and let the cupcakes cool completely before frosting.
• For the vegan frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, beat the vegan butter or vegan cream cheese until creamy and smooth, about 3 minutes, scraping the bowl with a spatula as needed.
• Sift in a third of the powdered sugar, then mix at low speed to incorporate. Repeat twice to incorporate all the sugar. Add the orange zest and salt. Beat on medium speed, until the vegan frosting is light and fluffy, about 5 minutes.
• Pipe or spread the frosting over the cooled vegan carrot cupcakes using a piping bag, offset spatula, or knife.
• SERVING: Always serve the vegan carrot cupcakes at room temperature. If the cupcakes are refrigerated, bring them back to room temperature 25 minutes before serving.
• STORAGE: Store the frosted vegan carrot cupcakes in an airtight container in the refrigerator for up to 3 days. You can also freeze the frosted cupcakes in an airtight container for up to 1 month. Bring frozen cupcakes back to room temperature 40 minutes before serving.
• NOTE: Egg replacer is a powdered product designed to replace eggs in baking by helping batters bind, rise, and stay moist. You can usually find it online, in natural food stores, or in the natural foods section of larger grocery stores.

Notes

NOT VEGAN? Here’s how to make these cupcakes using eggs and dairy products.

• In the cupcakes, replace the egg replacer and orange juice with 2 large eggs.
• In the frosting, replace the vegan butter and cream cheese with dairy butter and cream cheese. Use only butter, or half butter/half cream cheese.

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The post Vegan Carrot Cupcakes with Fluffy Orange Frosting appeared first on Food Nouveau.

In Québec, the first real hint of spring means one thing: maple syrup season. And if you’re anything like me, you want that warm, caramel-y maple flavor in everything—which is exactly why this roundup of my favorite maple dessert recipes exists.

Inside, you’ll find a mix of quick wins (hello, cookies and fudge), sugar shack classics (pouding chômeur!), elegant French-inspired treats (madeleines, macarons, financiers), and some potluck hits like bars, tarts, and cookies. All these recipes use pure maple syrup, sugar, and other delicious maple products—you’ll find no maple-flavored corn syrup or maple extract in here!

I’ve grouped everything by category so it’s easy to browse—and the Quick Chooser right below will point you straight to the best match for your mood.

Quick Recipe Chooser: Pick your maple dessert mood

• Start here (Canadian icon): Homemade Maple Leaf Cookies
• Sugar shack classic: Pouding chômeur (Québécois Maple Pudding)
• Easiest, minimal fuss: Maple Financiers
• Cookie jar energy: Chewy Maple Fudge & Pecan Cookies
• Showy for guests: Walnut & Maple Cream Tart
• Creamy and chilled: Better-for-You Maple Cheesecake
• Frozen treat: Maple Gelato
• Most loved as a gift: Maple Syrup Fudge

Sugar Shack Classics

If you’re craving traditional sugar shack desserts, this is your shortcut to the greatest hits. These classic Québécois maple desserts—gooey pouding chômeur, rich maple sugar pie, and melt-in-your-mouth maple syrup fudge—taste like pure maple goodness and are perfect for anyone looking for authentic Canadian maple syrup desserts to make at home.

1. Pouding chômeur à l’érable (Québécois Maple Pudding)

by Food Nouveau

Pouding Chômeur is the ultimate comfort dessert of maple season: soft cake with a gooey maple sauce hiding underneath. It’s easy, deeply nostalgic, and basically demands a scoop of vanilla ice cream on top. If you want one recipe that screams Québécois maple dessert, this is it.

2. Maple Syrup Pie

by The Bake School

This maple syrup pie is a dessert that tastes like pure sugar shack season—simple, rich, and unapologetically maple-forward. The filling bakes up smooth and custardy with deep caramel notes, and it’s fantastic served slightly warm or fully chilled. Add a dollop of maple whipped cream (or plain whipped cream) to keep each bite feeling light and balanced.

3. Maple Syrup Fudge

by Food Nouveau

This maple fudge is the kind of recipe that makes people ask, “Wait… that’s it?” It’s smooth, deeply maple-y, and hits that perfect sweet spot without a long ingredient list. A smart pick when you need a quick maple syrup dessert that still feels like a treat.

Maple Desserts & Treats Cookbook

Love maple? Then you need to get your hands on my Maple Desserts & Treats Cookbook! Filled with 25 maple dessert recipes, from timeless classics to modern treats, Maple Desserts & Treats is a downloadable eBook with a collection of irresistible recipes made with nature’s most aromatic sugar. Get it all in a handy, “save it everywhere” PDF format! LEARN MORE

Maple Cookies and Bars

From bakery-style sandwich cookies to chewy favorites, these easy maple cookies are perfect for snacking, gifting, and packing into lunchboxes (yes, even grown-up ones).

4. Homemade Maple Leaf Cookies

by Food Nouveau

The Maple Leaf Cookie is basically a Canadian icon—and making them at home is even better than the boxed version. These sablé-style maple sandwich cookies have that crisp-tender bite and a bold maple filling that tastes like pure maple season. Perfect for gifting, sharing, or keeping in the freezer for “emergencies.”

5. Maple Oatmeal Cookies

by Elle & Pear

These maple oatmeal cookies are cozy, chewy, and the kind of treat that disappears from the cookie jar way too fast. Oats give them that hearty, homey texture while maple adds warm sweetness. Perfect for snacking, lunchboxes, or “just one more.”

6. Pecan and Maple Thumbprint Cookies

by Food Nouveau

These thumbprint cookies are cozy, nostalgic, and dangerously snackable. The combo of pecans and maple makes your kitchen smell unreal! A great choice when you want an easy cookie that still feels special.

7. Maple Bacon Cookies

by Bacon Is Magic

Salty-sweet and unapologetically bold, these maple bacon cookies lean into that “breakfast-for-dessert” energy. The smoky bacon brings contrast to maple’s caramel notes, so each bite stays interesting instead of just sweet. Ideal when you want something that gets people talking.

8. Maple Pecan Cookies

by Casual Foodist

If you love nutty, buttery cookies, these maple pecan cookies are an easy win. Maple brings that deep caramel flavor, and pecans add crunch and richness that make them taste a little more “special occasion” than your average cookie. Great with coffee or tea.

9. Maple Brown Sugar Cookies

by Vibrantly G-Free

These maple brown sugar cookies are all about warm, toasty flavor—like maple meets butterscotch. They’re especially handy if you want a gluten-free option that still tastes like a true treat, not a compromise. A great addition to holiday trays and cookie swaps.

10. Chewy Maple Syrup Fudge and Pecan Cookies

If you love chewy cookies with big caramel notes, these are for you. They’re packed with maple flavor (thanks to the fudge connection) and crunchy pecans, making them ideal for holiday trays—or random Tuesdays. Make a batch, stash a few, and watch the rest disappear.

11. Sticky Coconut Maple Bars

by Zoë Bakes

Sticky, chewy, and packed with coconut flavor, these coconut maple bars feel both snacky and dessert-worthy. Maple adds depth and a caramel edge that plays beautifully with coconut. Cut them small—they’re rich.

12. Maple Walnut Bars

by Liv for Cake

These maple walnut bars hit that perfect bar-dessert balance: easy to slice, easy to share, and satisfying in a very “just one more piece” way. Walnuts bring a slightly bitter nuttiness that keeps the sweetness in check. A smart pick for potlucks and bake sales.

Maple Cakes and Cupcakes

These are the crowd-friendly showstoppers—great when you need maple desserts for a party (or just want leftovers).

13. Layered Maple Cake

by Liv for Cake

A spectacular layered maple cake is one of the best ways to let maple shine without distractions. Expect warm caramel notes, a tender crumb, and that unmistakable maple aroma. This one’s ideal when you want a classic, crowd-friendly cake that doesn’t need extra bells and whistles.

14. Tatin Cake (Upside Down Apple Cake with Maple Caramel)

This one flips the classic tarte Tatin idea into an approachable cake—still glossy, still apple-forward, and absolutely drenched in maple caramel. It’s the kind of dessert that makes your whole house smell like freshly boiled maple syrup. Great for brunch, dinner parties, or any time you want a sliceable showstopper.

15. Maple Persimmon Tatin Cake

by Pardon Your French

This maple persimmon tatin cake is a dessert that feels a little unexpected—in a very good way. It has that upside-down-cake drama (glossy fruit top, tender cake underneath) plus maple’s deep sweetness. A gorgeous choice for fall/winter entertaining.

16. Maple Cinnamon Cake

by The Bake School

Maple and cinnamon are a natural match, and this maple cinnamon cake leans into that cozy, bakery-style comfort. This cake works just as well for dessert as it does for an afternoon slice with coffee. A great “easy but satisfying” addition.

17. Maple Walnut Bundt Cake

by Bunsen Burner Bakery

Bundt cakes always look like you tried harder than you did—and this maple walnut bundt is no exception. Maple brings the sweetness, walnuts bring depth and texture, and the shape makes it instantly party-ready. Slice it up and watch it vanish.

18. Better-For-You Maple Cheesecake

This maple cheesecake is creamy, rich-tasting, and packed with maple flavor, without feeling overly heavy. This is a smart pick when you want cheesecake vibes with a lighter touch, and it’s a great make-ahead option for hosting. Serve it chilled with a little maple drizzle for extra maple drama.

19. Maple Pecan Cupcakes

by Cupcake Project

These maple pecan cupcakes are a great pick when you want individual desserts that feel celebratory. Maple gives the base that warm, caramel sweetness, while pecans add a buttery crunch that makes every bite richer. Perfect for gatherings and birthdays.

20. Clementine Squash Cupcakes with Maple Italian Meringue Buttercream

by Food Nouveau

These tender clementine squash cupcakes are made even better with a maple twist and topped with an Italian meringue buttercream that tastes like a celebration. The citrus + maple combo keeps things bright, while the frosting brings that smooth, swoopy bakery finish. This is your pick for birthdays, showers, or anytime “regular cupcakes” feel too boring.

Maple Pies and Tarts

If your ideal maple dessert involves flaky pastry and a rich, caramel-y filling, start here. These maple pies and tarts are crowd-pleasers that feel holiday-worthy, but they’re just as satisfying on an ordinary weekend.

21. Maple Apple Pie

by The Bake School

Apple pie is already a winner; adding maple makes it even more cozy. This maple apple pie pairs fruity brightness with maple’s caramel depth, so it feels familiar but upgraded. Serve it warm and don’t skip the ice cream.

22. Maple Sugar Pie

by Style Sweet

Maple sugar pie is a classic comfort dessert: simple, sweet, and intensely maple-forward. This maple sugar pie is the kind of slice you serve when you want people to close their eyes on the first bite. Ideal for maple season and holiday tables.

23. Maple Bourbon Pecan Pie

by The Rustic Foodie

This is for the “deep flavors only” crowd: maple bourbon pecan pie is rich, toasty, and unapologetically bold. Maple brings caramel sweetness, pecans bring crunch, and bourbon adds that warm edge that makes each bite taste grown-up. Best served with whipped cream or ice cream.

24. Maple Pecan Butter Tarts

by Simple Bites

If butter tarts are your love language, this maple pecan version is going to hit hard. These maple pecan butter tarts keep the gooey, rich filling you want, but with maple taking center stage. The crunchy pecans is the touch that makes these completely irresistible! They’re perfect for holidays—or anytime you want a truly Canadian treat.

25. Maple Butter Tarts 

by Baked Collective

A second take on maple butter tarts is honestly useful—everyone has their preferred level of gooeyness and sweetness. This version has a deep caramelized flavor, thanks to the combination of dark brown sugar and maple syrup. Great for making ahead and serving at gatherings.

26. Walnut and Maple Cream Tart

by Food Nouveau

This maple cream tart is a maple lover’s dream: crisp meringue crust, cloud-like texture, and deep maple flavor. It’s dramatic (in the best way) and feels instantly dinner-party worthy. If you want a dessert that looks like it came from a pâtisserie, start here.

Creamy Maple Desserts

If your ideal maple dessert is cool and creamy, these recipes hit that sweet spot—all of which are make-ahead friendly.

27. Maple Gelato

by Food Nouveau

Maple in frozen form is wildly satisfying—rich, creamy, and naturally aromatic. This maple gelato leans into maple’s caramel notes without tasting cloying, and it’s perfect with a final drizzle of syrup (because obviously). The ideal pick when you want a cold dessert that still screams maple season.

28. Maple Pecan Ice Cream

by A Taste of Madness

This maple pecan ice cream is a classic for a reason: maple’s caramel flavor plus toasted-nut richness is basically unbeatable. It’s a crowd-pleaser that feels nostalgic but still special—especially served with warm pie or cake. Keep it on standby for effortless dessert nights.

29. Maple Panna Cotta

Silky, softly set, and proudly maple-forward, this maple panna cotta is a dessert that feels restaurant-fancy with almost no effort. It’s a true make-ahead win (perfect for dinner parties), and the creamy texture lets the maple flavor shine without competing with other flavors. Serve it in pretty glasses and finish with a drizzle of maple syrup (and maybe toasted nuts or berries if you feel like it).

French-Inspired Treats & Maple Confections

This section is for the “small but special” maple desserts—think French-inspired treats like madeleines, financiers, and macarons, as well as sweet maple confections like meringues and marshmallows. They’re perfect for gifting, serving with coffee, or putting out on a dessert table when you want big maple flavor in elegant, bite-sized form.

30. Orange and Maple Madeleines

by Food Nouveau

These maple madeleines are understated in the best way: delicate, buttery, and lightly perfumed with orange and maple. They’re perfect with coffee or tea, and they’re a great “bake something pretty” moment that doesn’t require frosting. Ideal when you want a small treat with big charm.

31. Maple Financiers

by Food Nouveau

Financiers are tiny French cakes with crisp edges and a tender, buttery center—and these bring maple right to the front. The brown-butter vibe plays beautifully with maple’s caramel notes, making them taste far more “fancy pastry shop” than “weeknight bake.” They’re also great for make-ahead baking when you want something elegant but low-stress.

32. Pecan Maple Macarons

by Food Nouveau

These maple French macarons are a full-on maple flex. The pecan and maple flavor combo feels rich and toasty, and the recipe is built to support you with extra resources so you can actually nail the macaron experience. Save this one for when you want a project with a big and sweet payoff.

33. Homemade Maple Marshmallows

by Little Nomads Recipes

Homemade maple marshmallows are pure fun: pillowy, fluffy, and surprisingly impressive for something you can cut into neat little squares. Maple gives them a warm sweetness that feels instantly cozy. Use them for hot chocolate, s’mores, or a giftable treat.

34. Crispy Maple Meringues

by Food Nouveau

Light, crisp, and melt-in-your-mouth, these maple meringues taste like maple sugar spun into a cloud. They’re fantastic for gifting (they travel well), and they instantly make a dessert table look fancy. Bonus: they’re a fun project if you’re in the mood for something a little different.

Maple Donuts and Sweet Breakfast Treats

These recipes blur the line between breakfast and dessert in the best way. Think maple-glazed donuts and soft, sweet breads that make brunch feel like a treat—especially during maple season.

35. Glazed Maple Donuts

by Pumpkin ‘n Spice

These glazed maple donuts are a straight shot of bakery-shop comfort. The maple glaze is the star—sweet, glossy, and exactly what you want with a hot coffee. A fun weekend bake when you’re craving something extra.

36. Maple and Cranberry Muffins

by Food Nouveau

These maple muffins are just-sweet-enough, with tangy cranberries to balance the maple. They lean breakfast-y, but they can absolutely pull double duty as a snack or light dessert—especially with a little extra maple drizzle. A good option when you want maple flavor without going full sugar-rush.

37. Overnight Maple Hot Cross Buns

by Simple Bites

These overnight maple hot cross buns are a perfect make-ahead bake when you want something special without a same-day time crunch. Maple adds warmth and depth to a classic, and the overnight method makes them feel more achievable. Great for spring weekends and brunch tables.

38. Maple Hemp Granola

by Baked Collective

Not a classic dessert, but absolutely a sweet treat situation—especially layered into yogurt parfaits, sprinkled over ice cream, or used as a garnish over cakes and cupcakes. This maple hemp granola is crunchy, lightly sweet, and great as a snack (you’ll want to devour it by the fistful!).

Maple Dessert Components (Toppings, Glazes, Frostings)

Sometimes the best maple dessert comes together because of a clever finishing touch. These maple whipped toppings, glazes, and frostings are quick to make and instantly upgrade cakes, donuts, cupcakes, pancakes, and even fruit.

39. Maple Whipped Cream

by The Bake School

This maple whipped cream is the easiest “upgrade everything” move. It’s perfect on pie, cake, pancakes, hot chocolate—basically anything that could use a soft, sweet maple finish. Keep it in your back pocket for instant dessert glow-up.

40. Maple Donut Glaze

by From Scratch Fast

This maple donut glaze is shiny, sweet, and exactly what you want for donuts, loaf cakes, or quick drizzles over muffins. Maple gives it a richer flavor than a basic sugar glaze, so it tastes intentional, not just “extra sweet.”

41. Maple Cream Cheese Frosting

by From Scratch Fast

If you love tangy frosting with depth, maple cream cheese frosting is a dream pairing for carrot cake, spice cake, and cupcakes. The cream cheese keeps it balanced, while maple adds that warm caramel note that makes it feel extra special.

The post 41 Best Maple Dessert Recipes for Every Craving appeared first on Food Nouveau.

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This zucchini and thyme Roman-style pizza is one of the pizzas closest to my heart because it’s inspired by the unforgettable zucchini pizza I had at Forno Campo de’ Fiori in Rome. It’s the kind of pizza that doesn’t look flashy at first glance—just thin slices of zucchini, a little cheese, a few herbs—but one bite is enough to understand why it lingers in the memory. The zucchini turns soft and sweet in the oven, the thyme adds a gentle herbal note, and the crisp Roman-style crust ties everything together.

Campo de’ Fiori in Rome:

I’ve eaten many memorable things in Rome over the years, but this particular pizza is one I’ve found myself thinking about again and again. It captures something I love deeply about Italian cooking: the ability to make a handful of simple ingredients feel elegant, balanced, and completely satisfying. Nothing is trying too hard; every element has a purpose.

That’s also why this pizza works so beautifully at home. It doesn’t require a long ingredient list or a complicated sauce. It simply asks for good zucchini, good cheese, good olive oil, and a crust that’s thin and crisp enough to let those ingredients shine.

This is one of the Roman-style pizzas I make most often because it shines in its simplicity. It’s lovely enough to serve to friends, but simple enough to make on an ordinary weeknight once the dough is ready.

This stand-alone recipe is built on my Roman-style pizza dough, which I use whenever I want that signature thin, crisp texture. If you want all my detailed tips for making the dough, fermenting it, shaping it, and baking it, head over to my Roman-Style Pizza from Scratch post. That’s my full master guide. Here, I’m focusing on what makes this zucchini and thyme version so special.

Why this Roman-Style Zucchini Pizza Is Worth Making

Roman-style pizza is especially good with restrained toppings, and zucchini is one of the best examples of why. When it’s sliced thinly and baked on a crisp crust, zucchini softens, sweetens, and takes on a slightly nutty character that feels much more flavorful than its raw self suggests. It doesn’t overwhelm the pizza; it complements it.

That’s what makes this combination so satisfying. The zucchini brings tenderness and a subtle sweetness, the thyme adds a delicate aromatic note, and the cheese adds creaminess without taking over. It’s a pizza that tastes balanced from the very first bite.

This also happens to be a wonderful example of how Roman-style pizza differs from heavier, more heavily topped pizzas. The crust is not just there to support the toppings—it’s a central part of the experience. The goal is not abundance; it’s harmony between all the flavors and textures.

Ingredient Notes for the Best Zucchini Pizza

The best zucchini to use

Use small to medium zucchini if you can find them. They tend to have fewer seeds and a firmer texture, which makes them especially good for pizza. Very large zucchini can work too, but they’re often more watery and a bit less refined in texture.

Thin slices are the key here. Thick rounds can stay watery and bulky, which is not what you want on a thin Roman-style crust. Thinly sliced zucchini softens quickly in the oven and melds into the pizza much more gracefully. It also lets you cover the surface lightly and evenly, which helps the pizza bake beautifully. I highly recommend using a mandoline to cut beautifully thin, even slices of zucchini.

Fresh thyme vs dried thyme

Fresh thyme is the best choice here. Since this pizza uses so few ingredients, the flavor of each one really comes through, and fresh thyme brings a softer, more fragrant note than dried. Dried thyme will do if that’s what you have, but this is one of those cases where fresh makes a noticeable difference.

I like thyme on this pizza because it complements the zucchini without taking over. It adds a subtle herbal note that makes the whole pizza taste a little more polished, while still letting the sweetness of the zucchini come through.

Mozzarella di bufala vs burrata

Fresh mozzarella di bufala is the best choice if you want a cheese that melts into the pizza during baking. It creates creamy pockets and a savory base without overwhelming the zucchini.

For this pizza, I use mozzarella di bufala as the base cheese. I place it directly over the oiled dough, then layer the zucchini on top. That way, the cheese melts into the crust, creating a creamy foundation, while the zucchini roasts properly rather than sitting under a blanket of cheese. This is quite different from the classic North American pizza approach, where cheese often goes on top and covers everything.

Burrata, on the other hand, is best treated as a finishing cheese. If you want to be a little extra—and I fully support that—you can absolutely do both. Bake the pizza with fresh mozzarella di bufala as the base cheese, then finish the hot pizza with torn burrata just before serving. That’s what I did for the photos in this post, and what I do most times I make zucchini pizza. It’s every bit as luxurious as it sounds!

Why this pizza should stay lightly topped

This is not the pizza to overload. The beauty of Roman-style pizza is that the crust stays crisp and every topping still feels distinct. A light hand with the zucchini and cheese will give you a better result than trying to pack more on.

VIDEO: How to Make Roman-Style Pizza Dough from Scratch

If you’d like to see exactly how I make my Roman-style pizza dough from scratch, this video will walk you through the full process step by step. It’s the easiest way to get a feel for the dough, see how thin I stretch it, and understand how I bake it to get that signature crisp Roman-style crust.

How to assemble zucchini and thyme Roman-style pizza

Start with the olive oil, parmesan, and sea salt base

No matter what Roman-style pizza I’m making, I always start the same way. I brush the dough with olive oil—sometimes garlic-infused olive oil—then sprinkle over finely grated Parmigiano Reggiano and a little sea salt around the edges. It gives the crust a deeply savory flavor base and helps it turn beautifully golden and crisp.

Add the mozzarella first

Fresh mozzarella di bufala goes directly over the oiled dough. That way, it melts into the crust and supports the toppings instead of covering them. It’s a small detail, but it changes the texture and the look of the finished pizza in a very good way.

Layer the zucchini lightly

Place zucchini rounds in a thin, even layer on top of the cheese. It’s fine if they overlap slightly, but don’t pile them on too thickly. They need a bit of space to roast and sweeten rather than steam.

Finish with thyme and olive oil

Scatter the thyme over the zucchini, then drizzle lightly with olive oil before baking. If you’re using burrata, wait until the pizza is out of the oven, then tear it over the top just before serving.

Helpful Tips to Make Zucchini and Thyme Roman-Style Pizza

If your zucchini is very watery

If your zucchini seems especially watery, slice it thinly and let it sit briefly on paper towels before using. This will eliminate excess moisture, which could transfer to your crust. You don’t necessarily need to salt it in advance, but you do want to avoid adding unnecessary moisture to the pizza. Thin slices and a light hand go a long way.

If you want the zucchini more caramelized

You can brush the zucchini lightly with olive oil before arranging it over the pizza, or bake the pizza a touch longer, until the edges of the slices start to color. That gives the zucchini a slightly more roasted flavor while still keeping the overall feel of the pizza delicate.

If you want to make it ahead

You can prep the zucchini and thyme ahead of time, and of course, the dough can be made in advance by following the full timing and fermentation guidance in my Roman-Style Pizza from Scratch post. I don’t recommend assembling the whole pizza too far in advance, though, as the zucchini can start releasing moisture as it sits.

If you want to use burrata instead

Burrata is wonderful here, but think of it as a finishing cheese, not a baking cheese. Tear it over the hot pizza after baking so it stays cool, soft, and creamy. And yes, if the mood strikes, you can absolutely use mozzarella di bufala under the toppings and burrata on top. You can’t go wrong with a double dose of cheese!

How to reheat leftovers

Reheat leftover slices in a hot oven for a few minutes to revive the crust. The microwave will soften the base and flatten the texture, so I’d avoid it if you can.

Roman-Style Pizza FAQ

Do I need to salt zucchini before putting it on pizza?

Not necessarily. If the zucchini is sliced thinly and used with a light hand, you can usually skip that step. If your zucchini is especially watery, you can pat the slices dry or let them rest briefly to drain on paper towels before topping the pizza.

Should zucchini be cooked before it goes on pizza?

Not for this recipe. Thinly sliced zucchini cooks beautifully right on the pizza and keeps a fresher, more delicate texture that suits Roman-style crust very well. Pre-cooking it would push it in a softer, heavier direction.

What cheese is best for zucchini pizza?

Fresh mozzarella di bufala is my first choice because it melts into the crust without creating a heavy cheese blanket. Burrata is also delicious, but I recommend adding it after baking rather than before.

More Pizza Recipes to Try

If you enjoy homemade pizza, you might also like my Roman-Style Pizza from Scratch master recipe, Prosciutto and Cherry Tomato Pizza, Breakfast Pizza, or Feta, Chickpea, and Eggplant Pizza.

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Zucchini and Thyme Roman-Style Pizza Recipe

This zucchini and thyme Roman-style pizza is inspired by Rome, with a crisp crust, tender zucchini, fresh thyme, and creamy mozzarella.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Burrata Pizza, Crispy Pizza Crust, Fresh Mozzarella, Homemade Pizza, Italian Pizza, Mozzarella di Bufala, pizza bianca, pizza romana, Roman Pizza, roman zucchini pizza, Roman-Style Pizza, thin crust pizza, White Pizza, zucchini and thyme pizza, zucchini pizza

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Author Marie Asselin

Ingredients

• 1 ball homemade Roman-style pizza dough (half a batch)
• ¼ cup extra-virgin olive oil
• 1 clove garlic
• ⅓ cup finely grated Parmigiano-Reggiano cheese
• 2 small zucchini (about 7 oz / 200 g)
• Fleur de sel, or flaky sea salt
• Freshly ground black pepper
• 1 ball mozzarella di bufala (about 5 oz / 140 g), sliced thinly or torn into pieces
• 1 tbsp fresh thyme leaves
• 1 ball burrata cheese (optional)

US Customary - Metric

Instructions

Prepare the Ingredients

• Pour the olive oil in a small bowl. Very finely mince or grate the garlic clove using a Microplane, then mix it into the oil. Set aside to infuse. (You can prepare the garlic oil ahead of time; refrigerate until needed.)
• Slice both zucchini in extra-thin slices (a mandoline slicer is the best tool to do this).

Preheat the Pizza Stone

• Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 475°F (245°C). Preheat for 45 to 60 minutes to allow the stone to absorb as much heat as possible.

Shape the Roman Pizza Dough

• Cut out a sheet of parchment paper that is the same size as your pizza stone. (See note.) Place the ball of pizza dough over the parchment paper. Using your hands, spread out the dough in a very thin, large rectangle with rounded corners, sprinkling the dough with a bit of flour if it sticks. The thinner you spread out the dough, the crunchier the crust will be.
• Cover the crust with a clean kitchen towel and let rest for 15 minutes.

Garnish and Bake the Zucchini Pizza

• Generously brush the pizza crust with garlic-infused olive oil.
• Sprinkle with the grated Parmigiano-Reggiano, then distribute the buffalo mozzarella over the crust. Set the thin zucchini slices over the cheese in an overlapping pattern.
• Season the zucchini with a generous pinch of fleur de sel (zucchini needs to be seasoned properly to be flavorful) and some black pepper. Sprinkle with the remaining Parmigiano-Reggiano and drizzle with the remaining garlic-infused olive oil.
• Using a large cutting board or the back of a large baking sheet, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp and the cheese is bubbly, about 9 minutes.
• SERVING: Pull the pizza out of the oven. Set the burrata over the hot pizza, breaking it up to open it. Drizzle the burrata with olive oil and sprinkle with flaky sea salt and black pepper. Garnish with fresh thyme leaves and serve immediately.

Video

Notes

Note: If you’re baking the pizza on parchment paper, check that your brand is rated for high heat and safe for the oven temperature used here. Trim the paper neatly so it doesn’t overhang or touch the oven walls or heating elements.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Zucchini and Thyme Roman-Style Pizza appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

This prosciutto and cherry tomato pizza is the Roman-style pizza I make most often at home because it gets so much from so little. The cherry tomatoes turn sweet and concentrated under the broiler, the prosciutto brings that silky, salty bite I never get tired of, and the fresh mozzarella melts into the crust instead of blanketing it. On a crisp Roman-style base, it’s simple, elegant, and just a little bit (ok, a lot!) addictive.

This is the kind of pizza I crave when I want something that feels special, but not fussy. It looks beautiful, tastes even better, and relies on only a handful of ingredients. That’s really the secret here: with Roman-style pizza, the crust is never just a vehicle. It’s a major part of the pleasure, and the toppings need to support it, not bury it.

That’s exactly why this flavor combination works so well. Sweet cherry tomatoes, salty prosciutto, creamy fresh mozzarella, and a crisp, golden crust are all strong personalities—but together, they feel balanced. Every bite has contrast, but it still feels harmonious.

I also love that this pizza tastes elegant without being complicated. I’ll make it on a weeknight, but I’m also proud to serve it to friends and family over the weekend. It’s easy to make, too: there’s no elaborate pizza sauce to make, no mountain of toppings to prep, no heavy cheese layer to weigh everything down. Just a few good ingredients, treated with a bit of care. This is a very Roman idea, really: keep things simple, but make every choice count.

This stand-alone recipe is built on my Roman-style pizza dough, which I now use whenever I want that signature thin, crisp texture. If you’d like all my detailed tips for making, shaping, transferring, and baking the dough, head over to my Roman-Style Pizza from Scratch post. That’s my complete master guide. Here, I’m focusing on what makes this topping combination so good.

Why this prosciutto and cherry tomato combination works so well on a Roman-style crust

Roman-style pizza is at its best when the crust is thin and crisp and the toppings are used with restraint. This isn’t the place for a thick layer of sauce or a heavy blanket of cheese. The beauty of this style lies in contrast: a delicate crunch, a little chew, and toppings that you can still distinctly taste once the pizza is baked.

That’s one of the reasons prosciutto and cherry tomatoes work so well here. The tomatoes bring brightness and natural sweetness, the prosciutto adds salt and richness, and the mozzarella softens the whole thing with a milky, creamy note. When all that sits over a crisp Roman-style crust, the balance is just right.

This pizza also behaves more like a white pizza than a classic tomato pizza. There’s no red sauce to soften the crust or dominate the flavor. Instead, the tomatoes act almost like little bursts of concentrated garnish, bringing just enough acidity and sweetness to keep everything lively.

The toppings that make this pizza special

Why I broil the cherry tomatoes first

This is one of the little details that makes a big difference. Instead of scattering raw cherry tomatoes over the pizza and hoping for the best, I like to broil them in the preheated oven first. That quick blast of high heat helps them collapse slightly, caramelize around the edges, and concentrate in flavor.

It also solves one of the most common tomato-on-pizza problems: excess moisture. Raw tomatoes can release a lot of liquid as they bake, especially on a thin crust. By broiling them first, you drive off some of that moisture before they ever hit the dough. The result is a sweeter, more intense tomato flavor and a better chance of keeping the crust crisp.

Pro Tip: Broiling the cherry tomatoes in the preheated oven pulls double duty: it concentrates their flavor and helps protect the crust from excess moisture.

Why I use fresh mozzarella di bufala under the toppings

For this pizza, and for all Roman-style pizza, really, I prefer using fresh mozzarella di bufala over bagged grated mozzarella. Grated mozzarella tends to melt into a heavy, uniform layer, which works perfectly well on many North American pizzas, but it’s not what I want here. Roman-style pizza really benefits from a lighter touch.

Fresh mozzarella di bufala melts differently. It creates creamy pockets rather than a blanket, allowing the crust and toppings to keep their own character. I place it directly over the oiled dough, then add the tomatoes on top. That way, the cheese melts into the crust and becomes part of the base, while the tomatoes can roast properly instead of being trapped under a layer of cheese.

It’s a small shift in habits, but it changes the whole experience and makes it more authentic to what Roman pizza really is.

When to add the prosciutto

Prosciutto can go on either before or after baking, but the result is different.

Adding the prosciutto just after the pizza comes out of the oven is best if you’re using the best-quality, melt-in-your-mouth, thinly sliced prosciutto from an Italian market. Adding the prosciutto after baking helps it retain its silky texture and delicate saltiness. It feels more luxurious, and it plays especially well with the sweet, slightly caramelized tomatoes.

If you have thicker-sliced supermarket prosciutto, it might be a good idea to add it before baking. That way, the prosciutto will firm up and become crisp around the edges, making it more enjoyable to eat. Tear it into pieces and spread it over the mozzarella cheese.

Ingredient notes for the best Roman-style pizza

The best cherry tomatoes to use

Use ripe, sweet cherry tomatoes for this recipe. Grape tomatoes work too, but cherry tomatoes tend to have a softer, juicier bite that suits this pizza especially well. If your tomatoes are very juicy, let them cool briefly after broiling so they don’t bring excess moisture straight onto the dough.

This is one of those recipes where tomato quality really matters. When the ingredient list is this short, every flavor shows.

The best prosciutto for pizza

Use thinly sliced prosciutto, and don’t overdo it. It should add little ribbons of salt and richness, not dominate the pizza. I like tearing the slices into smaller pieces rather than laying them on whole. It distributes the flavor more evenly and makes the pizza easier to eat, too.

Fresh mozzarella di bufala vs burrata

For this pizza, fresh mozzarella di bufala is the best choice before baking. It melts beautifully and creates that creamy base I’m after. Burrata is delicious too, but I treat it as a finishing cheese. If you want to use burrata, add it after baking, just before serving, so it stays cool, soft, and lush.

Wondering what the difference is between mozzarella di bufala and burrata? Get the answer in my FAQ section, below.

How to assemble this pizza for the best texture

Build the flavor base first

No matter what Roman-style pizza I’m making, I always start the same way. I brush the dough with olive oil—sometimes garlic-infused olive oil—then sprinkle over finely grated Parmigiano Reggiano and a little sea salt around the edges. That gives the crust a deeply savory flavor base and helps it turn beautifully golden and crisp.

It’s a small habit, but one I now consider essential.

Add the mozzarella first, then the toppings

This pizza works best when the fresh mozzarella goes directly over the oiled dough. Then come the broiled cherry tomatoes. Then the prosciutto, either before baking or just afterward. That order keeps everything in balance: the cheese melts into the crust, the tomatoes keep their shape and flavor, and the prosciutto stays supple.

Keep the toppings restrained

This is not a piled-high pizza. Roman-style crust really shines when it has room to breathe. A light hand with the toppings gives you the best texture and the clearest flavor. Resist the urge to add more “just because.” This pizza doesn’t need more; it needs balance.

VIDEO: How to Make Roman-Style Pizza Dough from Scratch

If you’d like to see exactly how I make my Roman-style pizza dough from scratch, this video will walk you through the full process step by step. It’s the easiest way to get a feel for the dough, see how thin I stretch it, and understand how I bake it to get that signature crisp Roman-style crust.

Helpful Tips to Make Prosciutto and Cherry Tomato Roman-Style Pizza

If your cherry tomatoes are very juicy

Broil them a little longer and don’t pile them on too heavily. You want them slightly collapsed and concentrated, not wet. If they still look very watery after broiling, let them sit for a few minutes before topping the pizza.

If you want to make it ahead

You can broil the tomatoes a few hours in advance and keep them aside until you’re ready to assemble the pizza. If you’re making the dough ahead, follow the full timing guidance in my Roman-Style Pizza from Scratch post.

If you want to use burrata instead

Use burrata as a finishing cheese, not a baking cheese. Tear it over the pizza after it comes out of the oven, just before serving. It’s especially good if you want a richer, more dramatic version of this recipe. If you don’t know what burrata cheese is, check out the FAQ section, below.

If you don’t have prosciutto

Another delicate cured ham can work, but prosciutto really is the best fit here. It brings clean saltiness without overpowering the rest of the pizza.

If you want extra freshness

A few basil leaves added after baking can be lovely here. A very small handful of peppery arugula works too. Just keep it restrained so the pizza still feels elegant and Roman in spirit.

How to reheat leftovers

Reheat leftover slices in a hot oven for a few minutes to bring the crust back to life. I don’t recommend the microwave unless you truly have no other option—it softens the crust and flattens all that wonderful texture.

Roman-Style Pizza FAQ

Should prosciutto go on pizza before or after baking?

Either works, but the result is quite different. If you bake prosciutto from the start, it becomes firmer and crisps up. If you add it after baking, it stays softer and silkier. For this pizza, I much prefer the second option.

Do I need sauce for prosciutto and cherry tomato pizza?

No. This pizza is better without a traditional tomato sauce. The broiled cherry tomatoes bring more than enough sweetness, brightness, and depth on their own. Skipping the sauce also helps the crust stay crisp.

How do I keep cherry tomatoes from making pizza soggy?

Broil them first, use them with a light hand, and make sure your fresh mozzarella is well drained. Those three small choices make a big difference.

What is the difference between mozzarella di bufala and burrata?

Mozzarella di bufala and burrata are both fresh Italian cheeses, but they behave very differently on pizza.

Mozzarella di bufala is a fresh stretched-curd cheese made from water buffalo’s milk, with a supple, milky texture that melts beautifully when baked.

Mozzarella di Bufala:

Burrata is a pouch of stretched cheese filled with a creamy center of stracciatella and cream, so it’s much richer and looser inside.

Burrata:

For pizza, that difference really matters. I use mozzarella di bufala before baking, so it melts into the crust and creates a savory base for the toppings. Burrata is best treated as a finishing cheese and added after baking, just before serving, so it stays cool, creamy, and luxurious instead of melting away in the oven.

More Pizza Recipes to Try

If you enjoy homemade pizza, you might also like my Roman-Style Pizza from Scratch master recipe, Zucchini and Thyme Pizza, or Feta, Chickpea, and Eggplant Pizza.

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Prosciutto and Cherry Tomato Pizza Recipe

This prosciutto and cherry tomato Roman-style pizza combines a crisp, thin crust with sweet broiled tomatoes, silky prosciutto, and fresh mozzarella.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Cherry Tomato Pizza, Crispy Pizza Crust, Fresh Mozzarella, Gourmet Pizza, Homemade Pizza, Italian Pizza, Mozzarella di Bufala, pizza bianca, pizza romana, Prosciutto and Cherry Tomato Pizza, Prosciutto Pizza, Roman Pizza, Roman-Style Pizza, thin crust pizza, White Pizza

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Author Marie Asselin

Ingredients

• 1 ball homemade Roman-style pizza dough (half a batch)
• ¾ lb cherry tomatoes
• 4 thin slices prosciutto (Italian dry-cured ham)
• Extra-virgin olive oil
• Fleur de sel, or flaky sea salt
• Freshly ground black pepper
• ¼ cup finely grated Parmigiano-Reggiano cheese
• 1 small ball mozzarella di bufala (about 5 oz / 140 g), sliced thinly or torn into pieces
• Fresh basil leaves, to taste

US Customary - Metric

Instructions

Roast the Cherry Tomatoes

• Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 475°F (245°C). Preheat for 45 to 60 minutes to allow the stone to absorb as much heat as possible.
• Cover a baking sheet with aluminum foil. Set the cherry tomatoes in a bowl, drizzle with 1 tbsp (15 ml) olive oil, then season with salt and pepper. Mix to coat. Spread the seasoned cherry tomatoes over the prepared baking sheet. Set the baking sheet over the pizza stone and roast the tomatoes until their skins split and becomes blackened in spots, 10 to 12 minutes. Remove and let cool slightly. Leave the oven on.

Shape the Roman Pizza Dough

• Cut out a sheet of parchment paper that is the same size as your pizza stone. (See note.) Place the ball of pizza dough over the parchment paper. Using your hands, spread out the dough in a very thin, large rectangle with rounded corners, sprinkling the dough with a bit of flour if it sticks. The thinner you spread out the dough, the crunchier the crust will be.
• Cover the crust with a clean kitchen towel and let rest for 15 minutes.

Garnish and Bake the Pizza

• Generously brush the pizza crust with extra-virgin olive oil. Sprinkle with the grated Parmigiano-Reggiano, then distribute the buffalo mozzarella over the crust. Nestle the roasted tomatoes in between the mozzarella.
• Using a large cutting board or the back of a large baking sheet, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp and the cheese is bubbly, about 9 minutes.
• SERVING: Pull the pizza out of the oven. With your hands, tear the prosciutto into pieces and scatter over the hot pizza. Garnish with fresh basil leaves and a drizzle of top-quality extra-virgin olive oil. Serve immediately.

Video

Notes

Note: If you’re baking the pizza on parchment paper, check that your brand is rated for high heat and safe for the oven temperature used here. Trim the paper neatly so it doesn’t overhang or touch the oven walls or heating elements.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Prosciutto and Cherry Tomato Pizza appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

When spring finally shows up, I start dreaming about brighter meals. First on my list? Almost always, this lemon asparagus risotto is especially good when I spot those first gorgeous green stalks at the market. I adore asparagus–in the spring, I put it in and on everything, from pizza to pasta to stir-fries and brunch dishes–and it’s just so good with anything cheesy and creamy. That’s precisely why this risotto works so well.

If the word risotto makes you think of a complicated restaurant dish, don’t worry—this version is surprisingly easy to make at home.

Indeed, risotto has a reputation for requiring constant attention, but once you understand the basics, it becomes one of the most relaxing dishes to cook. I routinely make it on weeknights! The process is simple: warm broth, Arborio or Carnaroli rice, a bit of stirring, and patience. About 30 minutes later, you have a creamy, vibrant risotto ready to serve.

My easy lemon asparagus risotto is a bright, creamy spring dish full of fresh seasonal flavors: tender asparagus, fragrant lemon zest, and plenty of Parmigiano-Reggiano come together in a comforting Italian dish that feels elegant but is simple enough for a weeknight dinner. I hope you’ll make it tonight!

The Secret to Creamy Risotto (Without Adding Cream)

One of the things people often misunderstand about risotto is that its creaminess does not come from cream. Instead, it comes from the rice itself.

Traditional risotto is made with short-grain rice varieties such as Arborio, Carnaroli, or Vialone Nano. These rice varieties contain more starch, which slowly releases as the grains cook and are stirred with warm broth. This natural starch is what gives risotto its signature silky texture.

Here are the key elements that help create perfectly creamy risotto:

Use the Right Rice for Risotto

Short-grain Italian rice is essential. Arborio is the easiest variety to find, but Carnaroli is often considered the gold standard because it holds its shape beautifully while releasing plenty of starch. My personal favorite is Vialone Nano, because it can absorb a lot of liquid seemingly without ever losing its shape.

These three types of rice soak up the broth beautifully but stay as distinct grains. Your everyday long-grain rice just won’t cut it for making risotto, sorry!

Keep the Broth Warm

Always, always keep your broth warm in a separate pot. Just a gentle simmer is perfect. If you add cold broth to hot rice, it instantly cools it down and disrupts the beautiful creaminess you’re working towards.

Add the Broth Gradually

Risotto is cooked by adding broth a little at a time and stirring often. Pour in the warm broth bit by bit, a ladleful at a time. Let the rice soak up the liquid before adding the next splash. You’ll need to stir it pretty often–not constantly, no need to handcuff yourself to the stove!–but regular stirring helps release the starch out of the rice grains. That’s what naturally builds the creaminess.

Use Real Parmigiano-Reggiano

Finishing risotto with freshly grated Parmigiano-Reggiano adds richness and depth of flavor. That nutty, salty flavor and the amazing way it melts into the risotto make such a difference. If you use real Parmigiano-Reggiano and Italian rice, you won’t need to add extra butter or cream at the end.

Authentic Parmigiano-Reggiano is protected under a Denominazione d’Origine Protetta (protected designation of origin), which means it must be produced in specific ways in specific regions of Italy to bear the name. Authentic Parmigiano-Reggiano has a stamped rind, is aged at least 12 months, and is usually labeled with its original Italian name (as opposed to just “parmesan.”)

Yes, real Parmigiano-Reggiano costs a bit more, but for a dish like risotto, where the cheese’s aroma, flavor, and texture really come through, I think it’s a required investment.

How to Get the Perfect Risotto Texture

When making risotto, getting that perfect creamy texture is key. Perfect risotto checks two criteria:

First, the rice grains need that ‘al dente’ finish: soft enough to be creamy, but with a little resistance, a slight bite, still left inside. You want to see and distinguish each and every grain of rice, and they should still hold their beautiful and neat oblong shape. Mushy rice is a definite no-no!

Second, risotto needs to be served ‘all’onda,’ or ‘like a wave’. In other words, when you gently shake the pan or spoon the risotto onto a plate, it should spread softly and move like a wave—not sit stiffly like a mound of rice. That lovely, languid movement is your sign that the starches have created the perfect creamy sauce coating every grain. Using the right rice and adding warm broth slowly while stirring is how you get there.

If your risotto is too thick, add a small splash of warm broth and stir to loosen it. Properly cooked risotto should be creamy and fluid, with the rice grains remaining tender with a slight bite.

Helpful Tips for Making Perfect Lemon Asparagus Risotto

Risotto has a reputation for being fussy, but once you understand the basics, it’s actually one of the easiest Italian comfort foods to cook at home. My lemon asparagus risotto recipe follows the classic stovetop method, using Arborio or Carnaroli rice, which is slowly cooked in broth until the grains become tender and creamy.

Skip Blanching the Asparagus

Great news here! Many recipes tell you to blanch asparagus first (that quick-boil, then ice-bath technique). Honestly, when adding fresh spring asparagus to a hot dish like this risotto? You can skip the blanching step entirely. Fresh spring asparagus is sweet and crunchy, and it’s ready to use as is in any dish. The heat from the lemon asparagus risotto itself will cook those stalks to that perfect crisp-tender point without the need for that fussy blanching step.

Add the Asparagus Near the End

Asparagus tastes best when it still has a little crunch–nobody wants mushy, sad green stalks! That’s why in this spring risotto recipe, you toss in the chopped asparagus right near the very end of the cooking time.

Fresh spring asparagus have stalks that average 1/2 inch (1 cm) in diameter at the base. For this risotto, I like to cut them into 2-inch (5 cm) lengths. Adding the asparagus right at the end might seem like it won’t be enough time, but trust me on this! Asparagus cooks fast, and it’ll even continue to soften a tiny bit from the residual heat after you pull the lemon asparagus risotto off the stove.

Quick note: If your asparagus spears are really thick, maybe slice them into slightly shorter pieces. If they’re super skinny, wait even longer and add them just a minute or two before you’re done.

Adjust the Consistency Before Serving

Risotto thickens as it sits. If needed, stir in a splash of warm broth just before serving to restore the creamy, all’onda texture.

Serve Risotto Like a Chef Would

This lemon asparagus risotto tastes fantastic straight out of the pan, but if you want to make it look and taste extra special, take one extra minute to garnish before serving. Sprinkling some fresh basil leaves, adding a little lemon zest, pouring a quick swirl of good olive oil, and a crack of fresh black pepper bumps up the flavor and makes each serving look restaurant-level gorgeous.

Easily Scale Up the Recipe to Treat More Guests

I created this lemon risotto recipe to feed 2 people generously. Why? Because it makes the math way easier if you want to double it for 4 people or triple it for 6. No awkward half-shallots! Remember, it’s a pretty hearty serving for two–you could probably stretch it to feed three if you’re serving it along with other dishes like appetizers or a big salad.

Why Lemon Asparagus Risotto Is the Perfect Spring Dish

Asparagus is one of the first vegetables to appear at farmers’ markets each spring, and truly the one that makes me believe winter is finally over. This is why asparagus is such a classic ingredient in spring risottos. The fresh, slightly sweet flavor of asparagus pairs beautifully with lemon and Parmesan, creating a dish that feels bright and light while still being comforting.

In Italy, spring risottos often highlight just one or two seasonal ingredients so their flavor really shines. In this recipe, tender asparagus and lemon zest do exactly that, turning a simple pot of risotto into a vibrant seasonal dish.

Lemon Asparagus Risotto FAQ

Can I make asparagus risotto without wine?

Yes, simply replace the white wine with an equal amount of warm broth. The wine adds acidity and depth of flavor, but the lemon in this recipe already provides plenty of brightness.

What rice is best for asparagus risotto?

Traditional risotto is made with Arborio, Carnaroli, or Vialone Nano rice. These short-grain varieties contain more starch, which creates risotto’s signature creamy texture.

Can lemon asparagus risotto be made ahead?

Risotto is best served immediately while it’s loose and creamy. If you have leftovers, refrigerate them for up to two days and reheat gently in a skillet with a splash of broth or water to loosen the texture.

Other Spring Recipes to Try

If you enjoy cooking dishes that highlight fresh spring veggies, you’re bound to also like these recipes:

• Soupe au Pistou (French Vegetable Soup)
• Sweet Pea Risotto
• Superfast Fresh Asparagus and Tuna Pasta

More Fresh Asparagus Recipes for Spring

That lovely bunch of asparagus sitting in your fridge–brimming with potential, right? If you’re like me, sometimes you just need a little nudge to move beyond your go-to preparation. That’s exactly why I’ve pulled together this delightful collection of asparagus recipes, packed with fresh ideas for everything from irresistible appetizers to truly memorable main courses and sides. Discover 30 irresistible asparagus recipes you should be making right now!

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Lemon Asparagus Risotto Recipe

Master lemon asparagus risotto step-by-step! Get tips for achieving the perfect creamy texture, vibrant asparagus flavor, and delicious results.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Asparagus, Basil, Easy, Easy Dinner, Italian Cuisine, Italian Food, Italian Recipe, Lemon, Lemon Zest, Parmesan, Parmigiano Reggiano, Risotto, Risotto Rice, Weeknight Meals

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Author Marie Asselin

Ingredients

For the risotto

• ½ lb fresh asparagus shoots
• 3 cups low-sodium chicken broth, or vegetable broth
• 2 tbsp butter
• 2 tbsp extra-virgin olive oil
• 1 shallot, minced, or substitute ¼ cup (60 ml) minced onion
• 5 oz risotto rice (Arborio, Carnaroli, or Vialone Nano)
• ½ cup dry white wine, such as Pinot Grigio
• 2 oz finely grated Parmigiano-Reggiano cheese
• Finely grated zest and juice from ½ lemon (about 1 tbsp/15 ml zest and 2 tbsp/30 ml juice)

To serve (optional, to taste)

• Fresh basil leaves
• Lemon zest
• Extra-virgin olive oil
• Freshly ground black pepper

US Customary - Metric

Instructions

• Snap off the tougher ends of the asparagus and discard. Slice the stalks cut into 2-inch (5 cm) lengths and set aside.
• To prepare the risotto: Pour the broth in a medium saucepan. Bring to a slow simmer, then lower the heat, cover and gently simmer for 5 minutes. Lower the heat to the minimum, then keep warm.
• In a large saute pan or a cast-iron braiser set over medium-low heat, melt the butter in the olive oil. Add the shallot and cook, stirring, until soft, 3 to 4 minutes. Add the risotto rice and stir for 2 minutes, until the grains are translucent around the edges.
• Add the wine and stir vigorously while the wine is bubbling up, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is fully absorbed.
• Add 1 ladleful of the broth and simmer, stirring from time to time, until the broth is almost completely absorbed. Continue adding broth, one ladleful at a time, allowing each ladle to be absorbed before adding more.
• When there's about 1 cup of broth left, add the asparagus stalks to the risotto and stir to incorporate. Add ½ cup (125 ml) broth, stir and keep cooking until the broth is almost fully absorbed.
• Stir in the grated Parmigiano-Reggiano cheese. Stir until the cheese is fully melted and incorporated. Stir in the lemon zest and juice. Taste the risotto and adjust the seasoning if needed. Stir in the remaining broth. The risotto should now be loose and super creamy. Cover and take off the heat. The risotto can stand for about 5 minutes but should be served as soon as possible for the best texture.
• SERVING: Serve the risotto in warm bowls, then garnish each serving with fresh basil leaves, lemon zest, a drizzle of flavorful extra-virgin olive oil, and some freshly ground black pepper. Serve immediately.
• STORAGE: This lemon asparagus risotto is best enjoyed within minutes of being made. If you do have leftovers, refrigerate in an airtight container for up to 2 days. To reheat, transfer to a nonstick skillet, add a couple tablespoonfuls of broth or water and warm up over medium-low until the risotto is loose and hot. Serve immediately.
• MAKE IT VEGETARIAN: Make sure to use vegetable broth.

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When Easter comes, I usually don’t crave chocolate. To me, March and April equal maple season—so over those two months, I crave maple products in all their delicious forms, and I use them to make allllllll the maple desserts. Gelato, cookies, fudge, cakes, and of course, maple pudding… I daydream of all the desserts these precious natural sweeteners can make.

If you’ve never tried maple pudding (called pouding chômeur à l’érable here in Québec), here’s what it is: a simple vanilla cake batter is baked over a bubbling maple cream sauce so the two magically transform into a tender self-saucing maple pudding cake with a rich maple sauce underneath. Maple pudding must be served warm, and traditionally in Québec, it is served with an extra pour of heavy cream. But if you ask me, it’s even better topped with vanilla gelato or ice cream. The contrast between warm and cold is simply irresistible!

The Québécois dessert behind the name

Several years ago, with maple season on my mind, I felt it was time to share my maple pudding recipe on my site. After all, I’d been enjoying it since I was a kid: it was one of my dad’s favorite desserts and my mom often served it at home and at family gatherings when I was growing up. I would often join my mom when she was making maple pudding, too: the dessert is so easy to make that even kids can make it (with supervision for that boiling-the-sauce part!).

The French name of the dessert, pouding chômeur, literally means “pudding of the unemployed.” Its name comes from its origins: it is said that pouding chômeur was created by female factory workers during the Great Depression, in 1929. The dessert was made with simple ingredients most families always had on hand at the time: flour, eggs, butter (or shortening, back then), and sugar.

In the original recipe, the sauce was made with brown sugar and water.

A “Pouding chômeur” recipe from a cookbook published in Quebec in the 70s by a workers’ union. The province went through tough times in that decade and this book was published to provide easy, low-cost recipe ideas to unemployed workers. The first recipe yields twice as much, and the asterisk says “For families where lots of people are unemployed”.

Maple in Québec, in a few numbers

Although it’s true that maple products are also made in New England, we Québécois tend to be very possessive of the art of harvesting maple sap and turning it into all sorts of dreamy products.

To put it in numbers, Canada produces about 73% of the world’s maple syrup, and Québec produces about 90% of Canada’s total (2024 numbers).

Mind you, we don’t just export maple syrup—we enjoy it too. I don’t know anyone who hasn’t grown up going to a sugar shack at least once a year to have the traditional family-style maple brunch and slurp in excessive amounts of tire sur la neige (boiling hot maple syrup poured onto clean snow, then twirled onto wooden sticks and licked until sugar coma ensues).

Mini-me at the sugar shack in the 80s with my brother, father, uncle, and aunt. Ready to indulge in maple taffy!

Why this maple pudding recipe is “all about maple”

When economic times turned for the better, it didn’t take long for maple-loving Québécois bakers to get the idea of throwing maple syrup into the mix to make the pudding even sweeter and better. Some traditional recipes add maple essence to the sauce, but true maple aficionados use pure maple syrup in the sauce, forgoing the traditional brown sugar completely.

To make the sauce thicker and more indulgent, I combine the maple syrup with heavy cream, which cuts through the sugar a little bit but makes the maple pudding truly luxurious.

VIDEO: How to Make Québécois Maple Pudding (Pouding Chômeur)

Prefer to watch before you bake? Hit play to see maple pudding (pouding chômeur) come together step by step—from the quick maple cream sauce to the batter “floating” on top as it bakes into that irresistible, self-saucing layer. Then scroll down for the full printable recipe.

Helpful tips to make perfect maple pudding

• Use pure maple syrup. If it isn’t pure maple syrup, it won’t taste like maple pudding.
• Choose your syrup grade on purpose. Dark syrup = deeper, more robust maple flavor; amber = lighter, classic sweetness.
• Don’t stir after spooning the cake batter over the sauce. This is the “self-saucing” trick: let the oven do the work.
• Bake on a sheet pan. Maple pudding bubbles enthusiastically; a sheet pan saves your oven floor.
• Serve warm (or rewarm gently). The sauce thickens and the cake firms up as it cools; reheating brings back the gooey, soft maple magic.
• Top with vanilla gelato or ice cream, or go the traditional route and serve with a drizzle of cold heavy cream.

Pouding chômeur served with heavy cream. From “La nouvelle encyclopédie de la cuisine” by Jehane Benoit, which is Québec’s answer to The Joy of Cooking.

Frequently Asked Questions

Can you make maple pudding ahead of time?

Yes, you can make pouding chômeur up to a day ahead of time. Bake, cool, refrigerate, then rewarm gently until the sauce loosens again.

Can you freeze maple pudding?

You can. The texture is best fresh and warm, but freezing works—thaw overnight and reheat slowly.

What kind of maple syrup is best for maple pudding?

In Québec, golden maple syrup is often the staple in grocery stores—but it’s the lightest in both color and flavor. It’s lovely on crêpes, but in baked desserts, the maple taste can get a little lost.

To make pouding chômeur, amber or dark maple syrup are the sweet spot. Amber maple syrup has gentle vanilla notes and a clean, forward sweetness. It makes the sauce taste bright and aromatic, and the whole dessert feels a touch more delicate. Dark maple syrup tastes more assertively “maple,” with deeper caramel and toffee notes and a subtle roasty edge. It gives the sauce a bolder, more intense maple flavor (and a slightly deeper color).

Both types of maple syrup make absolutely delicious pouding chômeur. I personally prefer using amber maple syrup, as it’s the flavor I grew up with. If choosing is hard, go with this rule: use the syrup you like to eat by the spoonful. And whichever grade you pick, the only non-negotiable is that it’s pure maple syrup—not maple-flavored pancake syrup.

Discover My Maple Desserts & Treats Cookbook

Love maple? Then you need to get your hands on my Maple Desserts & Treats Cookbook! Filled with 25 maple-centric recipes, from timeless classics to modern treats, Maple Desserts & Treats is a downloadable eBook with a collection of irresistible recipes made with nature’s most aromatic sugar. Get it all in a handy, “save it everywhere” PDF format! LEARN MORE

Even More Maple Dessert Recipes

If you’re in full maple mode, don’t stop at this classic! This roundup of 15 maple dessert recipes has something for every craving—cookies, candies, cakes, tarts, and more—all designed to let pure maple syrup shine (and make your kitchen smell incredible).

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Pouding chômeur à l'érable (Québécois Maple Pudding Recipe)

This classic Québécois maple pudding is rich in flavor, easy to make, and utterly comforting. Just add ice cream!

Course Dessert, desserts

Cuisine French Canadian

Keyword Cakes, Canadian, Easy Dessert, French-Canadian, Maple, Maple Products, Maple Syrup, Pouding Chômeur, Pudding, Québec, Québécois

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Author Marie Asselin

Ingredients

For the sauce, maple version

• 1 ½ cups pure maple syrup
• 1 ½ cups heavy whipping cream (35% m.f.)
• ½ tsp kosher salt, or fine sea salt

For the cake

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp kosher salt, or fine sea salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• ¾ cup milk
• 1 tsp pure vanilla extract

US Customary - Metric

Instructions

• Preheat the oven to 400°F (200°C). Set a 9-in (23 cm) square baking pan over a large baking sheet to prevent spilling.
• For the sauce: In a saucepan, whisk the maple syrup and heavy cream (or the brown sugar, water, and flour) together. Bring to a boil, whisking occasionally. Turn off the heat and pour the sauce into the prepared baking dish.
• For the cake: In a small bowl, mix the flour, baking powder, and salt together. Set aside. Measure the milk in a cup and mix in the vanilla extract. Set aside.
• In the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer, beat the butter and sugar together until fluffy. Mix in the eggs one at a time, beating well after adding each one. With the beater on low speed, mix in half of the dry ingredients, then mix in the milk, and finally add the remaining dry ingredients, mixing just until combined. Spoon the cake batter over the hot sauce.
• Set the baking dish over a baking sheet to prevent spills. Bake the maple pudding for about 45 minutes, or until the top is golden brown and the sauce is bubbly.
• SERVING: To serve the maple pudding, spoon some of the warm cake on serving plates and enjoy with vanilla gelato or ice cream.
• STORAGE: Store the maple pudding covered and refrigerated for up to 5 days. Warm up servings in the microwave or in a low oven before enjoying.

Video

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Lemon Dessert Recipes are my forever weakness: that perfect sweet-tart balance that tastes like sunshine, even when it’s still cold weather outside. Whether you’re here for classic lemon pies and tarts, easy lemon cakes and quick breads, lemon bars, lemon cookies, or no-bake creamy desserts, use the quick chooser below to jump straight to your craving.

To make choosing easy, I organized these lemon treats by “vibe”—pucker-y pies and tarts, tender cakes and quick breads, cookies and bars, spoonable desserts, candy, frozen treats, and even a couple bright breakfast favorites (because lemon curd on something warm and buttery is basically a love language). And yes: my signature lemon meringue pie is in here, because some classics deserve to be on repeat.

Pssst… If you love citrus desserts as much as I do, be sure to check out my Citrus Desserts ebook with 16 well-loved and meticulously tested citrus desserts!

Quick recipe chooser: pick your lemon mood 🍋

Not sure where to start? Here are a few lemon dessert recipes to match what you’re craving right now:

• Want a frozen lemon dessert that’s seriously worth making? Start with Lemon Gelato—ultra-creamy, bright, and classic Italian in spirit.
• Want the classic everyone recognizes? Go straight for Lemon Meringue Pie or the Classic French Lemon Tart.
• Need something easy for a crowd (potluck-friendly)? Layered Lemon Cake or Easy Lemon Trifle both look impressive and serve beautifully.
• Craving bars you can slice-and-share? Try Easy Dairy-Free Lemon Bars.
• In the mood for lemon cookies? Italian Lemon Glazed Cookies and Lemon Crinkle Cookies are total crowd-pleasers.
• Want a simple, everyday bake? Easy Lemon Bread or Lemon Poppy Seed Pound Cake hits that “just one more slice” sweet spot.
• Looking for a no-bake or make-ahead dessert? Limoncello Tiramisu, Lemon Mousse, or Olive Oil & Lemon Panna Cotta are your best bets.
• Making components for other desserts? No-Butter Lemon Curd and Candied Lemon Slices will upgrade basically anything.

Lemon Pies & Tarts

Classic lemon pie and lemon tart recipes—bright, silky, and the kind of showstoppers that make any dinner feel like an occasion.

1. Classic French Lemon Tart

by Food Nouveau

If you’re craving a lemon dessert that looks fancy but doesn’t feel fussy, this classic French lemon tart is for you. It’s silky, mellow, and intensely lemony, all tucked into a crisp shortcrust that turns out beautifully with a foolproof food processor method.

2. Creamy Lemon Pie with Easy Almond Crust

by From Scratch Fast

This creamy lemon pie is for anyone who loves a “how did that set?” moment: a creamy lemon filling with a short ingredient list and no eggs or gelatin. The almond crust adds a slightly nutty backbone, making the lemon flavor pop even more.

3. Lemon Meringue Pie

by Food Nouveau

A proper lemon meringue pie should hit three notes: crisp crust, bright lemon filling, and a cloud-like meringue that’s creamy, not chalky. This version delivers, with a cookie-like hazelnut crust and plenty of tips (plus a video) so it turns out confidently every time.

Easy Lemon Cakes, Pound Cakes & Quick Breads

These easy lemon cake and lemon loaf favorites are tender, citrusy, and perfect for “just one slice” snacking (with or without a glaze).

4. Glazed Mini Lemon Poppyseed Tea Cakes

by Simple Bites

These mini tea cakes are small but mighty—fine, moist crumb, real lemon intensity, and a glaze that makes them feel bakery-special. Poppy seeds bring that subtle crunch that keeps you going back for “just one more.”

5. Lemon Meringue Cupcakes

by Food Nouveau

All the joy of lemon meringue pie, but in party form. With these lemon meringue cupcakes, you get bright lemon flavor, a playful topping, and a dessert that instantly looks celebratory on a platter.

6. Lemon Cupcakes with Lemon Buttercream

by If you Give a Blonde a Kitchen

If you want straightforward, fluffy, and unapologetically lemony, these lemon cupcakes are it. The buttercream leans sweet and creamy, which makes the citrus taste even brighter in contrast.

7. Easy Lemon Bread

by Recipes from a Pantry by Bintu

This easy lemon bread is the kind of quick bread that disappears at the “slice and snack” stage. Bright lemon + berries + glaze is a proven trio, and it’s perfect for a casual dessert that still feels like a treat.

8. Lemon and Olive Oil Cake with Toasted Meringue

by Food Nouveau

Olive oil makes cakes tender in a way butter doesn’t—soft, plush, and fragrant. Add lemon to the batter and toasted meringue on top, and suddenly it’s both snack-cake and showstopper.

9. Lemon Poppy Seed Pound Cake

by Create Kid’s Club

Classic lemon poppy seed, but extra tender thanks to yogurt and buttermilk. It’s the kind of dependable lemon dessert recipe you’ll want bookmarked for brunch tables, bake sales, and “I need something easy but good.”

10. Lemon Ricotta Cake

by The Petite Cook

Ricotta cakes have that light, slightly custardy tenderness that feels effortlessly Italian. This one is simple, homey, and lemon-forward—exactly what you want with espresso after dinner.

11. Lemon Yogurt Cake

by Marcellina in Cucina

This is one of those “stir, bake, done” cakes that tastes like you tried harder than you did. Yogurt keeps it moist, lemon keeps it lively, and it’s equally happy at breakfast or dessert.

12. Meyer Lemon Bundt Cake with Candied Lemons

by Simple Bites

Meyer lemons bring a softer, almost floral sweetness, and this cake leans into that beautifully. The candied lemon garnish makes it look dramatic, like the kind of bundt you bring out when company is coming.

13. Layered Lemon Cake

by Liv for Cake

This one’s all about contrast: plush lemon cake layers, bright homemade lemon curd, and a frosting that keeps everything light instead of heavy. If you want a “birthday-worthy” lemon dessert, this is it.

14. Lemon Zucchini Cake with a Lemon Drizzle

by Style Sweet

Zucchini cake is sneaky-good: it stays moist for days and has that tender crumb that feels bakery-fresh. Add lemon drizzle and tangy frosting, and you’ve got a summer dessert that doesn’t taste like “vegetables,” promise.

15. Lemon Elderflower Cake (Copycat Royal Wedding Cake)

by Liv for Cake

This is the romantic, floral cousin of classic lemon cake—elderflower adds perfume, lemon curd adds brightness, and the buttercream makes it unmistakably celebration-ready. The vibe is “special occasion,” without being overly complicated.

Lemon Bars & Lemon Cookies

From easy lemon bars to Italian-style lemon cookies, this is your go-to section for sliceable, snackable treats that travel well and disappear fast.

16. Easy, Dairy-Free Lemon Bars

by Food Nouveau

If you want the punchy satisfaction of lemon bars but with a lighter, dairy-free approach, these are a smart pick. They still deliver that signature sweet-tart “pucker,” which is really the whole point.

17. Lemon Shortbread Cookies

by The Bake School

Buttery shortbread + lemon zest is already a yes; add a tangy glaze, and it’s basically impossible to stop at one. These are the kind of lemon cookies that make your kitchen smell like a sunny day.

18. Italian Lemon Glazed Cookies

by Mangia Bedda

Soft, cake-like Italian cookies with a delicate lemon perfume and a glossy glaze—these belong on every cookie tray, holiday or not. They’re nostalgic in the best way and feel right at home with coffee.

19. Lemon Crinkle Cookies

by Cooking for my Soul

Lemon crinkle cookies are pure joy: bright flavor, tender centers, and that powdered sugar “snow” that makes them look instantly festive. These are easy, pretty, and crowd-friendly.

20. Lemon Mascarpone Macarons

by Food Nouveau

Macarons might be the ultimate cookie flex, and lemon + mascarpone is a particularly dreamy pairing. The citrus keeps things sharp, the mascarpone keeps it creamy, and the whole bite tastes like a fancy pâtisserie treat.

Creamy Lemon Desserts (No-Bake-Friendly Favorites)

Think spoonable, silky, and often make-ahead (sometimes no-bake) lemon desserts—ideal when you want something elegant without turning on the oven for long.

21. Olive Oil and Lemon Panna Cotta

by Family Style Food

Panna cotta is the ultimate “effortless elegance” dessert, and lemon adds a clean, bright note. The olive oil detail adds a subtle luxury—like a whisper of Mediterranean sunshine.

22. Lemon Mousse

by Fresh April Flours

When you want a lemon dessert that feels light (but still satisfying), mousse is the answer. This one is simple, fresh, and exactly the kind of thing you serve after a richer meal.

23. Limoncello Tiramisu

by The Marble Kitchen

Tiramisu, but make it citrusy: limoncello syrup-soaked ladyfingers + lemony mascarpone cream is a very convincing argument for dessert first. This limoncello tiramisu is make-ahead friendly, which is always a win when guests are involved.

24. Easy Lemon Trifle Dessert Recipe

by BellyFull

Trifles look impressive with almost zero stress: layers do all the work for you. Lemon curd, cake, cookies, and whipped cream stack into a dessert that screams “brunch” and “spring party” in the best way.

25. Steamed Lemon Sponge Pudding

by Apply to Face Blog

This lemon sponge pudding gives cozy, comforting dessert energy—it’s soft, steamy, and spoonable. Bonus: it can be made in a slow cooker, which feels like cheating (the good kind).

Lemon Candy & Sweet Treats

Small-batch lemon candy and citrus sweets—perfect for gifting, garnishing, or keeping on hand for a quick sweet-tart fix.

26. Candied Lemon Slices

by Running to the Kitchen

Candied lemon slices are a tiny project with huge payoff: instant “professional garnish” for tarts, cakes, cupcakes, and cocktails. Keep a stash, and suddenly everything you make looks styled by a pro.

27. Easy Lemon Fudge Recipe

by Life Love Liz

Yes, lemon fudge is a thing—and it’s surprisingly addictive. It’s quick, bright, and a fun way to get that sweet-tart hit without turning on the oven for long.

28. Lemon Truffles

by Fresh April Flours

These are creamy, zesty, and perfect for gifting (or hoarding, no judgment). If you like candy-shop vibes but want to make it at home, lemon truffles are a great place to start.

29. Lemon Cheesecake Bliss Balls

by Two City Vegans

These bliss balls are a lemony, creamy snack-dessert hybrid that’s especially nice when you want something sweet but not heavy. And since they’re vegan and gluten-free, they’re a handy “everyone can eat this” option.

Frozen Lemon Desserts (Sorbet, Granita & Ice Cream)

Refreshing frozen lemon desserts that taste like pure sunshine—especially welcome when it’s hot and you want something bright, light, and icy.

30. Lemon Gelato

by Food Nouveau

Lemon Gelato is the frozen lemon dessert I make on repeat: intensely citrusy, ultra-creamy, and refreshingly bright without tasting icy. If you love the flavor of lemon curd and the texture of classic Italian gelato, this one hits the sweet-tart sweet spot in the most elegant way. (Add it right alongside your other frozen treats.)

31. Lemon Basil Granita

by Champagne Tastes

Granita is the easiest frozen dessert that still feels chic. Lemon + basil tastes ultra-refreshing, and you don’t need an ice cream maker—just a fork and a little freezer time.

32. Lemon Custard Ice Cream

by The Bake School

Lemon in ice cream form is criminally underrated: creamy custard base, bright citrus flavor, and that refreshing finish that keeps it from feeling too rich. This is a year-round dessert, not just a summer one.

Lemon Breakfast & Brunch Treats

Because some lemon treats are just as welcome at brunch: muffins, pancakes, and morning bakes that feel like dessert in disguise.

33. Meyer Lemon Poppy Seed Muffins

by Dish’n the Kitchen

Meyer lemon brings a softer citrus flavor that’s ridiculously good in baked goods. These muffins are bright, tender, and the kind of thing that turns an ordinary morning into a “treat yourself” moment.

34. Lemon Ricotta Pancakes

by The Healthy Epicurean

These pancakes are fluffy, lightly tangy, and feel a little special without being a production. The berry compote situation is reason enough to make them, honestly.

Lemon Preserves and Frostings

35. No Butter Lemon Curd

by Food Nouveau

Lemon curd is the backbone of so many great lemon desserts—and this version keeps the flavor bold and puckery while skipping the butter. Spread it, swirl it, spoon it straight from the jar (again: no judgment).

36. Lemon Cream Cheese Frosting

by Create Kid’s Club

If you like frosting that’s tangy instead of tooth-achingly sweet, lemon cream cheese frosting is your best friend. It tastes a bit like cheesecake, pairs beautifully with almost any cake or cupcake, and instantly upgrades “simple” into “special.”

Citrus Desserts Cookbook

Love zesty, citrus-centric dessert recipes? Then you’ll love my Citrus Desserts Cookbook! Filled with colorful, irresistible meticulously tested dessert recipes—including cakes, tarts, breakfast treats, and delicious bars, spoonable treats, and candies—Citrus Desserts features mouthwatering photography, countless clever tips, and variation ideas to make the recipes as versatile as possible. LEARN MORE

The post 36 Irresistible, Puckery & Sweet Lemon Dessert Recipes appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

As much as I love baking projects with all my heart, it has always been a thrill to me to discover a recipe, such as chocolate pots de crème, that is actually easy and tastes amazing—the kind of recipe that requires only a handful of ingredients, that you can pull together in minutes, and that has everyone around the table close their eyes in delight at first bite.

There are many easy desserts, but few meet the criteria I listed above. One of my favorite easy-but-impressive recipes is panna cotta, a cream-based Italian custard you can whisk together in 10 minutes. With panna cotta, your refrigerator does most of the work, really, as the custard needs to be fully cooled to set and be ready to eat. Though this refrigeration period requires patience, it also means panna cotta is a great make-ahead dessert!

It might come as no surprise, then, that my other easy-but-impressive dessert darling is another custard—this one French and irresistibly chocolatey. This chocolate pots de crème recipe not only has an elegant name—I’m a native French speaker and I still love how the phrase pots de crème rolls off my tongue!—but also yes, they’re easy to make.

A cross between a custard and a pudding, chocolate pots de crème have a softer, silkier texture than American-style chocolate pudding. Think of chocolate pots de crème as the silky, custardy cousin of chocolate mousse—less airy, more velvety, with a deeper chocolate hit in every spoonful. A spoonful coats your mouth, and that amazing flavor doesn’t leave you until long after you reach the bottom of your cup.

VIDEO: Learn how to make French Chocolate Pots de Crème

Watch my short video to learn how to make French Chocolate Pots de Crème the easy way: this stovetop chocolate pots de crème recipe uses just 5 ingredients and takes only a few minutes of gentle cooking—no oven, no water bath, no bain-marie. The result? A rich, silky French chocolate custard that tastes like a restaurant dessert, but is totally doable at home.

Helpful Tips for Making Chocolate Pots de Crème

The ingredients you need

You only need 5 ingredients to make this classic French recipe: dark chocolate, sugar, egg yolks, heavy cream, and milk. You can add a splash of vanilla extract, if you want, but that’s optional.

Use great chocolate (because it’s the main character)

This chocolate pots de crème recipe has a short ingredient list, which means the chocolate flavor has nowhere to hide. Choose a good-quality dark chocolate you genuinely like to eat out of hand. The better the bittersweet chocolate you use, the better the pots de crème will be. I recommend using a chocolate with 60 to 70% cocoa, as these provide the strongest chocolate flavor while retaining the creaminess necessary for this dessert. With quality chocolate, you’ll get a flavor that’s rich and grown-up, but not bitter.

No bain-marie, no oven, no fuss

A lot of people search for no-bake chocolate pots de crème, and I understand the reluctance. In my recipe for French chocolate pots de crème, there’s no oven, no water bath, and no bain-marie to fuss with. But it’s still a cooked custard: you only need a very short, gently cook on the stovetop to get that perfectly rich, silky texture.

My easy, tried-and-true stovetop method

To make my stovetop chocolate pots de crème, you bring the cream and milk to a simmer. While the cream and milk heat, you whisk the egg yolks with the sugar in a separate bowl. When the cream and milk mixture simmers, you swiftly turn off the heat and slowly whisk two ladlefuls of the hot mixture into the egg yolks to temper them. This means you will warm the egg yolks very slowly to prevent them from turning grainy. You then pour the egg yolk mixture back into the saucepan while whisking, return it to low heat, and continue whisking for 2 minutes. When the custard is done, you pour it over the chopped chocolate and let it rest for two minutes. Whisk until the chocolate mixture is smooth, pour into ramekins or small jars, cover with plastic wrap, refrigerate, and you’re done!

Keeping the heat low = no grainy custard

Custards like gentle heat. Keep the heat low and don’t rush the thickening. If the mixture overheats too quickly, you risk making scrambled eggs, which can lead to grainy pots de crème. When in doubt, pull it off the heat early. Residual heat keeps cooking.

Why so much whisking?

Whisking constantly when you cook an egg-based custard is crucial: it avoids the eggs from cooking too quickly and turning grainy, and it also prevents the custard from sticking to the bottom of the saucepan, which any milk- or cream-based mixture will unavoidably do if you leave it unattended.

While it might seem like a lot of muscle juice, in reality, you’ll only be whisking for 4 minutes overall. That’s not much for such an amazingly delicious result!

Strain for the smoothest texture

If you want the most luxurious texture, or if you think it may have been slightly overcooked, strain the custard before pouring it into cups. This is the easiest way to guarantee that your pots de crème will have that iconic rich and smooth texture.

Plan in advance

If you make them in small, half-cup containers, chocolate pots de crème need to be refrigerated for at least 3 hours to set.

However, to ensure the pots de crème are at their very best when you take your first spoonful, I recommend making and refrigerating them at least 6 hours before serving. This means you could make the pots de crème early in the morning and serve them for dinner that night.

But chocolate pots de crème are the perfect make-ahead dessert: you can make them up to 4 days in advance. This also means you can make a batch of pots de crème for yourself and enjoy them for days to come!

If you prepare the pots de crème in advance, hold the garnishes until service.

Get creative with the toppings

Whipped cream, shaved chocolate, flaky salt, chopped pistachios, and berries: you can garnish chocolate pots de crème with anything that adds contrast without overshadowing the custard’s delicate texture. And if you’re in the mood to take things in a more decadent, nutty direction, don’t miss my Chocolate Hazelnut Pots de Crème—made with a silky chocolate-hazelnut spread for an extra-luxurious twist.

Chocolate Pots de Crème FAQ

Are chocolate pots de crème the same as chocolate pudding?

Not quite. American-style chocolate pudding is usually thickened mostly with starch and tends to feel bouncier or more “spoon-standing.” Chocolate pots de crème are a true custard, thickened with eggs, so they’re richer, silkier, and more luxurious.

Do you have to bake chocolate pots de crème?

No, and that’s one of the reasons I adore them. This is a stovetop chocolate pots de crème recipe, so there’s no oven and no bain-marie. You cook the custard gently on the stovetop, pour, chill, and you’re done.

Is this a “no-bake” chocolate pots de crème recipe?

In the way most people mean it, yes: there’s no oven involved. But it’s still a cooked custard, so it isn’t “raw-set” like some no-bake desserts. If you’re looking for the easiest version with the most delicious payoff, stovetop is it.

What size cups should I use for pots de crème?

Small cups are ideal, traditional, and practical. In my recipe, each serving is about ½ cup (125 ml), roughly 4 ounces. You can use ramekins, small jars, espresso cups, little dessert glasses—anything heatproof and fridge-friendly.

Why did my chocolate pots de crème turn grainy?

That usually happens when eggs are heated too quickly, resulting in overcooking. Here’s how to prevent it:

• Keep the heat low;
• Whisk steadily (especially near the end when it thickens);
• Don’t push past the point of thickening—remove from heat when it’s ready;
• Strain the custard before pouring to catch any bits.

Can I fix grainy or curdled pots de crème?

Often, yes. First, strain it. If it’s slightly grainy, straining can smooth it out. If it’s more noticeably curdled, you can try blending briefly (an immersion blender is ideal), then straining again. It won’t be identical to a perfectly cooked batch, but it can still be delicious.

Can I make chocolate pots de crème ahead of time?

Yes—and you should. They’re made for it. This chocolate pots de crème recipe is best after a long chill, and it’s ideal for dinner parties: make the cups the day before, cover, refrigerate, then add toppings right before serving.

How long do chocolate pots de crème keep in the fridge?

Pots de crème keep well, covered, in the refrigerator for up to 4 days. After that, the texture can slowly lose its magic, and fridge odors can sneak in—especially if your fridge is busy.

Can you freeze chocolate pots de crème?

You can, but I wouldn’t recommend it. Freezing can change the texture of custards (they can weep or feel slightly grainy after thawing). If you do freeze them:

• Chill fully first, then freeze tightly sealed;
• Thaw overnight in the fridge;
• Expect the texture to be a little less silky than fresh.

If you’re making them ahead, the fridge is the best option.

Can I use milk chocolate instead of dark?

You can, but it will taste sweeter and less intense, and the final dessert will taste less “elegant French bistro” and more “chocolate candy bar.” If you want that classic French chocolate pots de crème depth, stick with dark chocolate—or do a blend (part dark, part milk) and keep the sweetness in check.

Do I need an instant-read thermometer?

Not required. This recipe is designed to be easy. Thermometers are great if you love precision, but you can absolutely go by visual cues: the custard should look thick and coat the back of a spoon. Try tracing a line with your finger in the custard coating the spoon. If the indentation remains, it means the custard is done.

Even if you’ve never sampled pots de crème in France, I’m sure you’ll fall head over heels in love with this homemade version of the classic French dessert—and say goodbye to good old chocolate pudding recipes! I often say chocolate pots de crème are the “little black dresses” of the dessert world: if you’ve got this recipe up your sleeve, you’ll always be ready to treat any and every guest to a memorable sweet ending.

More classic French dessert recipes

If you’re a fan of classic French desserts (the kind that feel effortlessly elegant, even when they’re secretly simple), you’ll love my roundup of 20 Classic French Desserts to Impress. It’s packed with timeless favorites—crème brûlée, tarte Tatin, madeleines, and more—so you can keep building your French dessert repertoire one delicious recipe at a time.

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French Chocolate Pots de Crème Recipe

This chocolate pots de crème recipe is proof that elegant French desserts don’t have to be complicated: 5 ingredients and a few minutes on the stovetop are all you need to create a luxurious dessert.

Course Dessert, desserts

Cuisine French

Keyword Chocolate, Chocolate Dessert, Dark Chocolate, Easy Dessert, Easy Recipe, French Cooking, French Cuisine, French Dessert, French Food, French Recipe, French Recipes, Pots de Crème

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 3 hours hours

Servings 8 servings

Author Marie Asselin

Ingredients

For the dark chocolate pots de crème

• 4 oz 70% cocoa dark chocolate chopped finely
• 1 cup whole milk (3.25% m.f.)
• 1 cup heavy cream (35% m.f.)
• 1 tsp vanilla extract
• 4 large egg yolks
• 2 tbsp granulated sugar

To serve (optional)

• Whipped cream
• Grated dark chocolate, or chocolate shavings

US Customary - Metric

Instructions

• In a large measuring cup or bowl, add the chopped dark chocolate. Set aside.
• In a saucepan, add the cream, milk, and vanilla, if using, and whisk to combine. Set over medium heat and bring to a simmer. Be careful not to let the mixture boil over!
• While the cream and milk heat up, in a separate bowl, whisk the egg yolks and sugar together until smooth.
• As soon as the cream and milk simmer, turn off the heat. Whisking the egg yolks constantly, gradually pour in two ladlefuls of the hot cream and milk mixture into the egg. This will temper the egg yolks, that is, heat them slowly to prevent them from turning grainy.
• Pour the egg yolk mixture into the saucepan while whisking. Return to medium-low heat and whisk constantly for 2 more minutes.
• Here's how to tell when the custard is done: dip a spoon into the custard, then trace a line with your finger over the back of the spoon. If the indentation remains, it means the custard is done.
  
• Strain the custard into the bowl containing the chopped dark chocolate. Let sit without stirring for two minutes, then whisk until smooth.
• Divide the chocolate pots de crème mixture between 8 small jars, cups, ramekins, or bowls (½ cup/125 ml capacity). Cover with plastic wrap and refrigerate for 3 hours, or until the chocolate pots de crème are cool and set.
• SERVING: Bring the chocolate pots de crème back to room temperature 15 to 30 minutes before serving. Garnish each serving with whipped cream and grated dark chocolate, if desired. Enjoy!
• STORAGE: Keep chocolate pots de crème covered and refrigerated for up to 4 days.

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Italian pistachio cookies were one of the first treats that made me understand just how serious Italians are about their sweets. Back in 2012, I went on a press trip to Sicily—it was my first visit to an island that would completely enthrall me. One of the stops on our tour was I Dolci di Nonna Vincenza, a legendary Sicilian pastry shop.

Photo by Ktylam, via TripAdvisor.

This pastry shop is famous for its cannoli, and although I do remember they were indeed very good, the souvenir that really stayed with me from that visit was the bag of paste di pistacchio I picked up on a whim. The cookies didn’t look like much—just sugar-coated pistachio chunks of “something”—but I was on a mission to taste every pistachio treat I could find on that trip. In Sicily, just about everything is made or topped with pistachios, from pasta, salads, and risotto, to sweets like gelato, semifreddo, and of course, cookies.

I wasn’t familiar with these particular classic cookies and assumed they’d be hard and crunchy, which is probably why I still remember my first bite of this Italian cookie to this day. These are not hard, crunchy cookies; they’re soft, chewy, a little sticky, incredibly nutty, and bright green inside thanks to precious Bronte pistachios grown in Sicily.

Needless to say, that first bag didn’t last long. I bought many more over the course of the trip to bring back home and gifted these Italian pistachio cookies to everyone I loved. The reaction was always as enthusiastic as mine had been—and there were never enough cookies to go around.

On every trip I took to Italy after that, I hunted down paste di pistacchio to bring back. Of course, I started looking for a recipe right away, but I couldn’t find one in any of my many Sicilian or Italian cookbooks. It took years before I finally struck gold: I found a recipe I could build on in the cookbook published by a small Italian restaurant in Montreal, Elena. I’ve been tweaking and baking those cookies ever since, and I don’t plan on stopping anytime soon.

My Italian pistachio cookie recipe is my way of bringing a bit of that warm Sicilian sun into my home kitchen. The cookies are small, crinkly, and just slightly chewy in the middle, with a gentle crunch on the outside. They’re fragrant with pistachio and lemon, naturally gluten-free, and just sweet enough. They also keep beautifully for days, which makes them perfect for gifting—if you can resist eating the whole batch yourself.

What are Italian pistachio cookies (Paste di Pistacchio)?

Italian pistachio cookies belong to the same extended family as soft amaretti: simple cookies made from nuts, sugar, and egg whites that do not contain any flour. In these cookies, pistachios take center stage, yielding a deeper, more distinctive flavor than classic almond amaretti—and, or course, that iconic soft green color.

You’ll often see them called paste di pistacchio, especially in Sicily. In pastry shops, such as I Dolci di Nonna Vincenza, almond cookies and candied citrus are usually displayed next to one another on large trays. The cookies take on different shapes: sometimes they’re irregular mounds, sometimes crescent-shaped, and other times rolled into balls or simple round cookies. The idea is always the same: a soft, almost marzipan-like interior wrapped in a delicate crust.

Photo by The Golden Bun.

Why you’ll want to make these cookies on repeat

It’s hard to overstate how addictive and satisfying these soft Italian pistachio cookies are. They really do earn their spot in a regular rotation!

• They bake up soft, with a chewy center that doesn’t dry out the next day.
• The recipe is naturally gluten-free and dairy-free, but still feels indulgent.
• A good hit of lemon zest and vanilla keeps the pistachio flavor bright, not heavy.
• They’re the ideal make-ahead cookies: the flavor actually improves as they rest.

Italian pistachio cookies are also friendly to busy schedules: you can make them in one bowl, on one baking sheet, and with no mixer or other cumbersome kitchen equipment. The most “technical” part is grinding the nuts without turning them into pistachio butter, but no worries: I’ll walk you through exactly how to prevent that.

VIDEO: How to Make Italian Pistachio Cookies

Watch how these Soft Italian Pistachio Cookies come together from start to finish in this step-by-step video. I’ll show you exactly how finely to grind the pistachios, how sticky the dough should be, and how to bake the cookies so they stay soft and chewy inside with that signature crinkly powdered-sugar crust. Hit play to see the texture you’re aiming for before you start baking!

The ingredients you’ll need to make soft Italian pistachio cookies

Pistachios and almond flour

At the heart of this recipe are pistachios. You’ll grind them together with sugar and a pinch of salt in the food processor, then fold in almond flour. The almond flour isn’t there to mute the pistachio flavor; it simply softens the texture and keeps the cookies pleasantly tender instead of dense and gummy.

When you pulse the pistachios with the sugar, aim for a fine, sandy texture. You might call it a coarse pistachio flour. You shouldn’t see any big nut pieces, but the mixture should still look powdery and loose, not oily or clumpy. If it starts to smear on the sides of the bowl, you’ve gone a little too far toward nut butter territory. You can still use the nuts, but just don’t go any further.

The best tool for grinding nuts quickly and evenly is a food processor; I often use the mini food processor attachment that comes with my hand mixer. If you don’t have a food processor, no worries: you can chop up the nuts yourself with a sharp knife. You’ll need to use all your elbow grease to make sure the nuts are as finely and evenly chopped as possible.

The “glue”: egg whites, honey, and flavorings

In these cookies, egg whites hold everything together and give them a gentle lift in the oven. Honey brings a deeper, more rounded sweetness and helps the cookies stay moist for several days. A bit of finely grated lemon zest brightens the whole thing, and vanilla ties it all together, somehow underscoring the smooth, nutty flavor of pistachios.

The dough will feel sticky when everything comes together; that’s normal. To make my paste di pistacchio, you don’t need a rolling pin and cookie cutters: you simply scoop the dough, roll it in powdered sugar, and bake!

Why Sicilian pistachios are exceptional

To me, all pistachios are special. I see them as a luxury nut, and their price certainly reflects that. But Sicilian pistachios? They’re something else. The most famous, world-renowned ones come from Bronte, a town on the slopes of Mount Etna. The volcanic soil and climate give Bronte pistachios an unusually intense, almost fruity flavor and a naturally vibrant green color.

If you can find Sicilian pistachios, by all means use them to make these cookies. This Italian cookie recipe is probably the best showcase for them! But you don’t have to search high and low to find them, especially the Bronte variety; they tend to be expensive, even by pistachio standards. Just look for fresh-tasting pistachios that smell nutty, not oily or stale, and keep them in the refrigerator so they stay that way. I don’t recommend storing nuts in the freezer; the harsh temperature can cause freezer burn on your expensive nuts.

How to make soft Italian pistachio cookies

JUMP TO RECIPE

Step 1: Grind the nuts (but not too much)

Add the pistachios, sugar, and a pinch of salt to a food processor and pulse in short bursts. Stop and scrape down the sides once or twice; this keeps everything moving and prevents hot spots. You’re aiming for finely ground nuts—think coarse sand, not flour.

If the mixture starts to look damp or clumpy and coats the sides of the bowl, you might have gone a bit too far. You can still use the nuts; the cookies will still bake, but they may be denser and a bit greasy.

Better to stop a little early than a little late. This is also why I recommend using a food processor rather than a high-powered blender like a Vitamix. The latter are so powerful that it only takes seconds to go from ground nuts to nut butter.

Step 2: Mix the dough

In a separate small bowl, whisk the egg whites with the honey, lemon zest, and vanilla. Pour the mixture over the ground nuts and almond flour, then use a fork to combine. After a short while, the mixture will come together. You can finish by lightly kneading with your hands, which will create a soft dough that holds together when pressed.

The dough will be sticky, and that’s exactly what you want. If you try to “fix” the stickiness by adding more almond flour, the cookies will end up dry.

Step 3: Shape and coat

To portion the dough precisely, I recommend using a medium (1 ½-tbsp) cookie scoop. If you don’t have one, you can use a measuring spoon or a regular spoon. Roll each portion briefly between your palms to form a smooth ball. Drop the balls into a bowl of powdered sugar and roll them around until they’re lightly coated. Since the dough is very sticky, a lot of sugar will stick at first. Rolling the sugared ball between your hands again will easily brush off any excess sugar.

As you place them on the parchment paper-covered baking sheet, space the cookies about 2-in (5 cm) apart. Use your fingers, the palm of your hand, or the bottom of a glass to gently flatten the cookies. They won’t spread a lot, but this helps them bake evenly and crack nicely on top.

Step 4 – Bake until just set

Slide the baking sheet into a 350°F (175°C) oven and bake until the cookies are puffed, the powdered sugar has cracked, and the bottom edge is just beginning to turn golden (the color change should be very subtle).

Because all ovens behave differently, this is one of those recipes in which you need to trust your eyes more than the timer. If the tops still look shiny and raw, give them another minute. If they’re browned all over, they’ve gone too far and will be hard and dry once cooled.

When they come out of the oven, they’ll feel very soft. Leave them on the baking sheet to cool for at least 15 minutes; they’ll firm up just enough while keeping that chewy center.

Helpful tips for making perfect Italian pistachio cookies

Natural Color vs. Neon Green

If you’re used to pistachio desserts made with pudding mix or food coloring, the soft, chartreuse green of these cookies might surprise you. That muted, speckled look is exactly what you see in Italian pastry shops and is a good sign you’re working with real pistachios, not flavoring.

Raw, Roasted, or Salted Pistachios?

I recommend using raw, unsalted pistachios. They give you the most control over the flavor and salt level. Lightly roasted pistachios can work too and will give the cookies a slightly toastier taste. If your pistachios are salted, omit the additional salt from the recipe. The cookies will have a slight savory edge, which is lovely when paired with the honey.

You can find raw, unsalted pistachios in bulk stores. Look for fresh-tasting pistachios that smell nutty, not oily or stale, and keep them in the refrigerator so they stay that way. You can also buy large bags of pistachios online; in Canada, my favorite supplier is Yupik. Their nuts are consistently fresh and they’re sold for a fraction of the price you’d pay in regular grocery stores.

How the Cookies Change Over a Few Days

Freshly baked, the cookies have a fragile shell and a very soft, almost gooey center. After a few hours, they develop the perfect chewy texture. By the next day, they taste even more pistachio-forward and almost fudgy, very much like soft amaretti.

If you’re baking for an event, you can easily make them a day or two in advance. Store them in an airtight container at room temperature and they’ll hold up beautifully.

Serving Ideas for Soft Italian Pistachio Cookies

These little cookies are surprisingly versatile. They’re lovely:

• with an afternoon espresso or strong tea,
• on an Italian-style cookie tray with amaretti, biscotti, and candied orange peel,
• as a light dessert when you want “just a bite” after a big meal.

I also like to sneak a couple onto dessert plates alongside gelato. The nutty, lemony notes make them a natural match for anything creamy or tart.

Perfect for Holiday Platters and Gift Boxes

Because they keep well and don’t crumble easily, these cookies are excellent travelers. They’re a yearly feature in the cookie boxes I make for family and friends! They’re always a hit. Make sure to bring them to holiday cookie exchanges, but be prepared to see your friends fight over every last one of them!

FAQ

How soft are these cookies supposed to be?

They should be soft and chewy in the center, not crisp all the way through. When you break one open, the interior should look moist and slightly dense—more like marzipan (almond paste) than a classic crunchy cookie.

PRO TIP: If a cookie snaps cleanly in half, it’s overbaked. If it bends a little before breaking, you’re right where you want to be.

How do I know when the cookies are done?

After about 12 minutes, look for a few things:

• The tops have gone from shiny to matte;
• The powdered sugar has cracked into a nice pattern;
• The bottom edges of the cookies show just a whisper of golden color.

Gently nudge one cookie on the sheet; it should feel set on the outside but still a little soft. For 1 ½-tablespoon scoops, this usually happens around 14 minutes, but start checking earlier the first time you make them.

PRO TIP: If you’re hesitating between “one more minute” and “take them out,” take them out. Slightly underbaked is much better than dry.

Are these cookies gluten-free and dairy-free?

They are. This recipe uses pistachios, almond flour, sugar, egg whites, honey, and flavorings—no wheat flour and no butter. If you’re baking for someone with celiac disease or serious allergies, just double-check your ingredient labels for potential cross-contamination.

Can I freeze the dough or the baked cookies?

You can freeze both, depending on what’s more convenient:

• Dough balls: Scoop out the dough, roll it into balls, then freeze them on a baking sheet. Once solid, transfer them to a freezer bag. Bake from frozen, rolling them in powdered sugar just before baking and adding a minute or two to the baking time.
• Baked cookies: Once completely cool, arrange them in a container with parchment between layers and freeze for up to 2 months. Thaw at room temperature and dust with a bit more powdered sugar if needed.

PRO TIP: If you know you’ll freeze the baked cookies, take them out of the oven while the centers are still a touch softer than you’d like. They’ll retain their chewy texture better after thawing.

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Soft Italian Pistachio Cookies Recipe

Invite Sicily into your home kitchen with these irresistible soft Italian pistachio cookies: chewy, nutty, naturally gluten-free cookies that stay tender for days and disappear fast from any cookie tray.

Course Dessert, desserts

Cuisine Italian

Keyword almond flour pistachio cookies, gluten free pistachio cookies, Italian Christmas cookies, Italian Cooking, Italian Cuisine, Italian Dessert, italian desserts, Italian holiday cookies, Italian pistachio cookies, paste di pistacchio, Sicilian pistachio cookies, soft Italian pistachio cookies

Prep Time 20 minutes minutes

Cook Time 14 minutes minutes

Cooling Time 30 minutes minutes

Servings 18 cookies

Author Marie Asselin

Ingredients

• 1½ cups raw shelled pistachios
• ⅔ cup cane sugar, or granulated sugar
• ¼ tsp kosher salt, or fine sea salt
• 1 cup almond flour
• 2 large egg whites
• 1 tbsp honey
• 1 tsp finely grated lemon zest
• ½ tsp pure vanilla extract

For Dusting

• ½ cup powdered sugar

US Customary - Metric

Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the powdered sugar in a small bowl and set aside.
• In a food processor, combine the pistachios, sugar, and a generous pinch of salt. Pulse until the nuts are finely but coarsely ground: no large chunks should remain, but you still want some texture. Transfer the mixture to a medium bowl, add the almond flour, and stir to combine.
• In a small bowl, whisk together the egg whites, lemon zest, honey, and vanilla. Pour this mixture over the pistachio–almond mixture and mix with your hands until the dough comes together in a moist, sticky mass, about 2 minutes.
• Using a medium cookie scoop (1½ tbsp/22 ml), portion the dough and roll each portion into a ball with your hands. Roll each ball in the bowl of powdered sugar to coat it generously, then arrange the balls on the prepared baking sheet, spacing them about 2-in (5 cm) apart. Using the palm of your hand or the bottom of a glass, press very lightly on each one to slightly flatten the top.
• Bake for about 14 minutes, or until the cookies are just starting to turn lightly golden around the bottom edge and the tops look set but still soft. Remove from the oven and let cool on the baking sheet for at least 15 minutes—they will firm up as they cool while staying soft and chewy inside.
• Once completely cool, transfer the cookies to an airtight container. They keep well at room temperature for up to 1 week and stay wonderfully soft, with the flavor improving after a day or two.

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If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Soft Italian Pistachio Cookies (Paste di Pistacchio) appeared first on Food Nouveau.

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This Dutch apple pie recipe will show you how to make a deep-dish Dutch apple pie, a spectacular dessert with a crunchy, press-in crust, tons of apples, and a generous sprinkle of spices. Baked in a tall springform pan and served in generous wedges with whipped cream, it’s the kind of apple pie that feels more like an occasion than an everyday dessert.

A craving for this impressive, deep-dish apple pie has been returning to me every fall ever since I first visited Amsterdam back in 2010.

In Amsterdam, the apple pie—or appeltaart, as it is called in Dutch—is queen. It’s sold in every bakery and featured on every café menu, where it is sometimes the only sweet option. Everyone makes their apple pie slightly differently, but one thing’s for sure: it never looks like a classic North American apple pie. The North American apple pie is thin and the apples are generally enclosed between two sheets of pastry, one at the bottom and the other at the top, and the top can be cut out or latticed.

The Dutch apple pie looks almost like a cake. It is baked in a springform pan and the pastry is sweet with a sablé-like texture. The crust, instead of being rolled, is pressed into the bottom and the sides of the pan. Firm apples are used (or a mix of firm and softer apples) so the pie keeps its shape and the apple pieces remain clearly visible when sliced.

The Dutch apple pie filling is flavored with raisins, spices, lemon juice, and sometimes nuts and liqueur. Some Dutch apple pies have an “open top,” which allows you to admire the sheer amount of apples you’re about to devour in pie form. Other versions sport a crumble-like topping. A slice of Dutch apple pie is usually served at room temperature or cold, and it is often garnished with whipped cream.

One Amsterdam café has the reputation of being the Dutch apple pie institution: Winkel Café, located on Noordermarkt in the trendy Jordaan neighborhood of the city. Guidebooks, travel writers, and locals all point to Winkel 43 as the place to eat appeltaart: a huge, deep slice of pie with a moist, cakey-but-crisp crust and a cloud of lightly sweetened whipped cream on top. The café doesn’t take reservations, so there’s often a line out the door—and a whole apple pie is such a fixture that you can even order one to take home.

Winkel Café is featured in every guidebook and I have to say, their pie does live up to its reputation. It’s the best I’ve had in Amsterdam—so much so that I went back more than once and even had it for breakfast! The dream of making Dutch apple pie hatched in my mind from the very first appeltaart bite I had in Amsterdam.

I believe what makes Winkel’s version of the Dutch apple pie so addictive is the crust: it’s sweet, crumbly, and crunchy. The top of their pie is especially satisfying because it’s thinner and less pressed so that it eats more like a crumble than a classic pie.

Yours truly, enjoying a slice of Winkel’s appeltaart as a take-out breakfast!

I searched around for a long time to find a recipe that was similar to the Dutch apple pie I enjoyed at Winkel, but it turns out their recipe is a well-kept secret! I found hundreds of people asking for the recipe online, yet no replies. I tested many different recipes and tweaked ratios to eventually come up with a dessert that’s very close to the famous Winkel apple pie.

Over the years, I’ve refined this recipe even more so the apples bake up extra soft and jammy, and the tall slice really holds together. This Dutch apple pie is spectacular: the crust is crunchy and sweet and the apples taste pure and bright. It’s a great dessert to serve to company—I think it would even make a great birthday cake for someone who was born in the fall. Of course, it’s also great for breakfast or just as a snack.

If you can’t make it to Winkel, make Dutch apple pie at home: I’m sure you’ll quickly become a fan, too!

Helpful Tips for Making Dutch Apple Pie

VIDEO: Deep-Dish Dutch Apple Pie Recipe

Want to see exactly how this Dutch apple pie comes together, from the press-in crust to that towering, jammy apple filling? Hit play and bake along with me—this step-by-step video will walk you through the whole recipe, just like we’re in the kitchen together.

About the No-Fuss, Press-In, No-Roll Pie Crust

To make a classic American apple pie, you need shortcrust, a rolled dough that becomes brittle and flaky after baking. In this Dutch Apple Pie, you instead make an easy press-in pie crust: it’s sweet, buttery, a little sablé-like. You simply mix the dough, then push it into the pan with your hands. No rolling pin and no chilling discs of dough.

The press-in dough in my Dutch apple pie feels soft and pliable, almost like Play-Doh. This means that it’s stress-free too, because if there’s a tear or a hole in your crust, you can simply patch it by pressing a bit of extra dough over it.

Make sure the bottom and sides meet without gaps so the filling is fully enclosed and the apples can steam and soften inside.

The Best Apples to Make Amsterdam-Style Dutch Apple Pie

A Dutch apple pie is filled with large chunks of apples and baked in a tall crust. Over the years, I’ve tried making this pie with any and all apple varieties and came up with a mix that turns soft and jammy, but doesn’t disappear into applesauce.

To make this deep-dish apple pie, you’ll need about 1.4 kg (3 lb) peeled, cored apples, which usually means 8–10 medium apples. Here’s what I think is the perfect apple combination:

• Golden Delicious (about 40%): These melt into a soft, buttery texture and help bind the filling.
• McIntosh-family apples (about 40%): Lobo, Spartan, Paula Red, or Jersey Mac. They soften quickly and bring that “classic apple pie” flavor.
• Cortland (about 20%): They stay just firm enough so you can still see the pieces in every slice.

Cut the apples into chunky 3/4-inch (2 cm) pieces and really pack them in. The pie should look slightly domed and almost too full as it’s going into the oven. That’s how you get those tall café-style slices you see in Amsterdam.

Can’t find all those apple varieties? Choose mostly softer baking apples with a smaller amount of firm apples. Skip Red Delicious (they go mealy), and use very crisp apples like Granny Smith or Honeycrisp only sparingly if you still want a soft, jammy filling.

Speculaaskruiden: the Dutch Spice Mix That Makes This Pie Special

Most apple desserts call for cinnamon alone. In my Dutch appeltaart recipe, I do things the Dutch way and use speculaaskruiden, their traditional spice mix.

In the Netherlands, you buy speculaaskruiden at the grocery store the same way we buy pumpkin pie spice. At home, you’re unlikely to find it ready-made, but if your spice rack is well-stocked, it’s easy to stir together a small batch: speculaaskruiden contains cinnamon, cloves, nutmeg, ginger, white pepper, cardamom, coriander, and aniseed. Cinnamon is still the main flavor, but the other spices add warmth, a tiny kick, and that flavor complexity I love.

If you’re in a rush or lack the variety of spices you need to make speculaaskruiden from scratch, you can use just cinnamon with a pinch of ginger and nutmeg and still get a lovely pie. But if you want the flavor of a real Amsterdam-style Dutch apple pie, I highly recommend mixing your own speculaaskruiden once—you’ll end up sprinkling it on everything.

Pan Size and Baking Time for a Deep-Dish Pie

This is a springform pan apple pie, which already tells you it’s not your average dessert. The pie is tall, closer to a cake in height than a classic pie.

I bake it in a 9-inch (23 cm) springform pan. The recipe is written for this size. The pan will look very full—this is normal. Always place it on a rimmed baking sheet to catch any juices that might run out of the pan during baking.

Because the pie is so deep, it takes longer to bake than a standard apple pie. Plan for 75 to 85 minutes at 375°F (190°C):

• After about 45 minutes, if the top is already nicely golden, loosely tent it with foil so it can keep baking without getting too dark.
• Keep going until the pie has had at least 75 minutes total, then start checking more often.

You’ll know your Dutch apple pie is done when:

• The top is a deep golden brown,
• A skewer slides through the very center without hitting crunchy bits, and
• You can see the filling bubbling gently around the edges.

Make-Ahead, Storage, and Freezing

Good news: Dutch apple pie is 100% make-ahead friendly. In fact, rushing it is the worst thing you can do.

• Cooling: Because it’s deep-dish, the pie needs at least 3 hours to cool and set. Cut into it too soon and the filling will slide right out.
• Game plan: Bake the pie the day before you plan to serve it. Let it cool on the counter, cover it loosely, and keep it at room temperature overnight. The flavors settle, and the slices look so much cleaner the next day.
• Short-term storage: Leftover slices keep well in an airtight container or under a cake dome at room temperature for up to 2 days.
• Fridge: If your kitchen runs hot, you can refrigerate the pie once it’s cooled. Bring slices back to room temperature before serving so the crust isn’t firm from the cold.
• Freezing: Wrap individual slices well and place in the freezer for up to 2 months. Thaw in the fridge, then let it come to room temp or warm gently. The slightly cakey, press-in crust handles freezing much better than a super-flaky pastry.

Serving Ideas

In Amsterdam, a slice of Dutch apple pie is almost always topped with a generous blob of softly whipped cream. They don’t skimp, and neither should you.

More serving ideas:

• Room temperature with a big spoonful of whipped cream, café-style
• Slightly warm with homemade gelato melting down the sides
• Bare, at room temperature, with a cup of coffee for breakfast—highly recommended

This Dutch apple pie recipe also travels well, so it’s a nice dessert to bring to fall dinners or holiday parties. Just don’t forget the cream!

Dutch Apple Pie FAQs

What’s the difference between this Dutch apple pie and American-style, traditional apple pie?

A regular American apple pie is usually baked in a shallow pie plate with rolled pastry and either a full top crust or a lattice. This Dutch apple pie recipe is an Amsterdam-style appeltaart: it’s tall, baked in a springform pan with a sweet press-in crust and a fully enclosed top. The filling is more jammy, there’s more apple in every bite, and the flavor comes from a Dutch spice mix called speculaaskruiden rather than just cinnamon.

How is this different from the crumb-topped “Dutch apple pie” I see in US recipes?

In many North American cookbooks, “Dutch apple pie” means a regular apple pie with a streusel or crumb topping. Delicious, but not what you’ll get in Amsterdam. My recipe for Dutch apple pie is inspired by Winkel and other cafés: a tall, closed Dutch appeltaart recipe with a cake-like crust and a thick layer of apples inside.

Can I make this Dutch apple pie without a springform pan?

A springform pan makes unmolding the pie and showing off those tall sides much easier, so if you can borrow one, do it. If not, use the deepest pie plate or cake pan you own, line the bottom with parchment, and don’t fill it quite to the top. Be aware that you’ll likely have extra crust mixture and more apples than you can fit into your pan. You’ll also need to adjust the baking time accordingly.

Can I leave out the raisins, nuts, or liqueur?

Absolutely. Think of raisins, walnuts, and liqueur as optional personality traits. Leaving them out won’t affect the pie’s structure. If you skip the liqueur, you can add an extra splash of lemon juice or a bit more vanilla to keep the flavor bright.

How do I know if my apples are tender enough?

The pie is tall, so color alone can be misleading. To know if your Dutch apple pie is baked through, slide a thin skewer or small sharp knife straight down into the center. If you feel crisp pieces resisting, keep baking (and tent with foil if the top is dark enough). When it’s ready, the skewer will go through like butter and you’ll feel only tender apples.

Why did my Dutch apple pie turn out watery?

A watery filling usually means one of three things: the apples were extra juicy, the pie was underbaked, or it was cut too soon. Use the recommended mix of apples, bake until the filling is bubbling and the center apples are very soft, and let the pie cool for several hours—or overnight—before slicing. The good news is that even a slightly messy slice tastes fantastic!

GET A PRINTABLE VERSION OF THE RECIPE: I’ll first break down the recipe into detailed steps with helpful pictures, but you can also skip it and jump to a printable version of the recipe at the bottom of the post, if that’s what you’re looking for.

Dutch Apple Pie Step-by-Step Walkthrough

INGREDIENTS

For the crust
1 ½ cups (340 g) butter, cubed, at room temperature
1 ⅓ cups (295 g) brown sugar, packed
Pinch of kosher salt, or fine sea salt
2 eggs, beaten
4 ¾ cups (595 g) all-purpose flour
¼ cup (24 g) almond flour (finely ground almonds)

For the Dutch spice mix (speculaaskruiden)
4 tsp (20 ml) ground cinnamon
1 tsp (5 ml) ground cloves
1 tsp (5 ml) grated nutmeg
½ tsp (2 ml) ground ginger
¼ tsp (1 ml) ground white pepper
¼ tsp (1 ml) ground cardamom
¼ tsp (1 ml) ground coriander
¼ tsp (1 ml) ground aniseeds

For the filling
1 lb 5 oz (600 g) Golden Delicious apples
1 lb 5 oz (600 g) Lobo, Spartan, Paula Red, or Jersey Mac apples
7 oz (200 g) Braeburn, Gala, or Cortland apples
½ cup (65 g) sultana or golden raisins (optional)
½ cup (57 g) chopped walnuts (optional)
⅓ cup (75 g) packed brown sugar
2 tbsp (28 g) melted butter
1 tbsp (15 ml) Cognac, Brandy or Calvados (optional)
1 tbsp (15 ml) cornstarch
2 tsp (10 ml) speculaaskruiden spice mix (see instructions below, or use a combination of ground cinnamon and ginger)
1 tsp (5 ml) finely grated orange zest (about ¼ orange)
1 tsp (5 ml) finely grated lemon zest (about ½ lemon)
2 tbsp (30 ml) lemon juice (about ½ lemon)

For baking
1 egg, lightly beaten
1 tbsp (12 g) coarse cane sugar (optional)

For the crust: In a food processor, cream together the butter and brown sugar. Set aside 1 tbsp of the beaten eggs for brushing later, then add the remaining eggs. Sprinkle in the salt and process until incorporated. Scrape down the bowl.

Add the flour in three additions, mixing in the almond flour along with the second flour addition, pulsing and scraping down the bowl each time. The dough should come together into a soft, pliable ball—moist but not sticky, similar to Play-Doh.

Grease a 9 in (23 cm) springform pan.

Divide the crust mixture into thirds. Use one-third of the mixture to cover the bottom of the pan, pressing it down in an even layer.

Use a second third of the crust mixture to cover the sides of the pan: Pick up chunks of the mixture and roughly press it against the sides of the springform pan until you’ve fully covered it.

Now press it more carefully to create a smooth edge, making sure the sides seamlessly connect with the bottom crust. You can press a glass with straight edges against the bottom and sides to help you even out the crust.

Cover the rest of the crust mixture with plastic wrap and leave at room temperature while you prepare the filling.

For the Dutch spice mix: Mix all the spices together and store in an airtight spice bottle or glass jar.

For the filling: Peel and core the apples, then cut them into ½ inch (1.5 cm) cubes. In a large bowl, mix the apples with the raisins and walnuts (if using), then add the brown sugar, butter, liqueur (if using), spices, cornstarch, orange and lemon zest, and lemon juice.

To assemble the Dutch apple pie: Preheat the oven to 375°F (190°C).

Transfer the apple filling into the prepared crust and firmly press it down with both hands to pack it in.

Spread the remaining crust mixture all over the apples. You’ll need to first dot the crust mixture in chunks over the apple surface, then spread and smooth it down using your fingers or a spatula.

Make sure the top crust fully covers the apples as enclosing them will help them cook and soften.

Brush the reserved beaten egg over the top of the pie, then sprinkle with 1 tbsp (12 g) coarse cane sugar, if desired.

Set the springform pan over a baking sheet (some juices may leak out during baking), then bake for 75 to 85 minutes. Check on the pie after 45 minutes: if it’s golden brown, loosely cover it with aluminum foil to prevent it from getting too dark.

To check whether the Dutch apple pie is done, use a bamboo skewer or a small, very sharp knife to poke through the pie. If the pie is done, you’ll easily pierce through the apples. If you feel they’re still a bit crunchy, continue baking until they’re soft.

Transfer the Dutch apple pie to a cooling rack and let it cool completely—at least 3 hours, ideally overnight. This resting time allows the filling to settle and bind, making it easier to slice.

Carefully unmold the Dutch apple pie, running a sharp knife around the pie if needed, and use a serrated knife to slice into generous wedges.

Serve at room temperature with whipped cream, or warm with a scoop of vanilla gelato or ice cream.

Print

Dutch Apple Pie Recipe

Learn how to make a deep-dish Dutch apple pie, a spectacular dessert with a crunchy crust, tons of apples, and a generous sprinkle of spices.

Course Breakfast, Brunch, Dessert, desserts

Cuisine Dutch

Keyword Amsterdam, Amsterdam apple pie, Appeltaart, Apple, Apple Dessert, apple dessert recipes, Apple Desserts, Apple Pie, Apple Season, Apple Tart, comfort food desserts, Deep-Dish, Deep-dish apple pie, Dutch Apple Pie, Dutch Apple Tart, dutch dessert recipes, european desserts, make ahead desserts, speculaas spice, speculaaskruiden, Spiced, springform pan desserts, thanksgiving desserts, Winkel, Winkel-style apple pie

Prep Time 1 hour hour 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Cooling Time 3 hours hours

Servings 12 servings

Author Marie Asselin

Ingredients

For the crust

• 1 ½ cups butter, cut into cubes, room temperature
• 1 ⅓ cups brown sugar, packed
• Pinch kosher salt, or fine sea salt
• 2 eggs, lightly beaten
• 4 ¾ cups all-purpose flour
• ¼ cup almond flour (finely ground almonds)

For the Dutch spice mix (speculaaskruiden)

• 4 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp grated nutmeg
• ½ tsp ground ginger
• ¼ tsp ground white pepper
• ¼ tsp ground cardamom
• ¼ tsp ground coriander
• ¼ tsp ground aniseeds

For the filling

• 21 oz Golden Delicious apples
• 21 oz Lobo, Spartan, Paula Red, or Jersey Mac apples
• 7 oz Braeburn, Gala, or Cortland apples
• ½ cup sultana or golden raisins (optional)
• ½ cup chopped walnuts (optional)
• 2 tbsp melted butter
• ⅓ cup packed brown sugar
• 1 tbsp Cognac, Brandy or Calvados (optional)
• 1 tbsp cornstarch
• 2 tsp speculaaskruiden spice mix (see instructions to make it below, or use a combination of ground cinnamon and ginger)
• 1 tsp finely grated orange zest (about ¼ orange)
• 1 tsp finely grated lemon zest (about ½ lemon)
• 2 tbsp freshly squeezed lemon juice (about ½ lemon)

For baking

• 1 egg, lightly beaten
• 1 tbsp cane sugar (optional)

US Customary - Metric

Instructions

• For the crust: In a food processor, cream together the butter and brown sugar. Set aside 1 tbsp of the beaten eggs for brushing later, then add the remaining eggs. Sprinkle in the salt and process until incorporated. Scrape down the bowl.
• Add the flour in three additions, mixing in the almond flour along with the second flour addition, pulsing and scraping down the bowl each time. The dough should come together into a soft, pliable ball—moist but not sticky, similar to Play-Doh.
• Grease a 9 in (23 cm) springform pan.
• Divide the crust mixture into thirds. Use one-third of the mixture to cover the bottom of the pan, pressing it down in an even layer.
• Use a second third of the crust mixture to cover the sides of the pan: Pick up chunks of the mixture and roughly press it against the sides of the springform pan until you’ve fully covered it.
• Now press it more carefully to create a smooth edge, making sure the sides seamlessly connect with the bottom crust. You can press a glass with straight edges against the bottom and sides to help you even out the crust.
• Cover the rest of the crust mixture with plastic wrap and leave at room temperature while you prepare the filling.
• For the Dutch spice mix: Mix all the spices together and store in an airtight spice bottle or glass jar.
• For the filling: Peel and core the apples, then cut them into ¾ inch (2 cm) cubes. In a large bowl, mix the apples with the raisins and walnuts (if using), then add the brown sugar, butter, liqueur (if using), spices, cornstarch, zests, and lemon juice.
• To assemble the Dutch apple pie: Preheat the oven to 375°F (190°C).
• Transfer the apple filling into the prepared crust and firmly press it down with both hands to pack it in.
• Spread the remaining crust mixture all over the apples. You’ll need to first dot the crust mixture in chunks over the apple surface, then spread and smooth it down using your fingers or a spatula. Make sure the top crust fully covers the apples as enclosing them will help them cook and soften.
• Brush the reserved beaten egg over the top of the pie, then sprinkle with the cane sugar, if desired.
• Set the springform pan over a baking sheet (some juices may leak out during baking), then bake for 75 to 85 minutes. Check on the pie after 45 minutes: if it’s golden brown, loosely cover it with aluminum foil to prevent it from getting too dark.
• To check whether the Dutch apple pie is done, use a bamboo skewer or a small, very sharp knife to poke through the pie. If the pie is done, you’ll easily pierce through the apples. If you feel they’re still a bit crunchy, continue baking until they’re soft.
• Transfer the Dutch apple pie to a cooling rack and let it cool completely—at least 3 hours, ideally overnight. This resting time allows the filling to settle and bind, making it easier to slice.
• Carefully unmold the Dutch apple pie, running a sharp knife around the pie if needed, and use a serrated knife or a very sharp chef's knife to slice into generous wedges.
• SERVING: Serve at room temperature garnished with whipped cream, or warm, topped with vanilla gelato or ice cream.
• STORAGE: Store leftover Dutch apple pie at room temperature in an airtight container or under a cake dome for up to 2 days.

  You can also refrigerate the pie in an airtight container for up to 5 days. Make sure to return the pie to room temperature before enjoying.

  To freeze, wrap individual slices well and freeze for up to 2 months. Thaw in the fridge, then let it come to room temp or warm gently. The slightly cakey, press-in crust handles freezing much better than a super-flaky pastry.

Video

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Profiteroles are the kind of dessert that makes people sit up a little straighter. You crack into a feather-light choux shell, discover a cool scoop of vanilla ice cream, then drown the whole thing in warm chocolate sauce. It’s dramatic without being fussy, classic yet completely crowd-friendly.

If you’ve been around here a bit, you already know my love for everything choux. From classic chocolate éclairs to irresistible salted caramel cream puffs, I love everything made with choux pastry—including savory gougères. I’ve spent years teaching readers how to make all these treats; I’ve even filmed an in-depth Masterclass on the subject.

Profiteroles are just one more incredibly delicious dessert you’ll have in your sweet arsenal if you learn just one technique: making pâte à choux. This French technique is actually very simple and quick to make, and I really do hope you’ll give it a try.

If you already love making cream puffs, profiteroles are their festive cousin—same choux pastry technique, but with the hot-cold contrast that turns a simple bite into a “wow, we’re doing this” moment.

In this guide, I’ll show you exactly how to make profiteroles from start to finish, explain why each step matters, and share the make-ahead tricks that make them a dream for entertaining.

Profiteroles, in a nutshell

A quick orientation before we jump in!

What profiteroles are: Crisp choux buns split, filled with ice cream, finished with pourable chocolate sauce.

Texture goal: Thin, slightly crunchy crust; cool, creamy center; glossy, warm chocolate sauce. It’s all about the contrasts!

Key skills to master: Learn how to cook the panade (combination of liquid, fat, and flour) properly, add eggs to sticky ribbon consistency, bake to deep golden, then dry.

Make-ahead plan: Bake and freeze shells; pre-scoop ice cream; re-crisp shells just before serving; keep sauce warm.

Serving tip: Assemble at the very last minute for the best hot-cold contrast.

What Are Profiteroles?

Here’s my 5-second answer: Profiteroles are cream puffs filled with ice cream and topped with warm chocolate sauce.

What’s the difference between a cream puff and a profiterole?

Cream puffs are typically filled with Chantilly or pastry cream; they can be fully prepared in advance and are served cool.

Profiteroles, on the other hand, are split open, filled with ice cream, and garnished with warm chocolate sauce tableside or just before serving.

Terminology tends to overlap in North America; you’ll see profiteroles called cream puffs, and vice versa. But now you’re part of the team that can educate others about the key differences between the two classic French desserts!

STEP-BY-STEP PROFITEROLES VIDEO

Watch my short, 4-minute video to see this profiterole recipe come to life. I’ll walk you through clever tips to make this elegant French dessert at home, teach you how to make a silky, pourable chocolate sauce, and explain how easily these treats can be assembled at the last minute for maximum hot-cold contrast. It’s a quick, confidence-boosting walkthrough you can follow step by step!

CHOUX PASTRY VIDEO MASTERCLASS

Never made pâte à choux before? In my detailed video class, you will learn how to make pâte à choux, then discover how to turn this one dough into chouquettes, cream puffs, profiteroles, éclairs, and gougères (savory cheese puffs). Along the way, I’ll provide helpful tips to help you succeed on your first try and demonstrate many variation ideas. My fun class will quickly allow you to master a new skill, which will, in turn, allow you to create impressive puffed treats. Watch now!

The Ingredients You Need to Make Profiteroles

You only need very basic ingredients to make pâte à choux: flour, butter, milk, water, eggs, and a pinch of salt.

The fact that you can transform these basic ingredients into something as magical as profiteroles is why I love French pastry so much!

The technique at the heart of making choux pastry is mastering the panade: to do it, you melt the butter into the simmering milk and water, then dump in the flour all at once and stir briskly until the mixture turns smooth, pulls away from the pan, and leaves a thin film around the pan.

This technique is achieved very quickly, yet it is key to creating perfect choux. The quick cook sets the starches, allowing the choux pastry to puff, dry out, and form that airy hollow center we’re looking for.

To fill the profiteroles, you can use your favorite vanilla ice cream, or go all out and make your own vanilla gelato. Either way, your profiteroles will be excellent!

To make the chocolate sauce, you only need quality dark chocolate and heavy cream.

In short, profiteroles are a dessert that requires few ingredients, but creates a huge impression.

Classic fillings: ice cream vs. pastry cream

Classic profiteroles are traditionally filled with vanilla ice cream. The contrast between the cold center and the warm chocolate sauce makes it a show-stopping dessert.

You’ll sometimes see profiteroles filled with pastry cream or whipped cream. I’m not here to judge! What you want is that contrast between crispy shells, creamy filling, and warm chocolate sauce. However, you get there, you’ll be guaranteed a delightful bite, but I’m here to guide you through the traditional recipe.

Step-by-Step: How to Make Profiteroles

Skip to full, printable recipe

In a medium saucepan, combine the milk, water, butter, and salt. When the mixture simmers, you dump the flour into the pan all at once and immediately start stirring vigorously with a wooden spoon (this is a good workout!)

Look at you now: you’re making the panade! After about a minute, the mixture will pull away from the sides of the pan. You want to keep cooking and stirring the mixture over medium heat for about 1 minute more to eliminate excess moisture.

PRO TIP: Cook the panade until a thin film forms on the pot. That’s your sign excess moisture has cooked off—taller shells, fewer collapses.

Once the panade is done, transfer it to the bowl of an electric mixer and let it cool for about 5 minutes, stirring occasionally to allow the steam to escape.

You’ll then start beating the eggs into the dough. Crack one egg in, then mix at medium speed for about 1 minute. The choux pastry will look awkward at this point; chunky, curdly, and frankly ugly.

As you add more eggs, you’ll see the dough smooth out. After the fourth egg, the pâte à choux should be smooth and elastic: as you mix it with a spatula, the pastry should stretch in elastic, sticky ribbons.

Here’s what choux pastry looks like after two eggs:

After three eggs, you can see the choux pastry is becoming smoother:

After adding all the eggs, the choux pastry should look smooth and elastic:

The size of eggs varies widely; even if you choose “large” ones, your volume will differ. Refer to my metric measurements in the recipe card if you’re looking for precision. But with experience, you’ll also learn to recognize when your choux pastry is done. If it’s smooth and elastic after 3 eggs, by all means, stop there! If the dough still seems stiff and curdly after 4 eggs, beat one extra egg and add more, 1 tablespoon at a time, until you reach the right consistency.

Pipe neat rounds and smooth out peaks

In the world of choux baking, even mounds = even lift.

My favorite hack for creating perfectly sized cream puffs in a snap is using a cookie scoop. This tool lets you easily control the amount of dough you use and creates cream puffs that are precisely the same size.

This recipe for profiteroles uses a medium ¾ oz (1 ½ tbsp) cookie scoop.

Make sure to line your baking sheet with parchment paper to prevent the fragile profiterole shells from sticking.

You can also transfer the dough to a pastry bag fitted with a large round tip to pipe it the old school way. This method might produce puffs that vary slightly in size, but they’ll still be just as delicious.

Once you’ve portioned out the dough, tap down peaks with damp fingertips to even out the shape and prevent scorching and cracking.

Bake to a deep golden, then dry the shells

You want to bake the profiterole shells until deeply, evenly golden from top to bottom. If the middle part of the shells still looks blonde compared to the top and bottom, they will likely deflate when you take them out of the oven.

Once the shells are baked, let them cool for at least 30 minutes. This will also allow them to dry out and reach their trademark crunchy/tender texture.

You’ll need to bake the shells in batches; if you have several baking sheets, you can portion them all out right away and let them rest at room temperature while each batch bakes. If you have only one baking sheet, transfer the baked shells to a wire rack, let the baking sheet cool to room temp, then portion out the next batch.

Fill and serve like a pro

Make your chocolate sauce right before serving; it comes together in minutes. Alternatively, you can make the chocolate sauce ahead of time, refrigerate it, and reheat it just before serving. Refer to my FAQ below for additional make-ahead tips.

When ready to serve, split cool shells with a serrated knife. Tuck in small scoops of ice cream or gelato in each bottom half, then cover with the top half.

PRO TIP: If you used a cookie scoop to portion out the dough, use that same scoop to create balls that will perfectly fill your shells.

To elicit the most enthusiastic wows from your guests, make sure to pour that luscious chocolate sauce right in front of their eyes. Don’t wait a minute more and tuck in!

Your Guide to Making Ahead, Freezing & Re-Crisping

How to store baked shells (room temp vs. frozen)

If you’re serving the profiterole shells today: keep them loosely covered at room temperature.

If you’re making the profiterole shells ahead of time, set them snugly over a baking sheet, then freeze until they’re hard. Transfer to an airtight container or heavy-duty freezer bags and keep for up to 1 month to avoid freezer burns.

Re-crisp to bring back the shatter

Let frozen shells thaw at room temperatures (they’re so thin it won’t take more than 30 minutes.) Place in a preheated 300°F (150°C) oven for 8 minutes, or just until the shells feel firm and crisp again. Let cool completely.

Pre-scoop ice cream

Here’s another clever make-ahead tip if you plan to serve profiteroles to a crowd: pre-scoop ice cream or gelato onto a prepared baking sheet. Cover loosely with plastic wrap and keep in the freezer until you’re ready to serve.

Make the chocolate sauce ahead of time

Prepare the sauce as indicated in the recipe, then transfer it to a glass storage container. Refrigerate for up to 1 week.

Right before serving, scrape the sauce back into a saucepan set over very gentle heat. This is really important: you want to warm up the sauce low and slow to avoid it burning and splitting. If the sauce seems a bit stiff, you can add a tablespoon or two of cream to loosen it again.

PRO TIP: For a crowd, set a quick assembly line: warmed plates → shells → pre-scooped ice cream → pitcher of chocolate sauce.

Filling and Sauce Variations

Vary the filling: Who says profiteroles should only be filled with vanilla ice cream? Go for coffee, pistachio or orange almond gelato instead. For a fruity spin, fill the shells with blueberry, raspberry, or cherry gelato.

Add flavor to the chocolate sauce: When heating the sauce, add a shot of espresso, a tablespoon of whiskey, a teaspoon of finely grated orange zest, half a teaspoon of cinnamon, or a pinch of cayenne pepper.

Change up the sauce: For a profiterole with a different flavor profile but just as indulgent, replace the chocolate sauce with warm butterscotch, salted caramel, or maple caramel.

Troubleshooting Profiteroles

Puffs collapsed while cooling: Usually under-baked or not dried long enough. Bake to a deeper golden and extend the dry-out.

No hollow centers: Dough was too wet (too many eggs) or the oven wasn’t hot enough. Aim for the sticky ribbon cue and verify temperature.

Large cracks or burnt tips: Peaks weren’t smoothed or piping was uneven. Try to create even portions of dough (remember my cookie-scoop tip!) and smooth out mounds with damp fingertips before baking.

Soggy after filling: Humidity from the filling softened the crust. Make sure to assemble at the last minute. If the shells feel soft before serving, you can re-crisp them by returning them to a low oven for a few minutes. Let cool completely, then fill and serve.

FAQs

Can I make the choux pastry ahead of time?

Yes, you can make choux pastry and refrigerate it for up to 8 hours before baking. Store in an airtight container until ready to portion out the shells. You can do this straight from the fridge, then bake as indicated in the recipe, keeping in mind that cold pastry may add a few minutes to the baking time.

Can I make profiteroles the day before?

Yes: bake and store the shells, pre-scoop ice cream, and make the sauce ahead. Re-crisp shells and warm the sauce right before serving.

How to know when profiterole shells are baked through

Profiterole shells are baked through and ready to come out of the oven when they’re dark golden brown all around—that is, from the top to the bottom of the puff. This tends to take longer than you might expect; cream puffs might look perfectly puffed and golden after 20 minutes; but if the middle part of each puff is still blonde when you pull them out of the oven, they will likely collapse while cooling instead of retaining their beautiful round shape.

Can profiteroles be frozen?

Although it might be tempting to fill profiterole shells with ice cream and freeze them as is to save time, you should know that the thawing process will render your shells soggy, and a soggy profiterole is about as sad a dessert as I can imagine.

You’re best to freeze empty, whole shells instead. After baking, let them cool to room temperature. Set all the profiterole shells on a baking sheet, then place the sheet in the freezer for at least 3 hours or overnight.

Once the shells are frozen hard, gently transfer them to an airtight container or a heavy-duty freezer bag. Be aware that frozen shells are very fragile and can break easily if they’re not handled with care! You can keep cream puff shells frozen for up to 1 month.

How to re-crisp profiterole shells

Profiterole shells that have rested more than a few hours, been refrigerated, or been frozen and thawed will be softer than you want them to be.

To return profiterole shells to their freshly baked glory, preheat the oven to 300°F (150°F). Place the shells on a lined baking sheet. Bake for 5-8 minutes, then transfer to a wire rack and let cool completely to room temperature. Proceed with filling and serving the profiteroles as indicated in the recipe.

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Classic Profiteroles Recipe

Learn a classic profiteroles recipe with step-by-step instructions and tips to master cream puffs with ice cream and chocolate sauce.

Course Dessert

Cuisine French

Keyword baking tips, Chocolate Ganache, chocolate sauce, Choux Pastry, Cream Puffs, entertaining desserts, freezer-friendly dessert, French Dessert, Holiday Dessert, ice cream dessert, make-ahead dessert, Pâte à choux, profiteroles recipe, troubleshooting choux

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 15 minutes minutes

Servings 30 profiteroles

Author Marie Asselin

Ingredients

For the shells

• ½ cup milk
• ½ cup water
• ½ cup unsalted butter (1 stick), cut into cubes
• ½ tsp kosher salt, or fine sea salt
• 1 cup all-purpose flour
• 4 large eggs (about 200 g)

For the chocolate sauce

• 1 ¼ cups heavy cream (35% m.f.)
• 8 oz semisweet or bittersweet chocolate, finely chopped

To serve

• Vanilla ice cream, or homemade vanilla gelato

US Customary - Metric

Instructions

Make the Choux Pastry

• In a medium saucepan, combine the milk, water, butter, and salt. Bring to a boil over medium heat. When the mixture is boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Keep cooking and stirring the mixture over medium heat for about 1 minute to eliminate excess moisture. A thin layer of dough will stick to the bottom and sides of the pan; this is normal and a sign that the dough is properly cooked. Take off the heat.
• Transfer the dough to the bowl of a stand mixer, or to a large mixing bowl if using a hand mixer, and let cool for 5 minutes, stirring occasionally to allow some of the steam to come out.
• Set the mixer to medium speed, and beat the eggs in one at a time, making sure each egg is well incorporated before adding the next. Scrape the bowl down between each addition. Every time you add an egg, the dough will separate and look curdled, but it will then come back together in a super sticky, crumbly way. The dough will keep on getting smoother as you add more eggs. The dough is done when it is very thick and sticky, but also smooth and elastic.
• Choux pastry can be covered and refrigerated for up to 24 hours (half a day.) You do not need to bring choux pastry back to room temperature before baking.

Shape the Profiterole Shells

• Line a baking sheet with parchment paper.
• If using a cookie scoop to shape the prof: Fill a ¾ oz (1 ½ tbsp) cookie scoop scant with choux pastry, then wipe excess pastry off the sides of the scoop (this will create cleaner mounds of dough.) Drop the choux pastry onto the prepared baking sheet.
• Repeat these steps, setting the puffs 3 inches (8 cm) apart to leave plenty of room for expansion. You should be able to fit about 12 profiteroles on a standard half-sheet pan. (Refrigerate the remaining choux pastry between batches.) Using damp fingertips, press down any peaks of dough to create round puffs.
• If using a piping bag to shape the profiteroles: Fit a large pastry bag with a size 6 (Ateco 806) round pastry tip. (The opening should be ½-in / 1¼ cm.) Fold the top 3 inches (7 cm) of the piping bag down over itself like a cuff. Using a spatula, scoop and push the choux pastry into the bag. Unfold the cuff and squeeze the bag to push the choux paste toward the tip. Firmly twist the top part of the bag to push the choux pastry down into the tip.
• Hold the bag with the tip perpendicular to the baking sheet. With the tip of the bag touching the sheet, squeeze gently and evenly with one hand, while guiding the tip of the bag with the other. Pipe out mounds of dough about the size of a ping pong ball (1 ½-in / 4 cm). You should be able to fit about 12 profiteroles on a standard half-sheet pan. Using damp fingertips, press down peaks of dough to create round puffs.

Bake the profiterole shells

• Place a rack in the middle position of the oven. Preheat the oven to 400°F (200°C).
• Bake one sheet of profiterole shells for about 30 minutes, or until the shells are golden brown all around (if the puffs are light blond in the middle section, they will collapse upon cooling.) Carefully slide the parchment paper sheet with the shells on off the sheet onto a rack to cool, or transfer shells to the rack directly. Let cool to room temperature, at least 30 minutes.
• Repeat the baking steps to prepare all the profiterole shells. If you have only one baking sheet, you can pull the parchment paper sheet out of the sheet and carefully transfer that to the wire rack for cooling. Run the baking sheet under cold water to cool it down, then line with parchment paper and repeat the steps to bake a second batch of profiteroles.

Assemble the Profiteroles

• Make the chocolate sauce: In a small saucepan, bring the cream to a boil. Remove from the heat and add the chopped chocolate. Whisk until most of the chocolate is melted. Cover and let stand for 3 minutes. Whisk gently until completely smooth. Transfer to a serving jug.
• Use a serrated knife to cut off the top third of each pastry shell. Set each "cap" right by its shell.
• Fill each bottom with a scoop of vanilla ice cream, then cover with its top. Repeat to fill all the profiteroles.
• SERVING: Set the profiteroles in front of your guests and pour warm chocolate sauce over each portion. Enjoy right away.

Video

Notes

How to freeze profiterole shells: Only freeze empty shells. Bake the shells as indicated, then let them cool to room temperature. Place all the profiterole shells on a baking sheet, then freeze the sheet for at least 3 hours, or overnight.

Once the shells are frozen hard, gently transfer them to an airtight container or heavy-duty plastic bag (the frozen shells are very fragile and can break easily if they’re not handled with care.) Keep frozen for up to 1 month.

To use frozen profiterole shells: Preheat the oven to 325°F (160°C). Place the shells on a baking sheet. Bake for 7 minutes, then transfer to a wire rack and let cool completely to room temperature. (This will return the profiterole shells to their crisp, freshly baked state.) Proceed with filling the profiteroles as indicated above.

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