Recipes with egg yolks

Individual mushroom souffles built on a Parmesan bechamel with sauteed mushrooms, shallots, and a hint of mace. Baked in ramekins and served straight from the oven.

Moist pumpkin cake layered with spiced whipped cream. Brown sugar, cinnamon, sour milk, and pumpkin puree make a tender, old-fashioned two-layer cake for autumn dessert tables.

Homemade bear claw pastries made from a buttery yeasted dough wrapped around a cherry, date, raisin, and walnut filling. This classic bakery recipe yields 16 to 20 golden, flaky pastries with a sweet almond glaze.

Lemon mousse cake with a tender shortbread crust and a cloud-light citrus mousse stabilized with gelatin. A three-layer chilled dessert that slices clean and tastes like spring.

Lemon chiffon pie with a lemon-zest shortbread crust, cloud-light gelatin-set citrus filling, and a topping of fresh whipped cream. Bright, fluffy, refreshing.

Napoleon's Hat cookies are Scandinavian butter cookies shaped like tricorn hats with a ground almond meringue filling peeking from the top. A traditional Swedish holiday cookie.

Coquilles Saint-Jacques: scallops poached in white wine, folded with mushrooms into a creamy velouté enriched with egg yolk and cream, then piled into shells and gratineed golden. The classic French scallop dish.

Cream cheese pinwheel cookies filled with cinnamon, sugar, and chopped pecans. A tender, flaky dough rolled jelly-roll style and sliced into swirled rounds.

Buttercream filled oatmeal sandwich cookies: chewy oat-and-corn-syrup rounds sandwiched around a silky cooked-yolk buttercream. Bakery-style sandwich cookies for tins and dessert trays.

Homemade egg noodles made with twelve egg yolks for golden, silky pasta. Just flour, yolks, water, and salt. Roll thin, dry, slice into ribbons.

Blueberry crumb cake squares from a jelly roll pan with a rich butter batter, a full quart of blueberries, and a cinnamon-nutmeg brown sugar crumb topping. Makes 24 generous squares.

Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.

Microwave lobster newburg: the classic creamy lobster and sherry sauce ready in 30 minutes from the microwave. Served over rice or toast points for a quick but elegant dinner.

Coconut cream pie doubles down with cream of coconut in the custard and toasted flaked coconut folded throughout, topped with a billowy meringue for that classic diner-style finish.

Pan-browned whole trout on a bed of mushroom-ham stuffing, draped in a foaming Roquefort and Pernod butter sauce. A classic French fish dish for a special occasion.

Mocha layer cake made with hot coffee, cocoa, sour cream, and folded egg whites, topped with a tangy cream cheese frosting. A rich, tender two-layer chocolate coffee cake from scratch.