Recipes by Camille Roux
20 recipes
Spiced Pear & Brown Butter Frangipane Rough-Puff Pithiviers
Flaky rough-puff crust surrounds an aromatic brown-butter almond frangipane and thin ribbons of cardamom-kissed Bosc pears. Cut into crisp, golden wedges with a lacy, shatteringly crisp crumb that turns weeknight baking into a Parisian café moment.
Aged Gruyère, Delicata Squash & Dijon Rough-Puff Dartois
A shatteringly crisp café pastry slab layered with sharp Dijon, caramelized delicata squash, and a molten blanket of nutty aged Gruyère. Sliced into sleek fingers, this delivers all the lacy, laminated drama of classic French pastry with a streamlined weeknight rough-puff method.
Brown Butter Mushroom & Fontina Rough-Puff Tresses
Shatteringly crisp rough-puff braided over hard-seared mushrooms, nutty Fontina, and a swipe of Dijon-laced crème fraîche. This is the quintessential Parisian savory counter snack stripped of fussy pastry baggage. Expect deeply browned edges, lacy butter layers, and maximum crust-to-filling snap.
Black Mission Fig, Rosemary & Chèvre Rough-Puff Chaussons
Buttery, shattering rough-puff pastry wraps around jammy caramelized figs, herbaceous fresh rosemary, and tangy fresh goat cheese. A café-counter French turnover built with weeknight lamination for a high-impact, savory-sweet snack.
Spiced Pink Lady Apple & Crème Fraîche Rough-Puff Jalousies
Crisp, slatted café pastries named after French window blinds (jalousies) that let the steam vent while locking in crunch. Layers of blitzed rough puff shatter around tart Pink Lady apples, rich crème fraîche, and a kiss of ground cardamom. A 4 p.m. bakery snack built for realistic schedules.
Roasted Hazelnut & Bittersweet Chocolate Rough-Puff Bâtonnets
Shatteringly crisp, lacy pastry batons layered with deeply toasted hazelnuts, chopped dark chocolate, and orange zest. These café-style snack sticks rely on a weeknight rough puff that cuts lamination down to two quick turns without losing an ounce of lift.
Bosc Pear, Camembert & Thyme Rough-Puff Barquettes
Crisp, deeply bronzed rough-puff pastry boats cradling tender wedges of Bosc pear, melty Normandy Camembert, and fragrant fresh thyme. It is the ultimate café-counter snack: high-impact lamination without the weekend-long ordeal.
Caramelized Onion, Gruyère & Thyme Rough-Puff Palmiers
Buttery, shatteringly crisp rough-puff pastry layered with deeply caramelized sweet onions, sharp Gruyère, and fresh thyme. Shaped into classic palmier ears, these café-style savory bakes deliver all the laminated drama of traditional feuilletage in a fraction of the time.
Melted Leek & Brie Rough-Puff Coussins
Buttery, flaky rough-puff pillows stuffed with silky white wine-braised leeks and molten wheels of ripe Brie. Finished with flaky sea salt and cracked black pepper, these bakery-counter snacks deliver maximum shatter with weeknight-friendly folds.
Spiced Apple & Apple Cider Caramel Rough-Puff Escargots
Crisp, spiraled French bakery snails made effortless with a weeknight rough-puff pastry and a concentrated spiced cider apple compote. Shingled with caramelized edges, shattered lacy layers, and a hint of flaky sea salt, these are the ultimate 4 p.m. goûter snack.
Tart Apple & Aged Cheddar Rough-Puff Carrés
Buttery, shattering rough-puff pastry cut into bite-sized café snacking squares, layered with sharp farmhouse cheddar, paper-thin apples, and fresh thyme. The edges caramelize into deeply bronzed cheese frico while the pastry stays blistered, flaky, and outrageously crisp.
Wild Mushroom & Comté Rough-Puff Allumettes
Crisp, flaky pastry batons packed with an intensely savory, deeply browned mushroom duxelles and nutty Comté. Think of them as high-end café matchsticks made with zero stress and a reliable weeknight rough-puff method.
Spiced Medjool Date & Sesame Rough-Puff Sacristains
Buttery, flaky rough-puff batons twisted around a rich cardamom-scented medjool date paste and rolled in crackly turbinado sugar and sesame. It is the ultimate French bakery goûter made approachable for an afternoon baking project.
Jammy Fig, Walnuts & Fresh Chèvre Rough-Puff Friands
Buttery, multi-layered rough-puff packets filled with jammy fresh figs, tangy California chèvre, toasted walnuts, and a whisper of orange zest. High-impact café baking with a twenty-minute laminate that leaves you looking like a wizard by four o'clock.
Caramelized Bosc Pear & Buckwheat Rough-Puff Lunettes
Crisp, deeply flaky pastry spectacles filled with spiced, caramelized Bosc pears and a lick of nutty buckwheat flour. A lightning-fast rough-puff technique yields shatteringly crisp layers without an entire weekend spent laminating.
Roasted Pear & Brown Butter Rough-Puff Torsades
Buttery, flaky café-style pastry twists packed with caramelized Bosc pears, nutty browned butter, and warm vanilla. Built on my signature weeknight rough-puff method, these golden spirals deliver serious bakery-counter drama for breakfast without the twenty-four-hour laminate headache.
Crisp Apple & Brown Butter Rough-Puff Cravates
These crisp morning cravates—named for their jaunty Parisian necktie twist—wrap thinly shingled Honeycrisp apples and nutty browned butter into an approachable, high-flake rough puff. Shattering, caramelized, and finished with flaky salt, they offer pure bakery-case theater without an all-day lamination headache.
Raspberry & Meyer Lemon Rough-Puff Moulinets
Crisp, shatteringly lacy rough-puff pinwheels cradling a tart, jammy pocket of fresh raspberries scented with Meyer lemon zest. With a simplified two-turn lamination and zero fussy chill cycles, these café-level morning bakes turn weeknight prep into effortless weekend brunch.
Late-Summer Plum & Thyme Honey Rough-Puff Paniers
Crisp, shatteringly flaky rough-puff baskets cupping ripe, jammy plums nestled over honeyed crème fraîche with a whisper of fresh thyme. Made with a rapid letter-fold dough that skips tedious weekend lamination while delivering towering, bakery-level layers before your second espresso.
Roasted Plum & Cardamom Rough-Puff Tourbillons
Buttery, multi-layered morning pinwheels that shatter on impact, cradling tart roasted Santa Rosa plums and citrus-laced sugar. Built on a weeknight rough-puff shortcut that gives you bakery-grade lamination in thirty minutes flat, zero pastry-chef stress required.