Recipes by Camille Roux
20 recipes
One-Bowl Browned Butter & Raspberry Financier Slab
Financiers are the unsung heroes of the Paris pastry case: deeply nutty, chewy-edged, and aggressively buttery. By baking this quick batter as a single sheet-pan slab, we maximize that caramelized crust-to-crumb ratio without messing with tiny molds or piping bags. Browned butter and tart raspberries do all the heavy lifting for your Sunday morning.
Craggy Black Pepper & Gruyère Drop Gougères
Traditional gougères demand piping bags, precision, and patience. We’re doing none of those. This is a high-hydration, quick-drop savory choux loaded with an irresponsible amount of Gruyère and coarse black pepper, baked hot and fast for a shattered crust and a lacy, hollow center. Perfect for Friday night apéro when the wine is already open.
One-Bowl Spring Pea & Feta Savory Loaf
A chic, make-ahead café lunch disguised as a quick bread. We build a rich, stable emulsion of yogurt and browned butter, then fold in sweet frozen peas and salty feta. It bakes up with a lacy, tender crumb that holds its own in a lunchbox—because we’re not suffering for lunch.
Asparagus & Savory Hazelnut Frangipane Galette
Butter is not a garnish. Here, it’s the structural foundation of a weeknight rough-puff that shatters on contact. We pair it with a savory crème d'amande—a nutty hazelnut base that absorbs the vegetable juices—so your crust never gets soggy.
Quick-Fold Strawberry & Almond Slab Chausson
A giant, shatteringly crisp French turnover that skips the fussy individual shaping. We use a blitz puff pastry—just two quick folds—and pack it with fresh spring strawberries and a dusting of almond flour to catch the juices. It’s café-level lamination for a lazy Sunday, cut into massive, flaky squares.
Garlicky Spinach & Chèvre Custard Slab
A deeply savory, crustless custard that bakes up in a single layer with lacy, browned edges and a silken center. We ditch the pastry because on a Tuesday, we aren't suffering for dinner, but we never compromise on flavor. Soft goat cheese melts into earthy spinach and toasted walnuts for maximum impact.
Sizzling Melted Leek & Cheddar Skillet Popover
We’re not suffering on a Tuesday. This high-hydration batter hits a screaming-hot cast-iron pan and instantly billows into a towering, lacy crust. Melted leeks and sharp white cheddar bring deep, savory comfort, proving that weeknight baking should be high impact and zero fuss.
Cast-Iron Rhubarb & Cardamom Crumb Cake
A sharp, tangy rhubarb layer trapped between a lacy crème fraîche batter and a heavily spiced cardamom streusel. Baked in a cast-iron skillet for maximum crust-to-crumb ratio, because we are not suffering for brunch.
Sweet Pea & Gruyère Picnic Cake Salé
A picnic without a proper cake salé—a French savory loaf—is just eating sad sandwiches on a blanket. The secret to a lacy crumb that isn't greasy is treating the batter like mayonnaise: building a tight emulsion with eggs, cultured butter, and mustard. Spiked with sweet spring peas and sharp gruyère, this loaf travels beautifully and tastes best at ambient temperature.
Weeknight Asparagus & Mustard-Cream Slab Galette
This is how we do weeknight savory pastry without suffering. A lamination-lite rough puff built directly on the counter, swiped with sharp cultured cream, and tiled with fat asparagus spears. The crust bakes up lacy and shattered, the asparagus snaps, and baking directly on a preheated sheet pan means a soggy bottom is physically impossible.
Craggy Lemon & Whole-Milk Ricotta Drop Puffs
These are the morning pastries you make when you want bakery-level crumb but refuse to touch a rolling pin. Whole-milk ricotta and lemon zest create an incredibly tender, highly hydrated dough that we simply drop onto a sheet pan. The result? A lacy, cloud-like interior trapped inside a shattered, crunchy sugar shell.
Jammy Strawberry & Brown Butter Sablé Slab
Afternoon tea doesn't mean fussy petit fours and piping bags. We are not suffering for our weekend treats. This slab sablé relies on a press-in, no-roll crust enriched with deeply toasted brown butter, creating a shatteringly crisp base that holds its own against jammy, roasted strawberries.
Melted Leek & Chèvre Savory Clafoutis
We are taking the classic French dessert and pulling it hard into savory territory. Melted leeks, tangy goat cheese, and a one-bowl custard that puffs up golden and lacy around the edges. It is the ultimate cafe-style lunch, minus the fuss of rolling out a tart dough.
One-Bowl Rhubarb & Rye Muffin Slab
We are not suffering for breakfast, but we are also not wasting our Tuesday morning scooping batter into twelve individual muffin cups. This high-hydration rye batter mixes in a single bowl and bakes in a quarter-sheet pan for maximum crust-to-crumb ratio. The tart rhubarb sinks just enough to jam up, while the turbinado sugar shatters when you bite into it.
Caramelized Shallot & Thyme Chèvre Cake Salé
Café-level snacks shouldn't require a culinary degree or a weekend of planning. This savory slab cake combines sweet, jammy shallots with sharp pockets of goat cheese and toasted almonds for maximum crunch. Baked in a square pan for an unbeatable edge-crust ratio, it keeps in the fridge for days and revives beautifully in a toaster slot.
Charred Spring Onion & Gruyère Rough-Puff Galette
This is Friday night café fare: lacy, nutty Gruyère and sweet, blistering spring onions wrapped in a shatteringly crisp rough-puff crust. We use a 10-minute quick-flake pastry method—letting the freezer do the hard work—so you get bakery-level lamination without the all-day fuss. Cut the work, keep the flake, and pour the wine.
Blistered Asparagus & Fontina Slab Dutch Baby
A café-level brunch shouldn't trap you at the stove. This is my answer to the weekend scramble: a savory, high-hydration batter poured into a screaming hot slab pan. The oven's intense heat creates steam, puffing the edges into golden, craggy peaks while the center becomes a rich, custardy canvas for blistered asparagus and melted Fontina.
One-Bowl Jammy Strawberry & Brown Butter Blondie Slab
A weeknight sweet that demands almost zero active time but delivers café-level nuance. We’re making a dense, chewy blondie batter directly in the saucepan we use to brown the butter. Pushing fresh spring strawberries into the top—instead of folding them in—means they roast into concentrated, jammy pockets without making our crumb tight like a bad alibi.
Browned Butter & Raspberry Skillet Clafoutis
A dinner party dessert that won't hold you hostage in the kitchen. We brown the butter for nutty depth, blend a simple custard, and let the oven do the heavy lifting while you pour the wine. The edges puff up golden, while the center stays custardy, bright with raspberries, and decidedly not tight like a bad alibi.
Shortcut Laminated Blood Orange & Dark Chocolate Scones
I love a café-style pastry with a lacy crumb and towering layers, but I refuse to suffer for brunch. This rapid lamination method gives you the shatter of a croissant in a forgiving scone format, anchored by bitter chocolate and the floral punch of blood orange. One bowl, three quick folds, zero compromise.