Recipes by Camille Roux
20 recipes
Dark Cherry & Vanilla Bean Crème Fraîche Rough-Puff Jalousie
A café-style morning bake featuring a crisp, shatteringly flaky rough-puff pastry slashed like louvered shutters over spiced dark cherries and tangy vanilla crème fraîche. High impact, zero compromise, and designed for real-world morning schedules.
Blueberry & Lemon Zest Rough-Puff Feuilletés
Bright, juicy blueberries burst against a bed of lemon-rubbed sugar and cool crème fraîche, wrapped in shatteringly flaky, golden rough-puff pastry. Crisp, buttery, and baked high and hot, these French café-style morning pastries deliver bakery-case drama on a realistic weekend schedule.
Zucchini, Herbed Chèvre & Garlic Rough-Puff Morning Pochettes
Flaky, golden, individual savory breakfast pockets stuffed with squeezed shredded zucchini, creamy garlic-herb goat cheese, and a punch of lemon zest. Built on my signature weeknight rough puff, they offer café-level lamination with zero morning drama.
Raspberry & Bittersweet Chocolate Rough-Puff Palmiers
Crisp, caramelized morning palmiers with a quick-laminated butter dough, filled with crushed late-summer raspberries, dark chocolate, and coarse sugar. Cafe-level lamination with zero morning drama.
Black Mission Fig & Pistachio Frangipane Rough-Puff Tarts
Crisp, buttery rough-puff pastry cradling rich pistachio frangipane and jammy late-summer Black Mission figs. Finished with a warm salted honey drizzle, these individual tarts bring serious Parisian bakery energy to your breakfast table without the dawn wake-up call.
Nectarine & Brown Butter Almond Rough-Puff Oranais
Crisp, golden envelopes of quick rough-puff pastry wrapped around nutty brown butter frangipane and juicy, caramelized August nectarines. A staple in Parisian neighborhood bakeries that brings café-level lamination to your weeknight morning routine.
Sweet Corn & Gruyère Rough-Puff Escargots
Crisp, buttery layers of quick rough-puff pastry coiled around sweet summer corn, nutty melted Gruyère, and thyme. These savory morning spirals deliver bakery-level flake with a weeknight-friendly method—because we are not suffering for brunch.
Salted Heirloom Tomato & Herbed Chèvre Rough-Puff Carrés
Shatteringly crisp, buttery rough-puff pastry loaded with tangy herbed goat cheese and thick slices of August heirloom tomatoes. Draining the tomatoes first guarantees maximum flake with zero sogginess.
Blistered Zucchini & Comté Rough-Puff Bandes
Crisp, shatteringly flaky rough-puff pastry strips layered with sharp Dijon mustard, nutty Comté, and salted, paper-thin zucchini ribbons. Butter is not a garnish, and this lamination-lite method proves you do not need to suffer for café-level breakfast.
Ruby Plum & Cardamom-Hazelnut Rough-Puff Tresse
Flaky rough-puff pastry woven over a fragrant cardamom-hazelnut frangipane and juicy ruby plum slices. It delivers cafe-quality lamination with a weeknight-friendly technique that yields crisp, golden layers and vibrant summer fruit flavor.
Blackberry & Brown Butter Almond Chausson aux Mûres
Golden, shatteringly crisp rough-puff pastry turnovers stuffed with jammy late-summer blackberries and a rich brown-butter almond cream. Made with an effortless rough-puff technique, these chaussons give you café-level lacy layers without suffering for Sunday brunch.
Raspberry & Vanilla Bean Quick-Feuilleté Slab
Café-style laminated pastry without the three-day existential dread. Crisp, deeply shattered layers of quick rough puff topped with a tangy vanilla bean cream and fresh raspberries that burst into jammy pockets in the oven. High impact, low fuss, and built for a glorious weekend breakfast.
Brown Butter Apricot & Almond Rough-Puff Morning Twists
Shatteringly crisp, cafe-style morning twists filled with nutty brown butter frangipane and fresh, tart summer apricots. Using my freezer-blitz rough puff, you get lacy laminated layers without spending three days turning dough.
Brown Butter & Blistered Fig Brioche Pain Perdu
We are not suffering for brunch. Thick slabs of day-old brioche deeply soaked in a citrus-spiked custard, pan-fried in foaming cultured butter, and crowned with jammy, pan-blistered figs. It’s café-level luxury done in a single skillet.
Gruyère & Dijon Choux Couronne
Think of this as the ultimate tear-and-share gougère, supersized into a rustic French crown (couronne). By piping one continuous ring instead of thirty individual puffs, you get maximum lift, a shattering cheese-crusted exterior, and a custardy, lacy interior in a fraction of the time. It is high-impact cafe architecture, zero piping fatigue.
Crispy-Edged Buckwheat Galette Complète
A proper Breton galette is about contrast: a lacy, shatteringly crisp buckwheat shell protecting melted Gruyère, savory ham, and an egg yolk that wobbles just right. The secret isn't a professional crêpe pan; it's a fiercely hot skillet and letting the batter hydrate in the fridge so it spreads thin without tearing. We're not suffering for brunch, but we are eating like we're in Paris.
Blistered Zucchini & Whipped Ricotta Slab Quiche
Zucchini is mostly water, and water is the enemy of crisp pastry. We solve this by blistering it hard in a skillet before it ever touches this rich, lemon-scented ricotta and Gruyère custard. Baked in a quarter-sheet pan on a flaky, strictly blind-baked shortcrust, this is how you deliver café-level brunch without the fuss.
Roasted Red Pepper & Kalamata Cake Salé
A Parisian café staple that laughs at sad desk lunches. This cake salé, literally a savory loaf, is built on sharp Gruyère, sweet roasted peppers, and briny Kalamata olives. It yields a lacy, tender crumb that slices beautifully and toasts like a dream, because we are not suffering through mediocre weekday meals.
Heirloom Tomato & Whipped Ricotta Rustic Pliage
A café-style lunch that refuses to compromise on crust. We are taking thick slabs of July heirlooms and folding them into a sour-cream rough dough that shatters on impact. Salting the tomatoes first is the non-negotiable step that saves your crumb from a soggy fate.
Brown Butter, Blackberry & Hazelnut Custard Slab
Technically, this is a flognarde—a French clafoutis made with anything but cherries. But we don't care about semantics on a Sunday; we care about contrast. Think blistered, buttery edges, a silken custard center that wobbles just right, and tart summer blackberries cutting through the crunch of toasted hazelnuts. This is café-level output with blender-level effort, because we're not suffering for brunch.