Zoë François' journey to becoming a pastry chef sounds a little like a love story. Her first taste of dessert was a Twinkie she convinced a fellow classmate to trade with her in kindergarten – and life was the never the same.
Years later, Zoë had become a self-taught baker. She owned a gourmet cookie cart and had landed her first job as an ice cream cake maker for Ben & Jerry's. But she decided to part ways with sugar to pursue a (short-lived) career in advertising. "I'd come home from a day of work and bake the stress away," she recalls.
As fate would have it, Zoë couldn't stay away from her first love – today, she's an award-winning pastry chef and bestselling cookbook author. "Baking has always been a way for me to relax," Zoë recalls. "That's how I initially decided to become a professional baker."
The same is true for any challenging time or period of stress, she says. Although Zoë is used to working from home – where she runs her blog, Zoë Bakes – she says this time spent indoors has brought her closer to family.
"My youngest son is finishing up his freshman year of college online at home, so I've been baking for him, which is awesome," she says. Here, Zoë shares three of her sweetest desserts – one for every level of chef, and each the perfect end to a Mother's Day meal.
Made With Love:
3 Mother's Day Recipes
from Chef Zoë François
For pastry pros and novices alike.
Chocolate Mug Cake
(easy)
Super decadent and gooey, a mug cake is a warm way to indulge. "This little dessert satisfies all of my chocolate needs and yet it is super easy and fast to make," Zoë says. "And it only makes a couple of servings, so I don’t have an entire cake sitting on the counter to tempt me!" Because it's made in a microwave and not the oven, consider this is a great project for little kids (or big ones) to make for Mom.
__Ingredients__
__Makes 2 servings__
2 ½ tablespoons vegetable oil
2 ½ tablespoons buttermilk
2 tablespoons hot coffee
¼ teaspoon vanilla extract
1 egg
½ cup sugar
1/3 cup cake flour
3 tablespoons unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
Ice cream, for serving
Instructions
1) In a large bowl, whisk together the oil, buttermilk, coffee, vanilla, and egg. In another bowl, sift together the sugar, flour, cocoa, baking powder, and salt. Whisk the dry ingredients into the egg mixture until smooth.
2) Divide the batter into two 12-ounce mugs. Microwave the cakes, one at a time, for about 45 seconds or until they are almost set on the top. They are meant to have just a bit molten cake batter left on the top, but if they are still liquid, return to microwave for another 10 seconds. The timing will vary slightly, depending on the power of your microwave.
3) Serve immediately with ice cream.
1) In a large bowl, whisk together the oil, buttermilk, coffee, vanilla, and egg. In another bowl, sift together the sugar, flour, cocoa, baking powder, and salt. Whisk the dry ingredients into the egg mixture until smooth.
2) Divide the batter into two 12-ounce mugs. Microwave the cakes, one at a time, for about 45 seconds or until they are almost set on the top. They are meant to have just a bit molten cake batter left on the top, but if they are still liquid, return to microwave for another 10 seconds. The timing will vary slightly, depending on the power of your microwave.
3) Serve immediately with ice cream.
Grapefruit Posset
(intermediate)
What looks like a fancy restaurant dessert is actually simple to make at home, promises Zoë. With a rich, velvety-smooth texture and the perfect balance of tart from the grapefruit and Campari gelée, it's just as lovely as Mom. "It is beautiful when served in a decorative glass and topped with a bit of fruit or sorbet," Zoë says.
__Ingredients__
__Makes 8 servings__
4 cups heavy whipping cream
1 cup sugar
1 vanilla bean, split and seeds scraped
1/2 cup freshly squeezed grapefruit juice
2 tablespoons grapefruit zest (optional, but gives a stronger flavor)
__Grapefruit Campari Gelée:__
2 teaspoons gelatin
1 1/2 tablespoons water
1 cup grapefruit juice
1 teaspoon grapefruit zest
¼ cup Campari (optional, use grenadine as an alternative)
2 tablespoons sugar
Instructions
To make the posset:
1) Heat the cream, sugar, and vanilla seeds over medium heat. Let it come to a gentle simmer for 3 minutes. Turn off the heat, and stir in the grapefruit juice and zest. You will notice it thickening right away, but it won't be truly set until it is fully chilled. Let the posset sit for 5 minutes before straining (you only need to strain if you have added zest) and filling your cups. Divide the posset evenly in 8 glasses.
2) Allow the posset to chill for at least 3 hours. It can also be made the day before. Serve them just as is or with some fresh fruit. I added a layer of grapefruit gelée to add some contrast to the richness of the cream.
To make the gelée:
1) Put the gelatin in a small bowl, and mix with the water. Let it sit for 5 minutes while you heat the grapefruit juice.
2) In a small sauce pot, heat the grapefruit juice, Campari, and sugar. Once it comes to a simmer, add the gelatin and stir until the gelatin is completely dissolved. Transfer to a measuring cup, and let it cool for about 10 minutes. Carefully pour a thin layer over the posset. Let set for about an hour.
3) Serve with sorbet or fruit.
To make the posset:
1) Heat the cream, sugar, and vanilla seeds over medium heat. Let it come to a gentle simmer for 3 minutes. Turn off the heat, and stir in the grapefruit juice and zest. You will notice it thickening right away, but it won't be truly set until it is fully chilled. Let the posset sit for 5 minutes before straining (you only need to strain if you have added zest) and filling your cups. Divide the posset evenly in 8 glasses.
2) Allow the posset to chill for at least 3 hours. It can also be made the day before. Serve them just as is or with some fresh fruit. I added a layer of grapefruit gelée to add some contrast to the richness of the cream.
To make the gelée:
1) Put the gelatin in a small bowl, and mix with the water. Let it sit for 5 minutes while you heat the grapefruit juice.
2) In a small sauce pot, heat the grapefruit juice, Campari, and sugar. Once it comes to a simmer, add the gelatin and stir until the gelatin is completely dissolved. Transfer to a measuring cup, and let it cool for about 10 minutes. Carefully pour a thin layer over the posset. Let set for about an hour.
3) Serve with sorbet or fruit.
Berries and Cream Cheesecake
(advanced)
According to Zoë, cheesecake is the creamiest and most comforting of all cakes. This one is rich and light, and can be topped with whatever your heart desires. This time of year, Zoë likes the brightness of fresh berries. "It's the perfect dessert to make a day or two ahead, so you have the whole day free with Mom," she says.
__Ingredients__
__Makes 12 servings__
__Graham Cracker Crust:__
1 cup graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon cinnamon
Pinch salt
2 ounces unsalted butter, melted
__Cheesecake Batter:__
1 ½ pounds cream cheese, room temperature
1 cup sugar
1 cup sour cream
4 eggs
1 tablespoon vanilla extract (or half a scraped vanilla bean)
Zest of ½ lemon (optional)
Pinch salt
__Toppings:__
1 cup heavy whipping cream, whipped to medium peaks
2 cups sliced berries for serving with cake
Whole fresh berries for garnishing the cake
Confectioners’ sugar for dusting top of cake
Instructions
To make the cake:
1) Preheat oven to 350 degrees F.
2) Grease an 8x3-inch springform pan and line the bottom with parchment.
3) In a food processor, mix together the graham crackers, brown sugar, salt, and butter. Pour the mixture into the prepared pan, and press it out in an even layer. Bake for about 12 minutes, until it starts to look lightly toasted.
4) Lower oven to 325 degrees F.
5) In a stand mixer fitted with the paddle attachment, mix the cream cheese on medium speed for about 1 minute. Scrape down the sides, and mix for another 30 seconds. Add the sugar and mix for about 1 minute, scraping down the sides of the bowl. Mix in the sour cream. Add the eggs one at a time, scraping down the sides after each. Add the vanilla, zest, and salt. Mix for 30 seconds.
6) Pour the cheesecake mixture onto the baked crust. Bake cheesecake on a cookie sheet on the center rack for about 75–90 minutes. The timing will depend on the temperature of the ingredients, so use visual cues: The cheesecake will soufflé as it bakes, which is normal for this style of baking. Once the top of the cake is set, remove from the oven. Gently run a knife blade around the edge of the pan. Allow to cool to room temperature before refrigerating. Chill for several hours or overnight. Run a hot knife blade around the outer edge of the cake, then remove the sides of the springform pan. Lay a piece of plastic over the top, and invert the cake to remove the bottom of the pan and parchment paper. Invert the cake onto serving plate.
7) Top with whipped cream and berries before serving.
To make the cake:
1) Preheat oven to 350 degrees F.
2) Grease an 8x3-inch springform pan and line the bottom with parchment.
3) In a food processor, mix together the graham crackers, brown sugar, salt, and butter. Pour the mixture into the prepared pan, and press it out in an even layer. Bake for about 12 minutes, until it starts to look lightly toasted.
4) Lower oven to 325 degrees F.
5) In a stand mixer fitted with the paddle attachment, mix the cream cheese on medium speed for about 1 minute. Scrape down the sides, and mix for another 30 seconds. Add the sugar and mix for about 1 minute, scraping down the sides of the bowl. Mix in the sour cream. Add the eggs one at a time, scraping down the sides after each. Add the vanilla, zest, and salt. Mix for 30 seconds.
6) Pour the cheesecake mixture onto the baked crust. Bake cheesecake on a cookie sheet on the center rack for about 75–90 minutes. The timing will depend on the temperature of the ingredients, so use visual cues: The cheesecake will soufflé as it bakes, which is normal for this style of baking. Once the top of the cake is set, remove from the oven. Gently run a knife blade around the edge of the pan. Allow to cool to room temperature before refrigerating. Chill for several hours or overnight. Run a hot knife blade around the outer edge of the cake, then remove the sides of the springform pan. Lay a piece of plastic over the top, and invert the cake to remove the bottom of the pan and parchment paper. Invert the cake onto serving plate.
7) Top with whipped cream and berries before serving.