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Paula Shoyer

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About the Author

Paula ShoyerFrench-trained pastry chef Paula Shoyer wrote The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy to start a kosher baking revolution. A former attorney, Paula teaches baking in DC and across the US and Canada. A frequent guest on local and national television and radio, her second book, The Holiday Kosher Baker, was released October 2013.

Green Tea Madeleines

Recipe by Paula Shoyer

Green Tea Madeleines

We tasted green tea madeleines, shell-shaped little sponge cakes, at one shop in Japan, and they were terrible, so I vowed to return home and create a better version. You can find green tea powder online or at Whole Foods, but I was amazed that in Japan it costs pennies, and here it is quite

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Pizza Ebraica

Recipe by Paula Shoyer

<em>Pizza Ebraica</em>

For many years I considered mandelbread the single easiest traditional Jewish dessert to bake—until I traveled to Rome and discovered this tasty Italian cookie. Instead of shaping the dough into two nice loaves, baking and slicing, here you just press the dough into the pan and you’re done. To serve, you place it on the

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Marble Chocolate Chunk and Cinnamon Meringues

Recipe by Paula Shoyer

Marble Chocolate Chunk and Cinnamon Meringues

Growing up, I was never a fan of meringues because they were always just plain meringues. When I went to pastry school in Paris I learned to use meringues as the basis of cakes and other desserts and realized how much I liked meringues as long as they were paired with something creamy or chewy.

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Lemon Tart

Recipe by Paula Shoyer

Lemon Tart

One dessert at Le XXV and Korcarz, two kosher pastry shops in Paris, that you see in every pastry shop in city is the classic lemon tart, offered in every size from mini to large. When I had a dessert catering business in Geneva Switzerland in 1996 and 1997, it was one of my most

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Fruit Galette

Recipe by Paula Shoyer

Fruit Galette

What I love about this tart is that it is so versatile—you can combine many different fruits depending on the season. My favorite combination is plums or apricots, raspberries and blueberries. On a trip to Switzerland I made it with white nectarines and wild strawberries. You can also make this dairy with butter, but if

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