These fish-shaped waffles from Japan pack in red bean paste for an indulgent street food you can make at home. The styles of taiyaki vary from crisp wafer to soft pancake style. My recipe falls somewhere in between with a crisp and evenly browned exterior, but soft cake-like center. It's more like a waffle than it is a pancake or crisp wafer.

Like a mille feuille, a mille crêpe cake features many layers coming together for a unique textural experience. Each layer of crêpe wraps a thick layer of pastry cream flavored with matcha (Japanese green tea). This is a very simple cake to make and in just a couple of hours, you can have something incredible.

When it comes to pastry, you cannot get more "classic French" than cannelés (pronounced "can-eh-lay"). They come from the Bordeaux region of France, where they are a regional pride. And rightly so, because they are absolutely delicious accompaniments to tea, breakfast, or as a dessert.

This visually impressive strawberry entremet features fromage blanc, a creamy white cheese. The fresh strawberries and rich cream pair exceptionally well, especially with the hint of lemon in the cream. The cake layers have sponge which are soft and airy. Enjoy it for a special occasion after a nice meal.

Stone fruits start to come into season around the summer and some beautiful peaches have started to pop up in the farmer's market. Blending the flavor of peaches with milky panna cotta balances out the acid and makes for a classic creamy treat for warm weather.

This cherry tart uses beautiful fresh cherries on top of a layer of almond frangipane, all baked in a sablé breton shell. Unlike pâte brisée which is more commonly used for tarts with a softer and flakier crust, sablé breton is a French butter cookie. It packs more flavor and is a bit crunchier, which I think complements the baked frangipane filling very well.