1,770 egg yolk recipes

German chocolate cake using yellow cake mix doctored with melted German sweet chocolate, pudding mix, and buttermilk. Three layers stacked with classic cooked coconut-pecan filling between. The bakery-quality version of a backyard birthday classic.

White chocolate mousse spiked with rum, served in crispy homemade almond tuile cookie cups with raspberry puree and creme fraiche. A showstopping French-inspired dessert.

Grand Marnier flan cake with a caramel-lined custard layer beneath an airy chiffon cake, baked in a water bath and inverted for a stunning two-layer dessert.

Nusskipferl are Austrian nut crescent cookies made with a buttery sour cream yeast dough rolled around a sweet ground almond and egg white filling, baked golden.

Rich flourless bittersweet chocolate cakes molded in heart shapes, served on a silky pistachio custard sauce. An elegant make-ahead French-inspired dessert that chills for 24 hours before its grand reveal.

Weintraubentorte, a traditional German grape torte with a buttery shortcrust shell and a whipped egg white, almond, and fresh grape filling baked until golden.

Cran-raspberry cheesecake on an almond-genoise base, topped with decorative sponge cake cutouts. An elegant baked cheesecake layered with tangy cranberry-raspberry filling.

Traditional Slovak yeast doughnuts enriched with egg yolks, butter, and a hint of lemon rind. Light, pillowy fried dough rooted in Eastern European baking traditions. Makes 36.

Raspberry cheesecake cookie pizza with a giant butter cookie crust, cream cheese filling, swirled raspberry preserves, and toasted almonds. A dessert pizza that slices into wedges like a pie.

Asparagus cornet with lemon dressing wraps puff pastry into golden cones, fills them with crisp-tender asparagus spears, and serves over a homemade lemon-mustard mayonnaise. Restaurant-grade plated appetizer for special occasions.

New Year's Eve chocolate clock cake stacks three layers of egg-white sponge with stovetop chocolate cream filling and Hungarian chocolate frosting, then iced with a clock face for the midnight countdown.

Vintage gumdrop squares: chewy brown sugar bars studded with chopped gumdrops and walnuts, finished with a tangy orange butter frosting. A retro Christmas cookie tray treat.

Sour cream raisin and nut pie cooks in a double boiler with tangy sour cream, plump raisins, cinnamon, clove, and chopped nuts, topped with a torched meringue. Old-fashioned prairie pie classic.

Poached cobia fillets rolled and secured with toothpicks, served in a rich lemon-cream sauce made from the poaching liquid, egg yolks, white wine, and butter. Elegant French-style fish.

Classic cheesecake supreme with a cinnamon-walnut graham cracker crust and a creamy lemon-vanilla filling, plus four variations: low-fat berry marble, sour cream, chocolate, and chocolate swirl.

Classic Mornay sauce made in the microwave with a butter-flour roux, milk, egg yolks, cream, and Swiss cheese. A rich French cheese sauce ready in 10 minutes.