These sweet citrus treats are presented in a fluted tart pan that's wrapped in glassine, tied with ribbon, and topped with a label that evokes old-fashioned dime-store packaging. A batch of each flavor will yield enough for one 7 7/8-inch tart pan, plus leftovers (for snacking).
Dollops of orange-and-rum pastry cream and whipped cream fill this festive pastry wreath, which is made with pate a choux, the same batter used to make cream puffs. Once baked and cooled, the pastry should be filled and served within an hour or two.
John Barricelli, the host of "Everyday Baking from Everyday Food," on PBS, prepares this chocolate-filled panettone for Christmas. Nuts, candied fruit, and, in more contemporary incarnations, chocolate chunks are folded into the dough, which is baked in a pretty paper mold.