In the same pot over medium-high heat, add the onion and shallot and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the tomato and cook until the liquid evaporates, 3 minutes. Add the tomato paste and cook, stirring, for 1 minute. Stir in ¹⁄₂ cup stock and ¹⁄₂ teaspoon salt, scraping up the browned bits from the bottom of the pan. Cook until the liquid is mostly evaporated, 5-8 minutes. Return the thyme, garlic, bay leaf, sausages, and chicken (skin side up) to the pot. Transfer to the oven and roast until the chicken is cooked through, about 10 minutes. Move the chicken and sausages to a platter.

Set the pot over medium-high heat. Add the wine, piquillo peppers, and remaining 1 cup stock and bring to a simmer; cook, stirring occasionally, until the liquid is reduced by half, about 10 minutes. Remove from the heat. Add back the chicken and sausages, and the potatoes if desired (or serve them on the side). Serve directly from the pot or on a platter, sprinkled with the apple, parsley, and piment d'Espelette.

Uncover the pan and place the fish pieces skin side up in a single layer atop the vegetables. Nestle the clams in between the fillets and season the fish with salt to taste. Cover and cook until the fillets are just opaque at the center and the clams have opened, 5-7 minutes. (Discard any clams that do not open.)

On a deep serving platter, scatter the vegetables, then place the fish and clams on top. Spoon the remaining broth over the fish and garnish with chopped parsley and Espelette pepper, if using; serve immediately.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar; beat on medium-high speed until light and airy, about 3 minutes. Scrape down the bowl and add 1 egg plus 1 egg yolk; beat on medium-low speed to combine. Add the flour mixture in two batches, beating on low speed until just incorporated each time.

Remove the bowl and form the dough into two equal balls using your hands (do not overhandle). Place one ball between two large sheets of parchment paper, and roll out the round to about 11 inches in diameter; place on a baking sheet (do not remove the paper). Repeat the process with the other ball of dough, rolling it out to about 9 inches in diameter. Stack the dough disks on the baking sheet and refrigerate until firm but still flexible, 30 minutes to an hour.

Set a rack in the top third of the oven and preheat to 375°. Grease a 9-inch round cake pan with butter. Add a parchment round to cover just the bottom of the cake pan.

Retrieve the dough rounds and let rest at room temperature for about 5 minutes. Carefully peel away the paper around the larger round of dough. Place the dough in the prepared pan and press it gently into the corners; trim so that the dough reaches halfway up the sides. Add the cherry preserves to the center of the dough, and spread with the back of the spoon to coat evenly, leaving a ³⁄₄-inch border around the edges. Remove the paper around the smaller round of dough, then place it atop the cake pan. Trim the edges so that the dough just fits inside but still touches the sides of the pan. Using fingers, press down around the edges, tucking the dough ends in and fusing the two doughs together.

In a small bowl, beat the remaining egg with a few drops water. Brush the top of the dough generously with the egg wash. Then, using a small, sharp knife, create a pattern of crisscrossed lines.

Bake until the top is golden, 30-35 minutes. Remove to a rack and let cool 5 minutes. Use a paring knife to dislodge the cake's edges from the pan. Gently invert onto a flat plate, then invert again onto another plate or stand. Let cool completely. Slice into wedges and serve.

Return skillet to high heat, and add stock; cook until reduced until to ¹⁄₂ cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.

Place remaining butter on a sheet of plastic wrap; cover with another sheet. Using a rolling pin, pound and shape butter into a 6″, ½″-thick square; set aside. Using rolling pin, roll dough into an 16″ square on a lightly floured work surface. Unwrap butter square, and place on dough so its corners line up with the middle point of each side of dough square; fold dough corners over butter so they meet in the center. Roll dough into a 12″ x 9″ rectangle, and then tri-fold dough like a letter. Roll the dough into a 12″ x 9″ rectangle and repeat folding. Wrap in plastic wrap; chill for 30 minutes. Repeat rolling and folding dough twice more; chill for 1 hour.

Roll dough into a 20″ x 14″ x ¼″ thick sheet; halve lengthwise. Cut each half into about 9 triangles, about 3 ½″-wide at their base; cut a ½″-deep slit in the middle of each wide base. Place 1 chocolate bar parallel to the base near the cut; holding the tip of the opposite corner down, roll the base over the chocolate toward the tip until it forms a tight roll. Place croissant on a parchment paper-lined baking sheet, tip side down, and brush with egg wash. Repeat with remaining triangles, bars, and egg wash. Let croissants sit until doubled in size, about 2 ½–3 hours.

Heat oven to 375°. Working with one baking sheet at a time, brush croissants with more egg wash; bake until deep golden brown, about 20 minutes.