beckyMade with a classic French choux pastry recipe, these miniature choux buns filled with vanilla bean pastry cream, dunked in caramel glaze, and finished with a sprinkling of crushed pistachios are sure to delight. Learn …
Pastry School Diary – Basic Pâtisserie, Week 5
Week five was a busy one: Eclairs, Mille-Feuille, and the St. Honoré Cake. Over the course of the week we had another product identification course, three demonstrations, and two practical lessons. Plus, I did some …