I really enjoy baking with figs. In recent months I’ve made fig bars and fig jam, and I’m always on the lookout for new ways to incorporate them into my pastry work. This fig, …
Pastry School Diary – Intermediate Pâtisserie, Week 1
Intermediate Pâtisserie, Week 1: Galette, Pithivier, Mille Feuille! It’s hard to believe, but summer has come and gone, and the fall term at LCB is in full swing. And unlike Basic Pâtisserie, which started out …