• Recipe 8 of 61: Croquembouche

    The first time I tried making croquembouche, I’ll be honest, I was nervous. It looks intimidating. I ended up making the cream puffs too large and didn’t have enough. I was so disappointed when I went to stack them into a tower and only made it up 80% of the way. I…

  • Recipe 7 of 61: Coffee Religieuses/Religieuses Au Café

    Coffee Religieuses. Definitely something I’ve never heard of before. Basically, a large cream puff is glazed with fondant and then topped with a small cream puff (both filled with coffee pastry cream), coffee mousseline is piped into teardrops on the sides…and a swirl is piped on top…without all the decor,…

  • Recipe 6 of 61: Paris-Brest

    Paris-Brest is a pastry I’ve seen pictures of before but didn’t know what it was called or why it was called Paris-Brest! Sad to say, we never tried it in Paris…and definitely missed out! There was a chef named Louis Durand back in 1910 who created this delicious dessert to celebrate…

  • Passion Fruit Éclairs

    Technically this blog was created to post recipes from recipe books; however, when I made Jacquy’s éclairs, I knew I had to create my own, and I’ll tell you why! Éclairs originated in France, and when my best friend and I went to Paris, they were one of the mandatory…

  • Recipe 5 of 61: Chocolate Éclairs

    Technically, the next recipe in The Art of French Pastry is puff pastry; however, as it is going to be used four times in other recipes in this book, I decided on skipping it. It is very time consuming, and I didn’t want to waste it. Plus, the next recipe…

  • Recipe 4 of 61: Salambos

    I have made salambos twice. Once in 2017, when I originally started baking through The Art of French Pastry and the second being now. The difference between how my recipes turned out is crazy-it’s amazing how much I’ve learned in the past two years on my own! I decided to…