Croissants is the last recipe in the French Pastry Classics chapter! Hallelujah! I’ve learned so much, but I’m kind of excited for some (hopefully) shorter blog posts! This post includes a lot of photos because not only do I just love croissants, but also because I had croissants in Paris, and…

Hazelnut and orange japonais ♥︎. Two flavors I’ve surprisingly never put together that are phenomenal together. I totally plan on making macarons or cupcakes with them soon. Definitely heaven in a bite. Crunchy meringue and toasted hazelnuts on the outside, with decadent hazelnut mousseline and orange marmalade on the inside…

Mille-Feuille means a thousand leaves, which describes the many layers of flaky dough in this beautiful pastry. Doesn’t it just sound crispy and amazing? It’s made of layers of puff pastry with pastry cream between each layer, and sometimes fruit is added. If you’ve ever watched The Great British Baking Show, you…

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…

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,…

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…