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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 pastries I had on our list to try. I had seen nothing but the most beautiful éclairs from L’Éclair de Génie and was SO EXCITED when we finally located their shop after what felt like forever trying to find it! The shop we went to was located inside a building with no signs! My excitement couldn’t be contained when we not only found L’Éclair de Génie but also Pierre Hermé in the same place! Macarons are a…
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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 is éclairs ♥︎ I grew up on éclairs. At least, I thought I did. I thought Long Johns were éclairs. We got those from the local gas station all the time as kids. Little did I know….Long Johns are actually long rectangular donuts made with yeast dough and fried. They’re usually filled with bavarian cream or a very sweet frosting. Éclairs are made with non-yeast leavened dough (pâte à choux) and baked. They’re primarily filled with pastry cream but I’ve…
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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 keep pictures from each day to show a bad batch and a good batch. Difficulty in 2017: 4/5, purely because it was the first time I made pâte à choux AND pastry cream AND caramel…and I had to make the caramel twice… Difficulty now: 2/5, this recipe came together so much easier the second time. Granted, there were two years in between, but I think it helped I had made them before. Taste in 2017: 3/5.…
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Recipe 3 of 61: Pastry Cream
I think I’m in love with pastry cream. It’s one of the best and most important recipes to know how to make as it can be used to fill cupcakes, tarts, cream puffs, and many other pastries. You could even just eat it straight from the bowl… My absolute favorite way to eat pastry cream is as a filling (that is mixed with whipped cream) in my favorite doughnut of ALL. TIME. If I could only have one doughnut for the rest of my life, it would be this one. Maybe I’ll post the doughnut recipe on here, once I’m finished with my goal of baking through The Art of French Pastry. Just look at those vanilla bean specks! Absolute heaven on earth ♥︎ Many of you have probably…
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Recipe 2 of 61: Brioche
Difficulty: 3/5 Taste: 5/5 the first time I made it, 3/5 the second time. I’ll explain. How long it took me: 2 days Brioche. The butteriest of breads, so light and airy and sweet. This post is a doozy…it is long…this first chapter is no joke! After I get through learning these basics in chapter 1, I don’t think the posts will be as long 🙂 Props to you if you read through the whole thing! I’m definitely learning a lot! Brioche is a two-day process. I’ve actually made brioche before in a couple of hours, but it didn’t even begin to compare with texture or flavor, and it was really dense. Some things you just have to be patient for. I feel like bread forces you…
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Recipe 1 of 61: Pâte à choux / Choux paste
I first heard of Jacquy Pfeiffer when I watched “Kings of Pastry” about five years ago. Back then, I wasn’t really into baking yet, but I was still blown away by how talented the pastry chefs were. When I decided to start this journey, it took me a LONG time to narrow down what book I would bake from first. I really debated between him and Rose Levy Beranbaum’s “The Baking Bible”. I decided on Jacquy because I honestly hadn’t heard much about him compared to Rose Levy Beranbaum. Plus, an entire book of pastries sounded extremely difficult, yes, but also extremely delicious, challenging, and fun. I went with him because I really wanted to push myself. Jacquy is the cofounder of the French Pastry…
Baking through one recipe book at a time
