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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…
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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…
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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…
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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…
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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…
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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…
Baking through one recipe book at a time
