What do you get when you level up on choux puff pastry? We had a eureka moment when the three of us taste-tested this Paris Brest recipe – perfect pastry with crunch, filled with a velvety smooth hazelnut mousseline made with creme patissiere, hazelnut paste, icing sugar and a whipped butter (which is so light!)…
Tag: Pastry
Choux Au Craquelin
Let me just start by saying choux pastry isn’t as difficult as you perceive it to be. It’s just science – eggs, fat and water doing its thing when heated, evaporating and expanding. I love watching it through the oven glass, seeing it rise and expand (time lapse anyone?) effortlessly and with such grace. I’ve…
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