COFFEE ECLAIRS AND PARIS-BREST

I decided to combine these 2 recipes because the base of each is Pate a choux. If you’ve followed me at all, you’ll remember that Pate a choux is my favorite pastry to make because of it’s versatility. Eclairs, cream puffs, churros, cheese puffs and those giant caramelized towers called Croquembouche are all different adaptationsContinue reading “COFFEE ECLAIRS AND PARIS-BREST”

BROWN BUTTER ALMOND TUILES

Let’s talk Tuiles. The Tuiles’ classic shape is sort of the shape of a potato chip. They are traditionally draped over your rolling pin moments after being taken from the oven. Then they set up into these delicate, crispy little wafers. Adaptations of the classic, include draping over muffin tins or bowls before they setContinue reading “BROWN BUTTER ALMOND TUILES”

SABLE BRETON and SPICED PECAN SABLES

These are a French butter cookie. Sable means “sandy” and Breton is the Britany region of France. The recipe is fairly easy, with the heavy hitter being (of course) the butter and eggs. Sable Breton is a very plain and classic cookie with a traditional crisscross pattern. The spiced pecan sables, take this low-key cookieContinue reading “SABLE BRETON and SPICED PECAN SABLES”