Basics of French pastry class

Recipes profiteroles (pate au choux) with praline pastry cream lemon curd tart with meringue Class notes The tart crust was too bitter for my taste because of the vodka we added to the dough, and the meringue¬†didn't have enough time to set up so was a bit runny. The profiteroles (pate au choux) seemed a… Continue reading Basics of French pastry class