Amorette's Patisserie in Disney Springs takes a traditional French dessert and makes it easier for park guests to enjoy ...
Twenty-five years ago, or so, I found the magic. I was paging through a cookbook, the seminal “La Methode,” Jacques Pepin’s sequel to his even more seminal “La Technique.” As I was grazing through the ...
On a recent trip through Quebec's Eastern Townships, I came across croquembouche on a restaurant menu: a tower of cream puffs filled with cream, curd or pastry cream, traditionally glued together with ...
Pastry chef Paola Velez's variation on a traditional croquembouche features homemade cinnamon doughnuts instead of cream puffs.
Preheat the oven to 180°C/350°F (fan-forced) and line a baking tray with non-stick baking paper. Make the choux puff mixture in two batches. For each batch, put the butter with 360 ml (12 oz/1½ cup) ...
The audio version of this article is generated by AI-based technology. Mispronunciations can occur. We are working with our partners to continually review and improve the results. Croquembouche ...
On a recent trip through Quebec's Eastern Townships, I came across croquembouche on a restaurant menu: a tower of cream puffs filled with cream, curd or pastry cream, traditionally glued together with ...
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