Hmmmm… who doesn’t remember a delicious homemade custard finished with relish by the teaspoonful? In pastry-making, it’s probably the second most widely used cream after crème pâtissière. We tend to confine it to making floating islands or chocolate fondants, and that’s a shame! Although it…
Choux pastry is a technique that gives a lot of CAP pastry apprentices the willies. In my opinion, the most complicated thing about this recipe is that it’s hard to know what went wrong. You may have the impression that you’re doing everything right, but…
Some time ago, I published an article on the 7 tips to make up for almost any recipe. In that article, I listed my tips for correcting a failed recipe in terms of the tools used. Today, I decided to list my tips for fixing…
