We’re back with a new CAP patisserie recipe: Paris-Brest! Although there are quite a few of them on the blog, we’re far from done! And every year brings its share of novelties (for example, Jesuits and princess cream this year). A (relative) wind of novelty is blowing through the CAP patisserie! It’s symptomatic of the fact that you can be asked to prepare something completely out of the blue, using preparations you’ve already mastered. But today, we’re sticking with a classic!
Paris-Brest CAP patisserie
