Chocolate Mousse

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What to do with Stale Croissants

Share this…PrintPinterestemailFacebookTwitterLinkedin​Croissants are still wonderful after a day or even two but after that they lose their magic.  You don’t want to put all that work into them just to throw them away and you can’t eat all of them in one day by yourself.  Well, you could but the French stay thin by enjoying…

Pate Choux

Share this…PrintPinterestemailFacebookTwitterLinkedinAdapted from Colette Christian’s recipe from one of my favorite Craftsy classes, : “French Pastry Shop Classics”: 12 oz whole milk 6 z unsalted butter 1 oz sugar 1/2 teaspoon salt 7.5 oz all purpose flour 6 eggs 1. Preheat the oven to 375 F 2. In a saucepan, bring the milk, butter, sugar,…

Creme Patissiere or Pastry Cream

Share this…PrintPinterestemailFacebookTwitterLinkedinMakes about 2 1/4 cups pastry cream 16 oz whole milk 4 oz sugar 2 teaspoons vanilla bean paste or vanilla extract 3 1/2 Tbsp cornstarch 4 egg yolks Pour 13 oz of the milk, 2 oz of the sugar and vanilla bean paste (if using vanilla extract then add it at the end)…

Caramel for Croquembouche

Share this…PrintPinterestemailFacebookTwitterLinkedin4 oz water 21 oz sugar 2 Tbsp light corn syrup Pour the water into a medium saucepan then add the sugar and corn syrup.  Stir briefly to combine then bring to a simmer over medium heat. Continue simmering until medium amber color achieved.  Slightly darker than honey but not as dark as molasses….

Croquembouche

Share this…PrintPinterestemailFacebookTwitterLinkedinYou will need: Approx 100 cream puffs (double recipe pate choux) 1 recipe caramel Approx 4 1/2 cups creme patissiere (double recipe) 15″x 5″ Foam cone from a craft store like Joann’s Parchment paper Flat head pins Serving tray or 12″ cake board A truncated whisk or fork (you can make your own truncated whisk…

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