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Recipe: Paris-Brest with mousseline cream

It was 1910 when pastry chef Louis Durand created upon request one of the most famous French desserts of all

Some time ago I decided to make green macarons and so I bought a powdered green colouring (which for some

This is one of the pastry “secrets” that differentiate a home-baker from a “pro”. I’m talking about this super-shiny chocolate

Now that I don’t have to “study” for my pastry exam anymore and I don’t have to prepare the old-fashioned,

You can’t go more classical than this! The mille-feuille is a traditional French pastry that can be found in any

In the past, I wrote on the blog about Chiboust cream or mousseline cream, which are variations on pastry cream with the