I love Paris-Brest. It's a chou, filled with hazelnut praline butter cream. Pretty technical to do, but very rewarding. But what I discovered during quarantine is the right crust for lemon curd pie: it's called 'pâte sucrée' ( sweet short crust ) and it's a game changer.
I love Paris-Brest. It's a chou, filled with hazelnut praline butter cream. Pretty technical to do, but very rewarding. But what I discovered during quarantine is the right crust for lemon curd pie: it's called 'pâte sucrée' ( sweet short crust ) and it's a game changer.
Oh shit those’re both going on the list.
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