Twenty-five years ago, or so, I found the magic. I was paging through a cookbook, the seminal “La Methode,” Jacques Pepin’s sequel to his even more seminal “La Technique.” As I was grazing through the ...
How to Make a Croquembouche (Profiteroles Tower) Step-by-Step ... MSN ...
If you do these two simple tricks, you have pâte à choux. While the choux are baking and puffing up beautifully, you make the pastry cream, which is also called crème pâtissière. This is basically a ...
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