A few months ago we were visiting Paris, and in Montmartre, there were several pastry shoppes with large meringues. And by large, I mean the size of someone's head, or an American football. They were ...
A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in a pastry store, I find that the glazed ...
How do I get the filling inside a pâte à choux (cream puff)? Do I have to cut a hole in the baked pastry form? Also, is there a way to get the filling inside without a pastry bag? Using a pastry ...
I'm travelling in Europe right now, and in France, Spain, and Italy I've had croissants and similar pastries. Unlike the ones I've had in America, these have a bit of sweetness to them - my intuition ...
I have a recipe for macarons that works well; it says to use 2 trays while baking to get the raised lip. I find if I crust the macarons overnight, that the lip comes up because the goo inside ...