These éclairs bear a decorative crackly topping called craquelin, a simple sweet dough that is draped over the choux before they’re baked. They add crunch and flavour, and keep the shape of the choux pastry ...
This showstopping dessert makes a stunning end to any meal. With 16 egg yolks, the crème pâtissière (pastry cream) filling is extremely rich, and best countered with a generous topping of tart, juicy berries.
If you are looking for a way to delight guests at your next dinner extravaganza, whip up this delectable dessert to impress them. Substitute Armagnac with port, rum or cognac for macerating the prunes.
Impress your guests at your next get-together by whipping up these decadent chocolate truffles. When slicing through the block of chocolate, use a knife that's been heated briefly for a sharp, clean cut.