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If you watch Raymond Blanc on the weekends and marvel over his lovely sweet puddings and cakes then this is going to be the master class for you without a

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from Natalie Eng | Pâtisserie & Food Photography

Paris Brest

Paris Brest - 5 components: 1. éclair pâte à choux 2. praliné mousseline 3. crunchy liquid praliné 4. crispy thin hazelnut wafer 5. crumble for the choux

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from Fooding Rookie

Pierre Hermé’s Lemon Tart

PIERRE HERMES' LEMON TART ~~~ the above image is shared with us from the book, "fannys patisserie: original französische rezepte" http://www.likeastrawberrymilk.com/2015/04/paris-pastry-club-a-giveaway/ the recipe can be had at this pin's link.

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