Excerpted from The Dessert Architect by Robert Wemischner A DUO OF CREAM PUFFS, lemon and espresso fillings, with a frilly skirt of filo garnish for the top puff, divided horizontally by a cocoa tuile with a powdered sugar edge, sauced with lemon curd sauce. Yield: 12 servings The order of things Ma[...]
Posts Tagged ‘pastry’
Profiteroles with Crème Chantilly and Chocolate Sauce
From the demo: ArtBites: French Cuisine Courtesy of Maite Gomez-Rejon, Owner ArtBites Serves 6 For the crème Chantilly: 2 cups heavy whipping cream 2 tablespoons confectioner’s sugar 1 teaspoon vanilla extract In a large mixing bowl beat the heavy cream, sugar and vanilla extract together on high[...]