Day 73 of french pastry school! This week they are making croquembouche, which is cream puffs and caramelized sugar often ...
Day 76 of French pastry school involved pulling sugar and finishing the croquembouche. This pastry student makes sugar decorations for her croquembouche wedding cake.
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 ...
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