I’ve never had pistachio eclairs from a bakery even though I know they’re available. My friend Peter Swiek, founder of told me he tried them at a bakery outside DC one time. I had just made my churro eclairs and was excited to try another flavor combination. I researched a few methods for making pistachio Continue reading
Fillings
Lemon Meringue Pie Recipe to Pucker Up For
Lemon meringue pie is the latest citrus dessert for me to try. Citrus desserts are some of my favorites. Lemon tarts, lemon bars, blood orange bars, the stronger/sharper the citrus flavor the more I love it. I had grand plans to make a dessert using grapefruit but unfortunately, grapefruit doesn’t play nice with the meds Continue reading
Amazing Pastry Cream Clouds
Not gonna lie, I feel like I’m phoning it in on this recipe making pastry cream clouds. Take two recipes I’ve already posted, combine them, and post another recipe. That being said, I love pistachio pastry cream and find making it relaxing. Any pastry cream really, but this one especially since it doesn’t require chopping Continue reading
Delicious Pistachio Pastry Cream Recipe
This recipe for pistachio pastry cream uses pistachio extract to get a subtle flavor that isn’t overpowering. Other recipes might call for pistachio paste. However, I found that the pastry cream wasn’t as light and the texture wasn’t as smooth. While the extract might be seen as a shortcut, I say, who cares? It tastes Continue reading
Amazing Churro Eclair Collaboration Recipe
A churro eclair, or Maximilien, as I like to call them is pretty much what it sounds like. When I was making churros, the dough was very similar to pate a choux. I had the thought of why not make Mexican hot chocolate pastry cream and put it in an eclair. While I might not be the Continue reading
Basic Pumpkin Spice Latte Eclairs Recipe!
The biggest reason I love fall is because of the Mcsweeney’s article; “there’s a nip in the air and my house is full of mutant f*cking squash.” And since I received a request for fall recipes as well as a request for eclairs, I decided to combine the two. What screams fall more than a Continue reading
Simply Delicious Almond Paste Recipe
Almond paste is used in a wide variety of baking recipes in Germany as well other European countries. I greatly enjoy making and consuming German baked goods. So I figured this recipe would be a good idea to post so I can reference it on future bakes. Apparently there’s a difference between almond paste and Continue reading
Pear Jam Recipe to make you feel “Alive”
Pear jam is not something I’ve found on grocery shelves in the states. I haven’t really looked for it the times I’ve been in Europe but I feel like they probably have it. At any rate, I can’t get it here so I found a recipe on USApears and adjusted it slightly for what I Continue reading
Croquembouche Recipe if You’re Bold Enough
If you’re actually making this, there’s no doubt you’re bold enough. The croquembouche is a classic French dessert and is absolutely delicious. The crunch of the hard caramel top into a light, sweet, and airy puff pastry ball filled with a velvety smooth chocolate cream is one of the most delicious things I’ve ever tasted Continue reading
Fruit Mincemeat Recipe
Mincemeat is a delicious combination of dried fruit and zest with butter, sugar, and alcohol. Prepare this mixture ahead of time and store in the fridge for use in various recipes. My favorite recipes to use mincemeat in are Stollen bread and hot cross buns. This recipe makes enough mincemeat for at least three separate Continue reading