Breakfast toast: marinara, poached egg, basil and parmesan
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Cream Puff Pastry absolutely love these, Also Adapted from The Joy of Baking cup grams) all purpose flour teaspoon granulated white sugar teaspoon salt cup tablespoons) grams) unsalted butter, cut into pieces cup ml) water 2 large eggs, lightly beaten
Crème mousseline cream – now I’m eating these and I’m loving it! What cream do you use for your cream puffs? Pastry cream or whipped cream? Now here goes an alternative for your cute little puffs: mousseline cream. It’s … Continue reading →