Last week, I went to the Carnegie Library of Pittsburgh and I found a culinary jewel: “The Art of French Pastry” by Jacquy Pfeiffer, founder of the famous French Pastry School in Chicago. So, I picked this book to do my first ever cookbook review for Inspired Pastry. As I have mentioned before, I am fairly new…
Category: The Art of French Pastry
The Art of French Pastry – Pâte à Choux
Pâte à Choux is one of my favorite preparations because of its versatility and rich flavor. You need Choux Pastry to do Profiteroles and Eclairs, two of my favorite French desserts. And things get even better if I tell you that you can also prepare Churros, one of most famous Spanish-Mexican desserts just by frying…
Inspired Pastry 