Paris Brest Dessert with Praline Cream Why is it called the Paris Brest dessert? The Paris Brest dessert was created in 1910 by French pastry chef Louis Durand to commemorate the Paris–Brest–Paris bicycle race. Its circular shape represents a bicycle wheel, symbolizing the endurance and spirit of the race. Over time, this pastry became popular across France for its nutty praline cream and light texture. In America, the Paris Brest dessert is often seen as a showstopping French pastry, loved for both its historical origin and luxurious flavor. How should I store the Paris Brest dessert? Keep it refrigerated in … Read more

Dessert Calzone with Creamy White Chocolate Filling Can I make this dessert calzone ahead of time? The dough can be made up to 72 hours in advance and stored in the refrigerator, which actually improves its flavor and texture. You can also pre-assemble the calzones without baking and keep them covered in the fridge for several hours. When ready to serve, bake them directly from chilled to ensure the filling stays creamy and the dough turns golden and puffed. Can I freeze the calzone before or after baking? Both. To freeze unbaked dessert calzones, assemble them fully, place them on … Read more

Chocolate Biscoff Cookies How do I keep the Biscoff filling from melting completely? The key to maintaining a molten yet intact center in chocolate Biscoff cookies is freezing the Biscoff spread before baking. It should be frozen for at least one hour, preferably longer, so it stays firm while the cookie dough sets in the oven. Using cold dough also helps slow the melting process, ensuring the spread remains creamy instead of fully liquefying. Avoid overbaking, since excess heat will cause the filling to blend into the dough rather than stay distinct inside the cookie. Can I use crunchy Biscoff … Read more