Classic Paris Brest with Hazelnut Mousseline Cream What is the origin of the Paris Brest? The Paris Brest is a classic French pastry created in 1910 by pastry chef Louis Durand to commemorate the Paris–Brest–Paris bicycle race. Its circular, wheel-like shape is a nod to the bicycle tire, symbolizing the endurance and prestige of the race. Originally, it was designed as a high-energy pastry for cyclists, made with rich choux pastry and calorie-dense praline cream. Over time, it became a staple of French patisserie and is now enjoyed as a luxurious dessert rather than a sports snack. The shape is … Read more

Pistachio Tart with Whipped Ganache and Praline Can I make this pistachio tart in advance? The shortcrust pastry dough can be made up to 3 days in advance and kept in the refrigerator, or frozen for up to a month. The tart shell itself can be blind baked and stored in an airtight container for 1 to 2 days at room temperature before filling. The baked pistachio cream layer should be cooled and chilled fully before topping with ganache. The pistachio ganache can be prepared a day ahead and kept in the refrigerator until whipped and piped. Once the pistachio … Read more

Almond Galette with Summer Fruit Can I make the almond galette dough in advance and freeze it? The galette can be frozen for up to 2 months. Once the dough has been mixed and shaped into discs, wrap each disc tightly in plastic wrap and place it in a freezer-safe bag or container. When you’re ready to use it, transfer the dough to the refrigerator and let it thaw overnight. Before rolling it out, allow the dough to sit at room temperature for 10–15 minutes so it becomes pliable. Freezing the dough in advance is a great way to streamline … Read more

Almond Sticky Buns with Salted Toffee Glaze Can I prepare almond sticky buns in advance? Yes! The most efficient method is to prepare the dough and complete the first rise, then refrigerate it overnight. This long, cold fermentation improves both flavor and texture. You can also shape the buns, place them in the baking dish over the toffee glaze, and refrigerate them overnight for a second rise in the fridge. The next morning, allow them to come to room temperature and rise further, if needed, for about 30 to 45 minutes before baking. What is the best way to store … Read more