The end result is this, a crisp exterior and a delicious surprise in the center.
I also finally figured out how to publish my Favorite Blogs, thanks to Food Blog S'Cool! Thanks Becks and Posh for adding this to your already wonderful blog!
Monday, April 18, 2005
Chausson au Abricot
This weekend, a rainy and cold Paris spring weekend, I decided to whip up some Puff Dough. As it turns out, I've got to be at a coffee at my son's school tomorrow. Great excuse to practice. I made some Pastry Cream and some Almond Cream. Lets not talk about my high cholesterol levels, OK!!
The end result is this, a crisp exterior and a delicious surprise in the center.
I also finally figured out how to publish my Favorite Blogs, thanks to Food Blog S'Cool! Thanks Becks and Posh for adding this to your already wonderful blog!
The end result is this, a crisp exterior and a delicious surprise in the center.
I also finally figured out how to publish my Favorite Blogs, thanks to Food Blog S'Cool! Thanks Becks and Posh for adding this to your already wonderful blog!
Subscribe to:
Post Comments (Atom)
1 comment:
Wow. You made Chausson at home. from scratch. When can I come over?
I had a pear chausson here in Ca. at Della fattoria cafe in petaluma and I had as much fun taking in it's heady butter scent as I did eating it. I told the owners that it tasted like France and it was the exact right color. Because in puff, color is flavour! Next time will you take a photo of the interior? I love these French pastries where the treasure is hidden inside!
Post a Comment