Orange tuiles are a fantastic way to dress up any dessert. They are buttery, crunchy and elegant. My friend and mentor Morgan Larsson shared this recipe with me many years ago. He is an incredible pastry chef and a fantastic person. Thank you Morgan!
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Craquelin is a great way to add visual contrast and an interesting texture to the top of pastries made with pate a choux. Craquelin is quite simple to make but will only stay crunchy for the day it is made. Fortunately, pate a choux is a simple process so be sure to give craquelin a try!
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