Choux Pastry

My favourite memory of eating choux buns was when I was an au pair; one free Saturday, some friends and I stopped off at Odette, a little bakery in the centre of Paris which claims to make the β€˜les meilleurs … Continue reading


The fraisier is normally found sitting proudly under the counter of French patisserieΒ with its attractive counterparts, tempting shoppers with promise of gourmandise. Β A fraisier (une fraise = strawberry) consists of two layers of light Genoise sponge, crΓ¨me mousseline, a thin … Continue reading