Oh, French Pastries, why must you be so time-consuming and so totally worth the effort?
Just your everyday choux pastry —
— with some almonds on top.
Brace yourself for the next step.
The filling: pastry cream, praline paste, and 12 tablespoons of butter. Umm, do the math. There’s only eight servings here, people.
I was a little worried that the pastry wouldn’t be up to snuff, but I assured Jake that we could not go wrong with all of that butter.
There are many different versions of this recipe out there, but I got this one from this beautiful book.
This isn’t something I would make every weekend, but I sure am glad I tried it.
Eat Well and Savor.