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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.





About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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