A pinch of Pâtisserie
San — R&D Pastry cheffeFrench pastry chef on a mission to make your next bake better on every level✨ PS: I'm also a certified naturopathic & nutrition coach. PPS : Yes I use butter !
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 56 | Founded | a year ago | Last Issue | 8 days ago |
| Active | |||||
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Pistachio, Rose Water & Strawberry Éclair
Nutty pistachio cream, strawberry compotée, rose water chantilly, fresh strawberries, and crunchy caramelized pistachios on top
To develop this week’s recipe, I had to meet my archenemy.
French Pastry Classics #8: Vanilla Mille-Feuille
Caramelized puff pastry, rich vanilla pastry cream, classic fondant and chocolate finish.
Hello and welcome back to French Pastry Classics! This is the series where we explore iconic French desserts. My goal with every episode is to give y...
Pistachio & Salted Date Caramel Cookie
Turning a cookie into a grand-hotel dessert: Brown butter cookie dough, roasted pistachios, pistachio praliné, crunchy caramelized pistachios, and a creamy salted date caramel
If you’ve been following this newsletter for a while, you know...
Blueberry London Fog Cake
Soft Earl Grey-infused cake, vanilla bean whipped cream, blueberry compote, fresh blueberries, lemon zest.
A few weeks ago, I tried a London Fog for the first time. I’d been curious about it for a while.. I know I’m late to the party, but...
Lemon Cheesecake Bars (Entremet Style)
Speculoos brown butter crust, zesty cream cheese mousse, lemon curd, light cream cheese whipped cream
Today we’re making cheesecake! With a little twist: we’re making an entremet-style version.
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| Subscribers | Engagement | 74 | Monthly Web Visits | ||
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French pastry chef on a mission to make your next bake better on every level✨ PS: I'm also a certified naturopathic & nutrition coach. PPS: Yes, I use butter !
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