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 | I love a good pastry. Who doesn't enjoy popping into the bakery and choosing the perfect, little bag of treats to take home? Buying pastries on a regular basis is an expensive habit, so learning how to make your own protects your pocketbook. I can't guarantee anything about your waistline, though, because once you learn a few recipes, you'll be making your own signature creations. Again and again. Promise. | |
Vanilla Pastry Cream Recipe
 This is the foundational pastry cream recipe in patisseries worldwide. Vanilla pastry cream can be used in profiteroles, or cream puffs, Napoleons, eclairs, tarts, and Genoise cake. The use of creme patisserie is limited only by your imagination; grace a simple or an elaborate French dessert recipe with it. The results will be equally delicious.
| Pain au Cinnamon Recipe
Cinnamon rolls, pain au cinnamon, or pain au cannelle, whatever name you call them, they're the most recognized breakfast pastry in the world. This pain au cinnamon recipe features pastry slathered with sweet vanilla filling, dusted with a hearty dose of cinnamon, and rolled into its signature spiral shape before being baked to golden perfection.
| Chocolate Eclairs Recipe
 This traditional chocolate eclair recipe uses vanilla pastry cream as a filling and rich, almost ganache-like chocolate glaze. Make this treat using a super simple choux pastry dough for a base and you will have the exact pastry seen in bakery windows worldwide. Not a seasoned baker? This chocolate eclair recipe is beyond delicious, very easy to make, and attractive, even if you're not a pro.
| Maple Pets de Nonne
This is, by far, my most controversial recipe. The golden, buttery maple results are delicious, but the name alone, which I will not mention here on the newsletter, inflames well-mannered ladies everywhere. Conversely, the name is a source of delight to French-Canadian children. This traditional French recipe was originally for a light choux puff, but in Canada it evolved as a way to use leftover pastry scraps. This treat is brushed with butter, sprinkled with sugar, and rolled into spirals. The pastry spirals are then baked into crispy, flaky confections that are best eaten fresh and warm from the oven.
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