BOUCHE DE NOEL recipe
I really like this recipe, mainly because it is partly from Papa Jacques Pepin, the Dean of my school. I am thinking about making it into smaller, individual logs for selling at holiday time. Perhaps in mini madeleine pans, two layers, pastry cream filling and a nice frosting, maybe not buttercream unless I can make a tasty one. The pastry cream can vary in flavor to make variations.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment