Travel the World Through Your Taste Buds: Leaving France
Au Revoir my lovely readers. Today will be our last day in France, so naturally I had to go big on the desserts!
Where are we going?
The dessert I made for you all has some confusing origins. No one truly knows the area in which they were invented, but French Chefs are credited with making them as they are today. The flavors I used play tribute to Parisian flavors, by using things such as raspberries and almonds. Almond flour is commonly used to make macaroons but because it was too expensive (around 10$ for a small bag) I decided to give my best at making this other well known French Dessert.
What are we making?
This week I chose to make profiteroles for dessert. For those of you who don’t know what those are, they are commonly called Cream Puffs! Making cream puffs always comes off as being extremely challenging because Choux pastry is seen as the most difficult type of pastry. I really enjoyed making these cream puffs, they were a basic Choux pastry base filled with a sugar-free raspberry whipped cream, topped with a chocolate ganache and slivered almonds.
This has to be on of the best desserts I have ever made! But sadly now we must leave France.
Join me next week when we fly off to the land of my origins, Italy!
And Remember to Take a Bite Out of Life!
Ratings:
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Difficulty –
Appearance –
Would I Make it Again –
