Yulelog made of vanilla custard cream filled puffs / Bûche « trop chou
Millefeuille, Christophe Michalak (Le Plaza Athénée, Paris) Insert :<>) <here!
A photo posted by Ayako Kurokawa ( on Apr 2016 at PDT New York City pastry sculptor Ayako Kurokawa created a wonderfu
Art de la table - Eclair Viennetta (by Christophe Michalak)
Fraisier individuel à la pistache - had this in a restaurant for the first time the other day. Btw, I called it Frazier (as in Frazier Crane how embarrassing
Très Choux :)))
Chloé Délice: Fraisier with Marzipan topping. Recipe is in French.
Je sais pas seqeu sais , mais sa a l'aire bon .
Dacquois
Strawberry Orange Blossom (genoise sponge cake kirsch syrup chiffon and strawberries)
