Spooky spider’s nest! Choux eggs, meringue spiders and spun sugar web.

Easy Cream Puffs

Sweet pastry crust evocative of a sugar cookie, a hidden chocolate lining, a velvety rich pastry cream filling & crown of fresh berries.

How do you make creme brulee even better? Put it in a buttery, flaking pastry shell.

What I did with over-ripe apricots…

Port Country Pâté

Passion Fruit and Apricot Patê de Fruit

Strawberry Pate de Fruit Cake

Highbrow meets lowbrow in the most delicious way possible – bacon cheddar ranch gougères

Strawberry Pate de Fruit

Come see what it’s made of. Utterly delicious!

Smooth and creamy Pâté in minutes, made in the food processor with a secret ingredient

Trout pâté – looks fancy, tastes great and is really easy to make (for the Daring Cooks May challenge)

The Daring Cooks’ challenge has gone French this month with a delicious pork liver pâté and baguettes

Cream puffs are so quick and easy to make that you’ll wonder why you’ve never made them before!

Daring Cooks June Challenge – Chicken Liver Pate with hazelnuts on Pesto Bread!

Croquembouche filled with passionfruit curd and pastry cream, covered in crisp caramel. For the Daring Bakers.

Potted Meat…not as fancy as a Rillette or a Pate, but still impressive and so easy to make.

Choux filled with banana pastry cream for a Croquembouche

The May 2010 Daring Baker’s Challenge was to make a Croquembouche–a tower of cream puffs.

Tarte Aux Pomme. Made during my pastry arts class at the FCI.

La Palette’s Strawberry Tart. A simple and incredibly delicious Spring tart!