The Paris-Brest is possibly my favorite dessert. I first had it on a Parisian balcony with a view of the Eiffel Tower and came to this course to learn how to make it. This expands on and improves an already awesome pastry, and goes into explanations of individual components and how to make them right, such as the choux and diplomate cream.
A good way to challenge yourself and love the results!


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