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The Croquembouche is a spectacular French pastry creation that is served at special occasions. Its name is derived from the French words croquet en bouche, meaning ‘crunch in the mouth’.

The Croquembouche is a spectacular French pastry creation that is served at special occasions. Its name is derived from the French words croquet en bouche, meaning ‘crunch in the mouth’.

One aspect of French patisserie that I truly admire is their dedication to  making desserts look beautiful. Sometimes this means pearl sprinkles on top  of a perfectly iced éclair, while other times its just the simple idea of  serving a soufflé inside a polished ramekin rather than a paper-lined tin.  I've heard stories where French chefs sometimes won't even taste students'  creations at Le Cordon Bleu culinary school if the food doesn't look  pretty. It immediately receives a negative…

One aspect of French patisserie that I truly admire is their dedication to making desserts look beautiful. Sometimes this means pearl sprinkles on top of a perfectly iced éclair, while other times its just the simple idea of serving a soufflé inside a polished ramekin rather than a paper-lined tin. I've heard stories where French chefs sometimes won't even taste students' creations at Le Cordon Bleu culinary school if the food doesn't look pretty. It immediately receives a negative…

Love the very French aesthetic with San Pascual ... ( he's the patron saint of cooking & dining)

Love the very French aesthetic with San Pascual ... ( he's the patron saint of cooking & dining)

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