Day 14:
- Eclairs
Pâte a choux. Stuff’d with 1) decadent Belgian chocolate and 2) espresso pastry cream. Dressed with a shiny glaze.
Scrumdidly-icious.
Banzai Tip: dry roast ground coffee to make give your espresso pastry cream a bolder, richer flavor
Day 14:
Pâte a choux. Stuff’d with 1) decadent Belgian chocolate and 2) espresso pastry cream. Dressed with a shiny glaze.
Scrumdidly-icious.
Banzai Tip: dry roast ground coffee to make give your espresso pastry cream a bolder, richer flavor
