Day 14

9 03 2011

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

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21 03 2011: Meposter (22:02:15) :

Glad to see an update.

Those eclairs look tasty.

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