Currently uploading some new etsy listings and prepping for flower night at my cake decorating class, but wanted to upload a quick and dirty blog post of this week’s baking project. Made some Pate Sucree from the Bouchon Bakery cookbook, cut some pieces out and filled them with jam. Got the idea from the Joe Pastry blog. They’re nothing to write home about, but way better than Kelloggs. The Pate Sucree is incredible, and it will be featured prominently in next weeks blog post.
Here are some photos: