A new brunch idea with these phyllo pastry burritos, filled with mushrooms, scrambled eggs and baby spinach. I serve it with a dip, which is made of sour cream, whole grain mustard and chives. Preheat the oven to 400°F. Heat up a tbsp olive oil …
Another brunch/sweet snack idea today, you can either do this pastry cream and chocolate filled brioche in individual buns or as a cake. You can also replace the chocolate chips by raisins soaked in rum. I usually like to start making brioche the day before, …
This Montreal-Style Bagel recipe is from the book Feast. I changed the process a bit and the way to shape the bagels. They’re rolling the dough when I simply shaped it as a ball and made a hole with my index finger. Here is a …
This brioche mousseline recipe is from Philippe Conticini, one of the most admired pastry chef in France. It is a very rich brioche that contains a good amount of butter and eggs, which makes the dough very sticky.
