Profiteroles with Pastry Cream, "Swimming Swans," Parisienne Gnocchi and Gougère. Jacques makes pâte à choux -- the simple cream puff dough that is the basis for a variety of sweet and savory dishes.
Zimfour petit fours, Chocolate Truffles, Parmesan Cheese Straws and Puff Pastry Sticks. This menu of sophisticated tea-time treats includes Zimfour petit fours and Candied Lime and Orange Peels.
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