When it comes to nuts, I’m an almond girl through and through. Roasted, almond cream, almond croissants. If there’s almond’s in it, I’ve most likely had my fill! These almond cream turnovers are a tasty twist on Chaussons aux pommes and I’d have to admit, …

Praliné, not to be confused with American pralines, first made it’s appearance in pastry history in the mid to late 1600’s. It has since become a paramount ingredient in French pastry. You can easily buy praliné at any major pastry supply store in France. Most …

The leaves are changing colors, the weather is cooling off and I’m finding myself staying home all bundled up, more often than not. Back home in the States, fall means pumpkin patches, corn mazes, steaming cup of mulled apple cider etc. However in France, nothing …