Tea and pastries aren’t only a thing in England! Learn how to make beautiful and delicate “petits-fours” that you can serve with tea, or as a dessert, or even as a “café gourmand” (espresso with an assortment of small sweets).
Today’s recipes:
Macarons framboise (raspberries macarons)
Petits choux à la crème (cream puffs)
Madeleines chocolat-pistaches (chocolate and pistachios madeleines)
Here are the recipes (if you can make the macarons and puffs the day before, it’s better):