The bakers in the Great White Tent were given the challenge of making 24 éclairs — 12 each of two different flavors. I chose to make Key lime éclairs topped with toasted Swiss meringue and chocolate éclairs filled with a stracciatella cannoli filling.
Because of their small stature, canapés often feature stronger flavors and richer ingredients than you’d be able to eat in larger quantities. This Signature Challenge called for 12 each of three different kinds of savory canapés. I made smoked salmon-stuffed choux puffs with fresh dill, caprese tartlets with homemade pesto, and parmesan-and-black-sesame crackers with fig-and-goat-cheese spread.
Its name means “nun” in French, and this popular pastry is found in patisseries and boulangeries all over France. Made of pâte à choux and filled with pastry cream, two buns, like little cream puffs, are stacked on top of each other and decorated to look like nuns dressed in their habits.
Only the French would name a pastry after a bicycle race, but I messed with their tradition a bit. Originally, the Paris-Brest was filled with praline cream. I decided to mix it up and make a fruity variation, with mango curd as the base layer, followed by mascarpone cream and blueberries.