My first dessert catering challenge was the ultra-difficult Paris Brest Pâtisserie! as I usually make desserts for two people but this time I was in charge of making desserts for a 35-person party. I used 30 eggs, 3kg of cream, 2L of milk, and 1kg of hazelnuts for the huge amount of ingredients. Paris Brest Pâtisserie is a relatively difficult dessert with five elements. In order to present the crispiest texture of the pineapple puffs, I baked and assembled them on the spot. I was sweating from the heat and nervousness, and only finished at the last second. I had 10 minutes to change my clothes before delivering them. However, after seeing the happy faces of the guests, all the tension and chaos were gone, and I felt a great sense of accomplishment! I'm kind of addicted now, who wants to host a dessert party? I'm no longer a rookie🙋‍♀️ Haha!
#dessert #baking #choux