Peanut, Caramel, and Chocolate Chouxs

My favourite recipes are the ones that give you maximum return for minimum effort. For me, it’s quick mix brownies that satisfy that chocolate craving, one bowl cake batters that yield moist and tender crumbs, and it’s choux pastry with its endless possibilities. I love making chouxs because they’re so incredibly versatile. You can shape them into whatever you want (buns, eclairs, paris brest, and even swans if you’re game) and you can fill and decorate them with pretty much anything. It can be as simple as filling them with different flavours of whipped cream, or a beautiful vanilla creme patissiere, lemon curd, mousses, or my…

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Key Lime Pie with Dulce De Leche

When I tasted my first Andy Bowdy pie at the Sydney Flour Market about a year and a half ago, my view of desserts changed forever. Gone were the days I thought desserts were just sweet. I’ve now come to appreciate that a great dessert has multi-dimensionality of flavour – it’s sweet, but also sour, salty and/or bitter. The best desserts are not just the ones that taste good and leaves you wanting more, but it’s ones that surprises you, lets you taste flavours you weren’t expecting, and leaves you curious. This key lime pie was exactly that. A deceptively humble looking pie, just a key…

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