When I first started to bake professionally, classic tarts were one of my favorites. Here is a favorite; flan Parisien. It's something that you'd find at your local boulangerie. It's no frou-frou mousse. Rather it's a rich milk and egg filling that is perfect for a tart. Try it. You'll be happy you did.
Amy Hedyatpour repost#
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
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