Easy Tiramisu Recipe on a plate

Easy Tiramisu Recipe

When I usually see tiramisu on the dessert menu, I choose to pass and order something else. My experience with restaurant tiramisu tends to be a wet, soggy cake rather than the glorified coffee-flavored dessert it’s been regarded as. It wasn’t until I stopped by a patisserie in Paris, ironically, that I enjoyed a brilliant rendition of the Italian dessert. It renewed my faith in the dessert and everything it could be. 

Profiteroles Recipe on a plate with warm chocolate sauce

Profiteroles Recipe

One of my good friends sent me an article recommending this classic French bistro right before one of my trips to Paris. It was a picturesque restaurant right near Place des Victoires in the 1st arr., and was conveniently named Bistrot des Victoires. The restaurant’s menu featured a lot of my favorite bistro items like steak frites and soupe à l’oignon, so I knew that I definitely wanted to pop in. The restaurant served a tasty steak, but what’s always stood out in my memory from that night were the profiteroles I ordered for dessert. They were so wildly decadent that I just couldn’t help but clap my hands in glee over the dessert presented before me. 

croquembouche tower of cream puffs with spun sugar - featured image

Croquembouche Recipe (Profiterole Tower)

I was watching the fashion documentary Dior and I on Netflix, and I was reminded of my own time spent in the fashion industry. When I tell people that I used to work in fashion but now work with food, they’re often surprised. For me, however, the transition felt very natural and homogeneous. In my old job, I used to work with a design team to create various marketing visuals, including look books and digital content that could be shared via social media. Art and creativity were always the basis for my work.