Esterházy torte – nut dacquoise layer cake

Esterházy cake is a dacquoise layer torte originating in Budapest in the late 1800s. It was created (as many famous/regional speciality cakes are) by a confectioner keen to impress one of the great houses of the Austrio-Hungarian Empire and one of its members in particular, Prince Paul III Anton Esterházy de Galántha. Its longevity as

Paris-Brest with passionfruit crème diplomate

This Paris-Brest choux is another Daring Bakers‘ challenge. I have made Paris-Brest before on a few occasions and to follow the original recipe is to produce one large ring-shaped choux filled, decorated simply with toasted, flaked almonds and filled with crème mousseline. It’s typically large enough that it can be sliced to serve a number