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Stand mixer for bread dough, pastry, meringues, butter churning
Piping set for pastry, choux, cream decorating
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Flour bakery's sequel — cakes, cookies, breakfast pastries
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Stand mixer for bread dough, pastry, meringues, butter churning
Piping set for pastry, choux, cream decorating
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Flour bakery's sequel — cakes, cookies, breakfast pastries
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line upricked pastry shell with a double thickness of heavy duty foil. bake at 450 degrees for 8 minutes. remove foil; bake 5 minutes longer. cool on a wire rack. meanwhile, in a heavy sausepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until the chocolate is melted and the mixture is smooth. cool. fold in the whipped cream; pour into the crust. let chill at least 3 hours before topping with whipped topping. for topping, in a large mixing bowl, beat cream until it begins to thicken. add confectioners' sugar; beat until stiff peaks form. spread over chilled filling. garnish with chocolate curls if desired.