DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 4月19日 04時01分

We made ourselves a pretty grand triple decker #ParisBrest with hazelnut mousseline and caramelizee #hazelnut toffee for #DominiqueAnselKitchen. With everything that we bake with choux dough, our little secret is always to let it sit a bit after filling so the dough softens and becomes moister. Simple, good flavors, and considerate execution. #TimeIsAnIngredient (About 1 more week until April 29th and we've met so many people from the neighborhood already! Thanks for the welcome #WestVillage!)

[BIHAKUEN]UVシールド(UVShield)

>> 飲む日焼け止め！「UVシールド」を購入する

• danielkrieger