No-Bake Double Chocolate Pudding Pie

Untitled-1Chocolate lovers rejoice! This amazing no-bake pie explodes with chocolate flavor and is sure to be loved by any chocoholic. Seriously, what is not to love about an Oreo cookie crust filled with rich and creamy chocolate pudding spiked with a (optional) hint of Kahlua. That’s what I thought…nothing!

20170610_135838Chilled desserts like puddings, pies, ice creams, and sorbets are naturally summer dessert favorites by helping the body stay cool. Additionally, no-bake items are also summer favorites because you do not have to heat up the oven that will make the A/C work that much harder or *gasp* heat up the oven when you don’t even have A/C to cool the house back down.

20170610_135747This chocolate pudding pie is quick and easy to prepare and can be adapted to the tastes of the audience it is serving. For example, if this pie is being served to a grown-up crowd, go ahead and spike the pudding with a shot of Kahlua or white rum for a boozy kick. If the pie is going to be hitting the taste buds of the younger crowd or a mixture of both young and old you may want to skip the shot of alcohol and keep things vanilla with none other than a shot of vanilla extract. Either way you make it, this pie is to die for and you will not regret giving it a try this summer!

20170610_135205

No-Bake Double Chocolate Pudding Pie

Ingredients:

  • 1 (8 in.) prepared Oreo Cookie Pie Crust
  • ¾ cup Granulated Sugar
  • ¼ cup Cornstarch
  • ¼ cup unsweetened Cocoa
  • ¼ tsp. Salt
  • 1 ¾ cups Milk; divided
  • 2 large Egg Yolks
  • 4 oz. Bittersweet Chocolate; finely chopped
  • 1 tbsp. Kahlua (or 1 tsp. Vanilla Extract)
  • ½ cup Fresh Raspberries (optional)
  • Whipped Cream; for topping (optional)

 

Preparation:

  1. Place prepared Oreo crust in the refrigerator for 15 minutes to chill. Meanwhile, prepare the filling.
  2. In a large saucepan combine the sugar, cornstarch, cocoa, and salt; stir with a whisk. Add half of the milk and the 2 egg yolks. Stir with a whisk until smooth. Add the remaining milk and stir until combined. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat.
  3. Add the 4 oz. of chocolate and stir until smooth. Stir in the Kahlua (or Vanilla). Pour filling into the prepared crust and cover with plastic wrap. Place pie back in the refrigerator and chill for 4 hours or until set. Serve with raspberries and whipped cream.

 

RECIPE ADAPTED FROM: JEANNE KELLEY
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

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Easy Cherry-Almond Crisp

20170529_174601June has only just begun and temperatures here in Central Florida have already been averaging in the mid-90’s (heat index well over 100°) since early May. I enjoy the heat but it makes going outside with the kids for walks or playtime practically impossible unless it is really early or late (but late in the swamp only trades heat for mosquitoes). Seeing as outside play is limited this time of year, other activities need to fill the void. Baking happens to be one of our favorite go-to activities year round but even more so in the hot and rainy summer months.

With the A/C already working overtime to keep us cool I want a recipe that is not too extensive but also screams summer for the days we stay cooped up indoors. Along with cobblers and pies, one of the quintessential desserts served in the summer is a crisp. A crisp is quick, easy, and makes the most out of in season fresh fruit. Sweet cherries are a favorite of mine and happen to currently be in season, making them easily accessible at supermarkets. If you happen to stumble across this recipe when sweet cherries are not in season, you can easily use frozen sweet cherries with the added bonus that they will already be pitted for you.

cherryalmondcrisp1Although I love sweet cherries on their own, I prefer a balance of tart and sweet flavors in a crisp. For example, when I make apple crisp, I always use a blend of sweet and tart apples. I chose to replicate the same process by using tart dried cherries in addition to fresh sweet cherries. Before burying the cherries under a blend of oats and almonds I add a touch of cinnamon and vanilla to further enhance the flavor.

I prefer to serve this dessert warm and with a scoop of vanilla frozen yogurt (or ice cream), however it is just as enjoyable at room temperature or after a quick warm up in the microwave. I mean, what is not to love about a simple recipe that takes fresh in season fruit, tosses it together with some pantry staples, and bakes into a summertime stunner beckoning for a scoop of ice cream!

Note: To keep this dessert super simple, use frozen pitted cherries if you do not want to pit them yourself. If you elect to use fresh cherries (recommended) and you do not own a cherry pitter, you can pit the cherries with a straw or pastry tip. Simply insert the straw or pastry tip into the stem end of the cherry and push it through until the pit pops out on its on. This recipe yields one 8 x 8 inch baking dish of crisp. You can easily double the recipe ingredients and bake the crisp in a 13 x 9 inch baking dish to accommodate larger families/crowds.

Easy Cherry-Almond Crisp

 

Filling Ingredients:

  • ½ cup dried Tart Cherries
  • ½ cup Boiling Water
  • 1 pound fresh (or frozen) Sweet Cherries; pitted
  • 1/3 cup Granulated Sugar
  • 1 ½ tbsp. All-Purpose Flour
  • ½ tsp. Vanilla Extract
  • 1/8 tsp. Ground Cinnamon

Topping Ingredients:

  • 3.4 oz. (¾ cup) All-Purpose Flour
  • ¾ cup Old-Fashioned Rolled Oats
  • ½ cup packed Light Brown Sugar
  • ¼ cup Sliced Almonds
  • ½ tsp. Salt
  • 5 tbsp. Unsalted Butter; melted
  • ¼ tsp. Almond Extract

 

Preparation:

  1. Combine dried cherries and boiling water in a small bowl (or pan you boiled the water in); cover and let stand 30 minutes.
  2. Preheat oven to 375°. Coat a 8 x 8 inch glass or ceramic baking dish with cooking spray.
  3. In a large bowl combine the dried cherries (including the soaking liquid), pitted sweet cherries, sugar, flour, vanilla, and cinnamon; stir well. Let stand for 15 minutes.
  4. Pour the cherry mixture into the prepared baking dish. Bake for 30 minutes or until thick and bubbly.
  5. Meanwhile, combine flour, oats, brown sugar, almonds, and salt in a medium bowl; stir well. Combine butter and almond extract in a small bowl. Drizzle butter mixture over oat mixture, stirring until moist clumps form.
  6. Remove cherry mixture from oven and sprinkle evenly with streusel topping (you may have extra topping). Bake an additional 20 minutes or until streusel is golden brown. Remove from oven and let stand for 5 minutes. Serve warm on its own or with a scoop of vanilla frozen yogurt/ice cream.

 

RECIPE ADAPTED FROM: JEANNE KELLEY
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Coconut Cream Pie

20170418_110650When I think of no-bake pies, coconut cream is hands down my favorite (lemon being a close second). I have fond memories of the sprawling collection of pies my grandparents would serve at every holiday. Whether it be Thanksgiving, Christmas, or Easter we would always have a banana cream, pumpkin, chocolate ambrosia, mincemeat, and coconut cream pie. The pies would always be ordered from a local buffet called Bishop’s. Unfortunately, Bishop’s has long been closed and I have not had a coconut cream pie quite the same since. When the craving would call there is always a variety in the supermarket freezer section but they are never the same as freshly made.

20170418_110205I recall when I was a pre-teen (about 17 years ago), I attempted to make a coconut cream pie from scratch. I remember the taste being off and I never attempted to make it again since I could always count on the holidays to quench my craving. Since moving away from my hometown and the closure of Bishop’s I decided to make another attempt as an adult and serve this pie for Easter.

20170418_110216I believe my mistake all those years ago was from using coconut extract to flavor the filling. This time I decided to steep coconut in a blend of half-and-half and milk as my base for the filling. I strained out the raw coconut with cheesecloth, resulting in a smooth, flavorful custard that harbors a bit fewer calories and saturated fat. Add a homemade whipped cream topping and you have a dreamy mile-high coconut cream pie worth every second spent in the kitchen!

Coconut Cream Pie

Filling Ingredients:

  • 1 frozen (9 inch) Deep-Dish Pie Crust
  • 2 cups 1% Low-Fat Milk
  • 1 cup Half-and-Half
  • 1 ½ cups flaked Sweetened Coconut
  • 1 tsp. pure Vanilla Extract
  • 2/3 cup Sugar
  • 1/3 cup Cornstarch
  • ¼ tsp. Salt
  • 4 large Egg Yolks
  • 2 tbsp. Unsalted Butter

Whipped Cream Ingredients:

  • 1 cup Heavy Whipping Cream
  • ¼ cup Sugar
  • 1 tsp. pure Vanilla Extract
  • ¼ cup flaked Sweetened Coconut; toasted

 

Preparation:

  1. Preheat oven according to package directions of the pie crust. Bake the pie crust according to the package directions for a chilled/no-bake pie. Cool crust completely on a wire rack.
  2. Meanwhile, combine milk and half-and-half in a medium saucepan set over medium heat. Add 1 ½ cups coconut and vanilla extract. Bring milk mixture to a simmer then immediately remove from heat. Cover and let stand for 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather the edges of the cheesecloth and squeeze over the bowl to release any extra moisture. Discard the coconut solids.
  3. Whisk together the 2/3 cup sugar, cornstarch, salt, and egg yolks in a large bowl. Gradually add the milk mixture, whisking constantly. Return the mixture to the pan and bring to a boil, whisking constantly. Remove from heat and add the butter. Stir until smooth. Place the pan in a large bowl filled with ice for 6 minutes, stirring to cool. Pour into the prepared crust. Cover with plastic wrap and chill at least 1 hour to set.
  4. While the pie chills prepare the whipped topping. Chill a large bowl and the beaters of a hand mixer in the freezer for 5-10 minutes. Whip the cream in the chilled bowl with a hand mixer until soft peaks form. Add the sugar and vanilla and continue to whip until stiff peaks form. Be sure you do not over mix! Chill until the pie filling is set.
  5. To assemble the pie, spread the whipped cream over the set custard filling. Top with the toasted coconut just before serving. Enjoy!

 

RECIPE ADAPTED FROM: KATHY KITCHENS DOWNIE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Spicy Mexican Shortbread Cookies

20170501_150058Cinco de Mayo is tomorrow and there will be festivities all across America and Mexico to celebrate. Whether you want to bring a dish to a party you’re attending or simply desire to serve some Mexican inspired cuisine at home to family then I have just the dessert for you.

20170501_150014Spicy Mexican Shortbread Cookies combine different elements of Mexican cuisine into one delicious cookie, making them the perfect dessert addition to any party table or family dinner. The cookie base features the rich combination of cocoa and cinnamon with a hint of spice from cayenne pepper, all reminiscent of Mexican hot chocolate. The icing is designed to replicate the flavors of dulce de leche and compliment the cookie without conflicting with its complex flavors. Lastly, the sweet and salty pecan topping adds a crunchy texture to an otherwise extremely delicate shortbread cookie base.

20170501_150119Whether you plan to make these cookies as a last-minute treat for Cinco de Mayo or enjoy them at other times of the year, you can’t go wrong with this stellar combination of pecans, chocolate shortbread, and dulce de leche flavored icing!

Spicy Mexican Shortbread Cookies

Cookie Ingredients:

  • 6.75 oz. (1 ½ cups) All-Purpose Flour
  • 1/3 cup Unsweetened Cocoa Powder
  • ¼ tsp. Ground Cinnamon
  • ¼ tsp. Salt
  • ¼ tsp. Cayenne Pepper
  • ½ cup Unsalted Butter; softened
  • ½ cup light Olive Oil or Vegetable Oil
  • ¾ cup Powdered Sugar

Icing Ingredients:

  • 2 tbsp. Unsalted Butter
  • ½ cup packed Light Brown Sugar
  • ½ cup 1% Low-Fat Milk
  • 1 ¼ cups Powdered Sugar
  • 1 tsp. Vanilla Extract

Nut Topping Ingredients:

  • 1 tsp. Light Brown Sugar
  • 1 tsp. Sea Salt
  • 1 tsp. Unsalted Butter; softened
  • ¾ cup Chopped Pecans

 

Preparation:

  1. To prepare cookies, combine flour, cocoa, cinnamon, salt, and cayenne pepper in a bowl; stir with a whisk.
  2. Place ½ cup butter in the bowl of a stand mixer (or a large bowl if using a hand mixer). With stand or hand mixer set to medium speed, beat until light and fluffy. Gradually add oil and beat 3 minutes or until well blended. Gradually add ¾ cup powdered sugar and beat well. Add the flour mixture and beat at low-speed until well blended. Form dough into a long uniform log, wrap in plastic wrap, and chill for 30-45 minutes.
  3. Preheat oven to 325°. Meanwhile, unwrap chilled dough from plastic wrap and slice into ¼ inch thick slices. Bake for 20 minutes (DO NOT turn off oven after last tray of cookies is removed). Cool 1 minute on baking sheet. Remove from baking sheet and cool completely on a wire rack.
  4. Meanwhile, prepare the icing. Melt 2 tbsp. butter in a large saucepan over medium heat. Add brown sugar and milk; cook 1 minute or until the sugar dissolves, stirring constantly. Bring mixture to a boil then reduce heat and simmer 3 minutes or until slightly thickened, stirring occasionally. Remove from heat and cool to room temperature. Add powdered sugar and vanilla, stirring with a whisk until smooth. If mixture is too thin, add more powdered sugar until icing is thin enough to drizzle over cookie.
  5. To prepare nut topping, arrange pecans on a small baking sheet. Bake for 8-10 minutes or until toasted. While pecans toast, combine 1 tsp. brown sugar, sea salt, and 1 tsp. butter in a medium bowl. Once pecans have finished toasting, add hot pecans to butter mixture. Immediately toss pecans well to coat. Cool completely.
  6. To assemble cookies, drizzle 1 tsp. of icing over each cookie then sprinkle with chopped pecans. Enjoy!

 

RECIPE ADAPTED FROM: JENNIFER BRUMFIELD
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Tsoureki Rolls

20170416_173641The Easter season has come and gone for another year so today I bring you one of the items I served at our table. Tsoureki is a very popular sweet bread in Greece similar in texture to a French brioche. It is traditionally served at Pascha (Easter) but is also commonly consumed at other holidays or as a daily accompaniment to coffee/tea.

20170416_172825Most Greeks will tell you that making your own tsoureki is a daunting task to perfect, which is why many simply purchase it from local Greek bakeries verses making it homemade. I myself have purchased the bread for many years since I always place more focus on preparing other traditional offerings. However this year I decided to take up the task of making tsoureki homemade for Easter and the process honestly did not live up to the horror portrayed.

20170415_143020The perfect Tsoureki is a buttery soft yet flaky dough flavored with the distinct aromatic spices ground masticha (mastic) and ground mahlepi. Masticha or Mastic is a tree resin found on the Greek island of Chios. Mahlepi or mahleb is a spice derived from ground cherry seeds. These two spices are what give tsoureki its distinct taste and alluring sweet aroma. Without them the bread becomes no different from a French brioche.

20170416_173625If you are a regular follower of mine you’re probably wondering what my take on this traditional bread will be. Although I love tsoureki in its traditional loaf form I always like to make a fresh twist to established recipes as my own signature of sorts. With tsoureki, I sought to streamline the traditional braided design into a more portable portion. Tsoureki is traditionally braided into a long loaf or a crown shape. For my recipe, I portion out the dough into equal sized rolls and braid them the traditional way. I then place each braided roll into a muffin tin. This strategy makes it easy to provide the perfect amount of tsoureki for the expected amount of guests for holidays and is a far less messy alternative for kids, especially since they do not have patience to wait for a slice to be cut. If you want to try tsoureki and share it with family and friends, I highly recommend giving this recipe a try. You will be delightfully surprised at how great of a roll this is!

Tsoureki Rolls

Ingredients:

  • 1 pkg. Dry Yeast
  • 1/3 cup Warm Milk (100° to 110°)
  • 15.75 oz. (about 3 ½ cups) Unbleached All-Purpose Flour
  • 1/3 cup Sugar
  • 1 tsp. Ground Mahlepi (may also be labeled mahlab/mahleb)
  • ½ tsp. Ground Masticha (may also be labeled mastic)
  • ½ tsp. Salt
  • 4 Large Eggs; lightly beaten
  • 6 ½ tbsp. Unsalted Butter; softened & cut into large cubes
  • 1 tbsp. Water
  • 1 Large Egg White
  • Sliced Almonds; optional

Preparation:

  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine yeast and warm milk. Dissolve yeast in milk and let stand for 5 minutes.
  2. In a large bowl combine flour, sugar, mahlepi, masticha, salt, and eggs. Add flour mixture to the milk mixture. Set mixer to low-speed and beat until smooth, scraping down sides of bowl with spatula as needed. Continue to beat dough on low speed for 5 minutes or until dough is soft and elastic and begins to pull away from the sides of the bowl.
  3. Set mixer to medium speed and add half of butter to the dough until just incorporated. Add remaining butter cubes to dough and beat until incorporated. Continue to beat dough at medium speed for 4 minutes or until smooth and elastic.
  4. Coat a large bowl with cooking spray. Place dough into the bowl, turning to coat top. Cover and allow to rise in a warm place free from drafts for 1 hour or until doubled in size. Once risen, gently press two fingers into the dough. If indentation remains the dough has risen enough to proceed. If indentation does not remain allow more time to rise. Once indentation remains, punch dough down then form into a ball. Return dough to bowl; cover with plastic wrap and refrigerate 8 hours or overnight.
  5. Uncover dough and let stand 90 minutes or until dough is at room temperature. Divide dough into 4 equal portions. Working with one portion at a time (cover remaining dough to prevent it from drying out), cut dough into 6 equal pieces.
  6. Working with one piece at a time, break into 3 equal pieces. Roll each piece into a long log. Pinch together the 3 logs at the top and braid down like you would hair. Pinch the end of the braid and pull braid into a ball formation, tucking the end of the braid underneath the ball to secure. Repeat procedure with remaining dough portions to make 24 rolls total. Place rolls into cups of a muffin tin coated with cooking spray. Cover and let rise for 45 minutes or until almost doubled in size.
  7. Preheat oven to 350°. Combine water and egg white; stir with a whisk. Gently brush rolls with egg mixture. If using almonds, gently press 3-4 onto the top of each roll. Bake for 14 minutes or until golden brown. Remove from oven and cool on a wire rack. Serve.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Easy Banana Snack Cake

20170329_192032Recently I had a few blackened bananas on the verge of needing disposal before they rotted completely. I usually turn to making banana bread when this happens but I felt like trying something new. I hadn’t made a cake in awhile so I thought this would be a good fit for some bananas that would otherwise go to waste. Although technically cake, it is more specifically a loaf cake. Loaf cakes hold up well when sliced compared to regular cake, which makes this banana snack cake perfect for packing in lunches or eating a slice on the go for breakfast.

20170329_191744Whether you enjoy this cake for dessert, a snack, or a stand in for breakfast it is a light and healthier option that even kids can enjoy. Packed with potassium-rich bananas, olive oil, low-fat Greek yogurt, and only 1/3 cup of added sugar, you can rest assured this cake will taste indulgent without breaking your healthy lifestyle. As an added bonus this cake is really easy to prepare…even if you have some little kitchen helpers like myself! Enjoy!

Easy Banana Snack Cake

Ingredients:

  • 6.75 oz. (1 ½ cups) Unbleached All-Purpose Flour
  • 1/3 cup Sugar
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 tsp. Ground Cinnamon
  • ¼ tsp. Salt
  • 1 cup Plain Low-fat Greek Yogurt
  • ¾ cup Mashed Ripe Banana (about 2 whole)
  • ¼ cup Olive Oil
  • 1 tsp. Vanilla Extract
  • 1 Large Egg; lightly beaten
  • ¼ cup Chopped Walnuts

Preparation:

  1. Preheat oven to 375°. Grease a 9-inch square metal baking pan with nonstick cooking spray. Set aside.
  2. Place flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk mixture until well combined. Make a well in the center of the flour mixture.
  3. Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended. Add yogurt mixture to the flour mixture and stir until just moistened. Add the walnuts and stir until just combined.
  4. Pour the batter into the prepared baking pan. Bake for 20 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool cake in the pan 10 minutes on a wire rack then remove from the pan. Cool completely on wire rack. Serve (approximately 8 servings).

 

RECIPE ADAPTED FROM: JUDITH MCINTIRE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Chocolate Baklava Bites

20170325_105856Ζητω Η Ελλαδα!!! Χρονια πολλα Ελλαδα!  Long live Greece and Happy Greek Independence Day to all the Greeks around the world! Today is a national holiday in Greece as it marks the start of the Greek war for Independence (March 25, 1821) from the Ottoman Empire (Turks). As a tribute to this important day in Greek history it is only natural I had to make one of if not the most famous Greek dessert around the world…baklava.

20170325_105650As with everything I bake I try to put my own creative spin on it and these mini baklava bites are no exception. I know my version of baklava will probably drive all the yiayia’s (Greek for grandmother) crazy because it does not resemble anything to the traditional baklava they are used to making. However, I feel that given a taste of these bites even my harshest critics would find it hard to resist admitting how great these came out.

20170325_110032-(1)Traditional baklava is a blend of toasted nuts (almonds, hazelnuts, pistachios, or walnuts depending on the baker) layered between buttery sheets of fillo then soaked in honey syrup. For my version, I decided to add a hint of chocolate because who doesn’t love chocolate. In order to incorporate the traditional flavor provided by ground hazelnuts, I used some leftover Greek Merenda spread, which is the Greek equivalent of Nutella, to provide a rich hazelnut chocolate flavor.

20170325_105905For such a small dessert these bites do not lack any of the flavor or richness found in traditional recipes. They are great to serve at large gatherings because one recipe makes 30 and their bite size cuts down on the messiness of cutting into and eating the original. I recommend trying this modern version of the classic Greek dessert! Kali Orexi!

Chocolate Baklava Bites

Ingredients:

  • ¾ cup Walnuts
  • ¾ cup Almonds
  • ½ cup Honey (preferably Greek)
  • ¼ cup Water
  • 1 Cinnamon Stick
  • 3 tbsp. Sugar
  • 2 tbsp. Unsalted Butter; melted
  • 1 tsp. Ground Cinnamon
  • ¼ tsp. Vanilla Extract
  • 1/8 tsp. Salt
  • ¼ cup Hazlenut-Chocolate Spread (such as Merenda or Nutella)
  • 2 boxes Mini Fillo Shells; 15 shells each

Preparation:

  1. Preheat oven to 350°. Arrange walnuts & almonds on a baking sheet and toast in the oven until golden & fragrant, about 5 to 8 minutes. Allow nuts to cool slightly.
  2. Meanwhile, add the honey, water, and cinnamon stick to a small saucepan set over medium heat. Stir until honey dissolves. Continue to cook, without stirring, until a candy thermometer reaches 230°, approximately 10 minutes. Remove from heat and keep warm. Discard cinnamon stick.
  3. Add the slightly cooled nuts to the bowl of a food processor along with the sugar, butter, cinnamon, vanilla, and salt. Pulse to combine.
  4. Place hazelnut-chocolate spread in a microwave-safe bowl and microwave on high for 30 seconds or until melted. Place mini fillo shells into wells of 2 mini cupcake tins. Working quickly place 1 tsp. of melted hazelnut spread into the bottom of each fillo shell. Next, top each fillo shell with 1 tsp. of the nut mixture. Bake in oven until filling is hot and fillo is golden, about 10 minutes.
  5. Pour 1 tsp. of honey syrup into each fillo cup while warm. Allow syrup to soak in and then add another 1 tsp. to each cup. Refrigerate at least 5 hours but preferably overnight for flavors to develop.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017