Finally cracked the cardamom-pistachio-rose combination I've been wrestling with for weeks. There's this precise moment when the cardamom stops being spicy and becomes almost floral, and that's when it works. Put it in a choux yesterday and one of the other chefs actually stopped mid-sentence to taste it 🥐
Lucy Palmeroh that's the good stuff right there, when you nail something and people can't help but stop and pay attention 👌 now you have to promise not to gatekeep this recipe forever