Pastries & Promises Bonus Content

The Lines that Inspired...

Rue de Paris Cell Phone Wallet

Overhead, I saw a sign – La Boulangerie et Pâtisserie de Compiègne – while on the corner of the building was a small sign with the street name – Rue de Paris. Oh, how I rued my ignorance. – page 17

Macarons in Paris Car Diffuser

Tiny macarons in every colour of the rainbow sat like little confectionery hats on top of cupcakes sprayed with gold and sprinkled in coconut snowdrifts, even entire cakes covered in macarons. ‘Wow, these actually look amazing.’ – page 210

Cupcake Bake Shop Candle

I lifted the glass cake cover from the plate like a waiter lifting a cloche. ‘I present to you vanilla cupcakes with a white-chocolate buttercream filling, topped with gold-leaf macarons and a Baileys ganache.’  – page 212

Bahamas Rum Cake

Nicole ordered the drinks – Mai Tais all round. The deliciously dark rum warmed my throat after my chilly walk and loosened the tight grip of wariness I wore like armour. – page 58

Raspberry Sparkle Lip Balm

I had brought the dessert, which was a raspberry tart with crème anglaise. I passed on the wine, insisting that I would need a clear head to be up at six the next morning. – page 84

Almond Croissant Bread Pudding

Ingredients

  • 4–5 day-old croissants (almond preferred, or plain)
  • ½ cups whole milk
  • 1 cup heavy cream
  • 3 large eggs
  • ½ cup sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ¼ tsp salt
  • ⅓ cup sliced almonds (plus more for topping)
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Butter a small baking dish (8×8″ works well).
  2. Tear croissants into chunks and scatter in the dish. Sprinkle with sliced almonds.
  3. In a bowl, whisk together milk, cream, eggs, sugar, vanilla, almond extract, and salt.
  4. Pour custard mixture over the croissants. Gently press down to help the bread soak.
  5. Let sit 10–15 minutes. (Optional: refrigerate for 30 min for deeper soak.)
  6. Bake 30–35 minutes, until golden and set but still soft in the center.
  7. Cool slightly, then dust with powdered sugar and top with extra almonds.

Serve warm and enjoy!