I'm Jesse Stepchek.

And I'm Shelpa Oskokovic.

We are both senior Tuskidge editors at Bon Appetit.

And this is VA Bake Club.

Bake club is Bon Appetit's Book Club, but it's for baking.

We're creating the nerdiest and most wholesome corner of the baking internet.

Every month we publish a recipe on Bon Appetit.com that introduces a baking concept that we think you should know.

Then you'll bake. Send us any questions that you have or pictures of your finished

creations. And then we'll get together here on the podcast to talk about the recipe. The October

Bake Club recipe for Jesse's accidentally vegan chocolate chip cookies made with olive oil is live now on

Bon Appetit.com. And we'll tell you a bit about it at the end of

this episode, but for today, we're going to be talking about the extremely impressive looking

banana pudding, peary breast. Jesse, this is not a simple recipe. No, it is definitely not.

Do you want to, you know, talk about what is a peary breast?

Because I feel like most of us don't encounter that in our daily baking lives.

And why you wanted to do this challenge for our bake club?

Sure.

A peri breast is this very, very like old school French bake that is a giant ring of shoe paste.

So shoe paste you make, you know, eclaires or cream puffs with, and traditionally it's filled

with like a praline or praline diplomat cream or something like that,

which is just like a caramelized nut mixture that's ground down than with like pastry cream

or whipped cream or some cream of sorts.

...