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Pate a Choux came together nicely - probably since I've done it before.
Also got to hone the piping skills!
Burned the pastry cream a bit. Got the burned milk taste going on... which was later on masked by the chocolate and pate a choux.
Sucked at the chocolate souffle. I think I over cooked the roux - which ruined everything from then on. But I got to exercise the arm muscles by whipping the egg whites by hand!
3 comments:
It sounds as though you know what cause the problems, so you'll have better luck next time. I'm still trying to figure how the saturated towel works on the sides of the ramekins. A very old trick - line bottom of pan with wax paper that has three crosswise slits cut into it. There will be no splashing. I don't know how or why it works but it does. Have a great evening...Mary
It doesn't look burnt to me. Looks delicious!
Sorry you had an off day! But I don't see anything looking bad! Quite the opposite. I could sample them for you and let you know!! (insert smiley face)
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