well, it was very good timing to pull off my best croissants for the exam. i'm really quite proud. the key to them is definitely to keep the dough cold, cold, cold, when you're rolling out the layers.
next up is the apple almond nougat tarts. these turned out well too, they're the last things i finished.
at the bottom are paris brest. they're supposed to look like bicycle wheels, and they're filled with a mixture of pastry cream, buttercream, and hazelnut paste. it's a bitch to make all the separate components, but what you get in the end is worth the effort.
next week, i start chocolates.Posted by donna at February 23, 2008 12:51 AM