This week in Pastry, we started on Choux Pastry. The light airy crust that holds the filling together. "Beard Papa" was the rave all over town in Singapore about 2 yrs ago.
The trick in Choux pastry is that you want to cook the flour, but cool it down to incorporate the eggs.
It's really low in fat... whipped cream is just full of air....
I think these swans look evil - they look like the boat-mobil of The Penguin in Batman.
100 baht/bag? Nah... more!
On the other hand, in Cuisine, we finished the week with a roast chicken and jus, with jardiniere de leg
umes. Not easy carving the artichokes into little saucers to hold the veg!
The classic French omelette.
To finish up with Choux Pastry, we made Paris-Brest, with praliné cream.
More praliné preparation to come....
1 comment:
Kok! I succeeded in making choux pastry this time, using the Julia Child recipe. Thanks for your tips!
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