Yes, finally!! The second other reason for having to choose to take up Pastry... the perfect macaroons!! (The other reason, if you're curious to know, was to know how to make rich flavorful, flaky and light croissants! We did that in Basic last term).
Is it difficult? No! Are there many ways you could go wrong, YES!! But luckily for me, we made a good mixture and respected all the parameters to make a good macaroon, and the result is fantastic!! We went back to puff pastry again, this time with the inverted method, where the butter is outside of the dough. The result is a surprisingly light and flake texture , less puffy, but still flaky, and it has a more melt in your mouth taste.
Cuisine, we looked at rhubarb and vanilla cream with shortbread cookie, and a "Hello Kitty" cake, I shall stick to that name.
2 comments:
the macaroons looks fantastic. I am sure our resident macaroon expert,Gerry, would love to try haha. I would too :P
and tried he did!! ask rus! i tasked din to bring back some over the weekend. well, by then, it's already 3-4 days old, refrigerated all the way of course. it's still alright to eat, but i think they were best on the 2nd day. i had so many, haha!
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