Finally, a success! First batch of pate choux (ever) was too loose and burnt, then the Carmel wasn’t hot enough to crack…
Started over today and here are the results: they’re filled with a egg nog creme and topped with vanilla Carmel
First batch/recipe was a total failure…
I made a 11pm grocery run to give te good eats recipe a run…success!
They’ll get filled with an orange-lavender creme patisserie…stay tuned!
Fresh vanilla bean and creme cheese.
The crust is 17% crushed almonds, 43% vanilla wafers, and 50% Graham.
Served with fresh sliced strawberries and Shiraz glaze
Sugar wasn’t quite hot enough…need to give assembly another go
Duck cooked confit in sous vide for 10hrs at 79.8C served with field green salad dressed in orange lavender vinaigrette, supreme of orange, roasted beet confetti, and a Napoleon of fingerling potatoes (fried in duck fat of course!) and goat cheese topped with crispy fried shallot.
Chocolate peanut butter: a little dense for my liking…didn’t have enough eggs and I busted the last yolk:(