Saturday, May 10, 2014

Lesson 5: caramel and puff pastry

I had been waiting for this one: pâte à choux! I had been dying to make my own éclairs and choux à la crème!
We learned how to make puff pastry. The key to the perfect balance between enough volume and enough color is to use half water half milk.
And we made caramel with salted butter!!!!! Amazing!
A beautiful dessert plate of caramel ice cream with crumble and apple salad.
And of course the art of the perfect Crème Caramel.

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