Day 15

so in our new unit, we make lots of choux in all shapes.

Cygnes

that means swans. they are cute and pretty and fun. they are filled with pineapple creme legere.

there is just one problem: the filling tastes terrible. our chef said it tasted like we didn't cook the pastry cream enough to get rid of the starchy taste, but i think it is more bitter than that.

i'll just have to try harder to make them taste as nice as they look next time.


Profiteroles

more choux balls. this time they have ice cream (creme anglaise based, so it is really rich with lots of eggs) in them, plated on chocolate sauce.

of course we had to eat these as soon as we made them. our chef was licking his fork and said, "another hard day at the office."


Paris-Brest

this one is named after a bike race, so it is supposed to look like a bicycle tire. it is a big choux ring full of praline cream. since this is european school, that means it is full of hazelnut cream, and i love anything with hazelnuts, so i like this one.