Choux pastry I had made a few times before but creme patissiere and almond brittle were new ones one me. Armed only with Dorie Greenspan's "Around my French Table", I set to work. Well, the brittle went well, despite my terror at the hands of molten caramel (it scares me witless as I have visions of ending up with no fingerprints every time I go near the stuff). It also tasted fantastic and I had to stop myself eating the lot before I could crush it in the food processor ready for the custard.
The custard also went surprisingly smoothly and stood proud and creamy.
Sadly, the large choux ring was less of a success. Definitely a flat tyre rather than a proud ring of puffed golden choux.
Tired and as deflated as my pastry, I put the custard in the fridge and headed to bed.
Tired and as deflated as my pastry, I put the custard in the fridge and headed to bed.
I was not about to admit defeat, however. The next day, feeling it was the size rather than quality of the pastry that had caused me problems, I had another bash, making individual portions. Much better! Puffed, crisp and very tasty. I decided as it had gone so well I would be extra bold and have a bash at spinning some sugar over the pastries.
It took a little practice but I think it looked OK in the end and certainly tasted as I hoped. An involved process but oh so worth it.
It took a little practice but I think it looked OK in the end and certainly tasted as I hoped. An involved process but oh so worth it.
