We made Creme Brulee (I don't know the keystrokes for accent marks) and Creme Patissiere aka Pastry Cream. Unfortunately, I forgot my second two ounces of sugar for my Pastry Cream. Fortunately, there was time to remake it. And I think I did it even better the second time with a friend's close observations. Tomorrow I can fill my Eclairs and dip the tops in chocolate.
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