Today we rolled out our Pate Brisee and added Pate a Choux to it and baked it. We also baked the Paris-Brest and cream puffs. I finally finished the Crepes Suzette and they came out quite nice. Chef thought the color should have been darker by browning the sugar longer. Oh well, the sauce tasted quite good considering it was reeking of booze before I got to flambe it. Fire can be very, very nice. What a surprise!
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