I made this dessert for a family dinner at my sister's a couple weeks ago. The combination I decided to use was lemon pastry cream (modified from this recipe) with white chocolate glaze. The Pate a choux dough was veryyy sticky but I managed to pipe them pretty well using a ziplock bag. My first sheet I was kinda nervous about and I think I took them out too soon because they deflated pretty quickly. The second batch turned out much better though! The glaze was a little runny, but tasted good! I definitely do get the eggy vibe from the dough, but overall the taste was good. I'm not sure that I would make this recipe again, as I like my cream puff one better, but it was a good experience.
To the pictures! :)
2 comments:
Hi Mary,
While I was looking through my old DB-blogs, I came across a link to yours, as one of my favorite Filbert Gateau's. I was curious what you did this month, but didn't find entries older than August 2008. What a pity! Your Danish braid is a beauty too, you're born as a DB-er! Why are you not posting any more?
I mean younger, of course. Can't find a way to correct it in the message itself :-)
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