It is my 2 year anniversary with my boyfriend today, and since he lives an hour away in another city where he just launched a financial services product (That rocks... If you're an Aussie and have super send me a PM and I'll give you more details, you may find it very interesting), we've decided to celebrate this weekend, when he's free. I'm spending saturday morning cooking proscuitto based entrees, chilling champagne, making Osso Bucco and Risotto Milanese, but the main focus of the meal will be dessert, where I'm hoping to make something rather scary:
Croquembouche
Every recipe I've read indicates that it's a challenging feat for even advanced bakers. I have a not so great oven, a tendancy to measure badly and time to overcome. I can't make it friday night because we're going into the city, so I'm making the profiteroles tomorrow and storing them for two days. I'm making a few flavours of pastry cream on saturday, filling the profiteroles and assembling the thing. I'm thinking of cheating and only going 4 layers high, but all the premonitions of doom about the recipe have me very nervous indeed. AND I'll be trying to keep it a secret from my partner, by asking him to stay out of the kitchen.
I'll see you the other side, either the Imhotep of the pastry world, or stark raving mad.
Croquembouche
Every recipe I've read indicates that it's a challenging feat for even advanced bakers. I have a not so great oven, a tendancy to measure badly and time to overcome. I can't make it friday night because we're going into the city, so I'm making the profiteroles tomorrow and storing them for two days. I'm making a few flavours of pastry cream on saturday, filling the profiteroles and assembling the thing. I'm thinking of cheating and only going 4 layers high, but all the premonitions of doom about the recipe have me very nervous indeed. AND I'll be trying to keep it a secret from my partner, by asking him to stay out of the kitchen.
I'll see you the other side, either the Imhotep of the pastry world, or stark raving mad.