I am practicing my Paris-Brest cake for my trial day on Saturday. Take 1 was hampered by difficulty with my pate a choux. But all was corrected for take 2 (well mostly all. I could have cooked the pate a choux a little more, and I should have egg washed the pate a choux before baking.). But I'm happy with the results now and think this will be okay for the stage.
Paris-Brest cake: half filled with lemon pastry cream and powdered sugar, half filled with vanilla pastry cream
A slice shows nice proportion of cream, although I might try a little more pastry cream next time.
Here's the cake before the top is replaced. I portioned the top for easier serving.
Paris-Brest cake: half filled with lemon pastry cream and powdered sugar, half filled with vanilla pastry cream
A slice shows nice proportion of cream, although I might try a little more pastry cream next time.
Here's the cake before the top is replaced. I portioned the top for easier serving.
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