I spent most of today playing candy crush... And when I finally got my fill (as in I couldn't continue because I needed friends to send me train tickets to move on)..I finally peeled myself out of bed. Vince and I spent all day yesterday cleaning and organizing the house so today I decided I wanted to break in my new cook book: "Laduree Sucre". For those that don't know Laduree is a French bakery that makes luxury cakes and pastries. They are "one of the best known Macaron makers in the world". Visit the Laduree site for more information on the bakery. One day I will visit their shop in France--but until then I will just have to attempt to make their pastries on my own....and pray I don't f*** em up too bad.
Today I decided I needed to attempt to make eclairs again, since the last batch ended in utter failure. This time I wanted to make vanilla eclairs. To make the vanilla eclairs i needed to make a pate a choux and some pastry cream. This eclair also called for a crisp sweet pastry top: a mixture of butter, sugar, and flour--i actually used vanilla sugar.
Today I decided I needed to attempt to make eclairs again, since the last batch ended in utter failure. This time I wanted to make vanilla eclairs. To make the vanilla eclairs i needed to make a pate a choux and some pastry cream. This eclair also called for a crisp sweet pastry top: a mixture of butter, sugar, and flour--i actually used vanilla sugar.
The part that took the longest was the crisp sweet pastry top. The book said mix ingredients together until "homogenous". Now I know what dough looks like, but what my mixture looked like was not what i was picturing...I was really nervous I may have done something wrong....