Tuesday, March 04, 2003
it's eclairs today. well of all the lesson i've had so far, this was the best. why? coz i finally got to work on my own. had to make eclairs from scratch plus the filling (pastry cream) and the fondant. in singapore, we dun use fondant. fondant's like icing sugar but we've to temper it to make it more runny plus addin choc and other essence for different flavours.
i've got the choux done correctly, the fondant was really a success and the cream, well i learnt that if i mix custard and cream tog, i'll get a very light filling. yes, but it's horribly sinful!!! hard tor esist. i only ate 1. cannot eat anymore. didn't take any pics of them coz i didn't pipe the choux well enuff. so it came out a little skinny...hahahhaa. but the choc filling wa sfantastic!!! even the chef came and dip his eclair into it. drooling again???
the fondant is the topping for the eclair. well in singapore we nornmally use melted choc. believe me, the fondant when tempered correctly has a gloss and when the eclair's dipped into it, it has a shiny 'cap'. if there's a chance, i'll make them in singapore for u all to try. so niceeeeeeee....yum yum
tmrw will be making paris brest. i dunnow at it is but it's huge. that's all i know. ok, wanna know at i had for dinner? well, it's potatoes and minced pork fried and lightly braised in soy sauce n i fried bean sprouts with ikan bilis. aiyo..i miss curry. i miss the curry powder which i usually buy from the supermkt. maybe mother can send some over. hahahahhaa. these days i dun feel like cooking sumptous meals. dunno why. busy plus tired. tell u all sthg. today when i was eating my fried rice for lunch (fried by myself), my fren aske dme if i my own restaurant. well, if i had one, i wldn't be here. she had this impression that i've a restaurant coz i cook n cook n cook. hahahha. msut find capital now.
will be having dim sum this sunday. going to the beach on thursday. this is life. but i need a job. i wanna work in the kitchen!!!
hey! i read abt a car having landed on the mrt track between yishun and khatib. ermm...how can that happen? did the car drop from the sky???
i've got the choux done correctly, the fondant was really a success and the cream, well i learnt that if i mix custard and cream tog, i'll get a very light filling. yes, but it's horribly sinful!!! hard tor esist. i only ate 1. cannot eat anymore. didn't take any pics of them coz i didn't pipe the choux well enuff. so it came out a little skinny...hahahhaa. but the choc filling wa sfantastic!!! even the chef came and dip his eclair into it. drooling again???
the fondant is the topping for the eclair. well in singapore we nornmally use melted choc. believe me, the fondant when tempered correctly has a gloss and when the eclair's dipped into it, it has a shiny 'cap'. if there's a chance, i'll make them in singapore for u all to try. so niceeeeeeee....yum yum
tmrw will be making paris brest. i dunnow at it is but it's huge. that's all i know. ok, wanna know at i had for dinner? well, it's potatoes and minced pork fried and lightly braised in soy sauce n i fried bean sprouts with ikan bilis. aiyo..i miss curry. i miss the curry powder which i usually buy from the supermkt. maybe mother can send some over. hahahahhaa. these days i dun feel like cooking sumptous meals. dunno why. busy plus tired. tell u all sthg. today when i was eating my fried rice for lunch (fried by myself), my fren aske dme if i my own restaurant. well, if i had one, i wldn't be here. she had this impression that i've a restaurant coz i cook n cook n cook. hahahha. msut find capital now.
will be having dim sum this sunday. going to the beach on thursday. this is life. but i need a job. i wanna work in the kitchen!!!
hey! i read abt a car having landed on the mrt track between yishun and khatib. ermm...how can that happen? did the car drop from the sky???
