Tuesday, May 20, 2003
we prepared the little cream puffs ( we call them profiteroles in sydney) for tmrw's croquebouche. imagine piling these profiteroles into the shape of a pyramid. below this pyramid, we need a base to prevent it from collapsing, so we make a dome-shaped nougatine. wat is nougatine. we coat almonds with caramelised sugar whoch will harden like rock when cooled and that's nougatine. however, when it is still HOT, we have to use our hands to make that dome. not hard to do that but very HOT. believe me, this looks stunning as a wedding cake. my chef said that in europe, it is used as a wedding cake. looks like i'm in business.
so tmrw we'll just have to assemble the profiteroles. most likely hands will get burnt. we must have a bowl of cold water next to us for our burnt fingers.
btw, a croquebouche that's half a metre in height cost abt $250.
hey! i played tennis today. i played tennis!!! tho i didn't play well coz of the surface and the period of time i didn't play, i was contented. it's gonna be a weekly thing!!! woohoo!!!! finally.... we;re trying to fins another day to play so that we can play twice a week.
hmm..nothing much to say liao. i'm thinking about working in club med.
so tmrw we'll just have to assemble the profiteroles. most likely hands will get burnt. we must have a bowl of cold water next to us for our burnt fingers.
btw, a croquebouche that's half a metre in height cost abt $250.
hey! i played tennis today. i played tennis!!! tho i didn't play well coz of the surface and the period of time i didn't play, i was contented. it's gonna be a weekly thing!!! woohoo!!!! finally.... we;re trying to fins another day to play so that we can play twice a week.
hmm..nothing much to say liao. i'm thinking about working in club med.
