Pate Feuille was the left over frm the previous batch. I rolled out the pate feuille in the morning to a thickness of 2mm. However I was only free to bake it at night after keeping it in the fridge for the day. I thing tat is wher the problem came from.
Pate feuille did not puff much when baked. However this time the caramel was formed on the surface due to the right temperature. Custard cream did not hold very well. Butter cream would have been more suitable.
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