We made a few different things today: pastry cream, chocolate pastry cream, and the cream that’s inside of these little sandwiches. The outer shell is an almond dacquoise (egg white, sugar, almond powder), and it’s filled with a mixture of pastry cream, walnut powder, butter, confectioners’ sugar, and port. These were really, really good. They had sort of a graham cracker taste to them. I gave mine all away though. I’m not in the mood for sweets.
Except I just baked sugar cookies at home. I don’t know how that happened! And why am I watching this episode of Toddlers and Tiaras? That’s so weird.
We made more mini éclairs from choux paste.
And little Paris-brests. Not to be confused with Paris breasts.
Two totally different things, guys. Let’s be mature about this.