The chef started with demonstrating how to make the savarin dough and what to do with it. Then I went back to my table and started producing. I made the savarin dough and while waiting for it to rise, I started on making macaroons. I thought I would make chocolate macaroons with ganache filling. The macaroons (see above) look great but the were a little crunchy. The last time I made them they were just right. They look right and I don't think I cooked them too long. But without any critique from the chef, I have no way of knowing.
The savarin looks good, but I didn't care for the taste at all. After baking the dough, you then soak the little ball in a rum syrup. Then I topped it with whipped cream. It wasn't a very busy day. Mostly it was wasted time waiting for the savarin to rise and to bake.
The chef started with demonstrating how to make the savarin dough and what to do with it. Then I went back to my table and started producing. I made the savarin dough and while waiting for it to rise, I started on making macaroons. I thought I would make chocolate macaroons with ganache filling. The macaroons (see above) look great but the were a little crunchy. The last time I made them they were just right. They look right and I don't think I cooked them too long. But without any critique from the chef, I have no way of knowing.
The savarin looks good, but I didn't care for the taste at all. After baking the dough, you then soak the little ball in a rum syrup. Then I topped it with whipped cream. It wasn't a very busy day. Mostly it was wasted time waiting for the savarin to rise and to bake.
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