Ok here we go. More choux paste, made more choux and some éclairs. Just gonna get this out of the way, we did not finish the éclairs, next week. The small choux though got cut in half and filled with Chantilly cream. Also made some puff pastry, but it too is for something next week. Made pastry cream for next week, but then we made Praline cream. We took the praline cream and cut open our Paris-Brest and filled them with it. Then we freed the Bombe from its frozen prison and plated it up. We covered them in Chantilly cream and served them up right. That’s all for tonight, got to get up early tomorrow.
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