In our 5-hour workshop today, we made pistachio macaroons, petits fours (pâte d'amande) and two kinds of duchesses. My macaroons were not baked enough, but other petits fours were basically OK (must remember to make them smaller next time). I felt really tired even before the practical started, and hence had trouble staying focused on things...
Anyway, it was just one of those days. At least I got some feedback from Chef CF about how to fix my mistakes, and what to look out for.
My petits fours (pâte d'amande) and duchesses with praliné cream
My duchesses dipped in chocolate
My failed pistachio macaroons. A lesson learnt.
