This was last week's class and I haven't had a chance to write about it. But again both the souffle and the pastries were easier than I anticipated. The souffle base can be prepared ahead of time and refrigerated. When ready to bake, bring to room temperature and fold in the whipped egg whites, bake and serve immediately. We dropped a chocolate ganache ball in the center before baking and, oh, what a luscious taste and texture! Haven't tried them at home yet. As for the pastries, they began with pate a choux which is the pastry dough that puffs a bit leaving room to pipe the pastry cream inside. We topped some with a chocolate gananche and the others with a glossy cocoa glaze.
This week is pie week! Stay tuned!
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