You notice how some are swirly like they were piped and some are more like blobs? There IS a reason why pastry chefs use piping bags. The edge seals on the bags were not so well done. About halfway through it burst. By it burst, I mean the entire side seal split open. The rest of them were shaped by me frantically trying to keep the batter from ending up on the floor. They're not bad looking when you take that into consideration, eh?
Sorry, I'm not building a sculpture. I can't even pipe the profiteroles, a sculpture was not going to happen. I cut them in half and filled them with vanilla pastry cream and macerated strawberries and then glazed the top with chocolate. And they were good.
The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.
3 comments:
I reckon you did a fantastic job, I've tried making them twice without success. I think you've given me some inspiration to try again, will let you know how I go.
Pictures! I need to buy more piping bags. I've been busting ziploc bags left and right.
I have been dreaming about these little treats for a while now--I need to put away my reservation and just try to make them. Yours turned out great!
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