May 11, 2010

Kitchen 14 - Shape and fill pithiviers, make croissant dough, English asparagus with Hollandaise

This is all I can present to you today. Not much really! We had to make sauce Hollandaise again. I have a feeling that that or Beurre blanc could be part of the final exam. As we are making this over and over again.

Other than that, we make croissant pasty and YES, a whole block of butter goes into it. Nothing for slim hips. You have to make a choice.

And the pithiviers we filled with a mixture out of artichoke hearts and green olives and then put back into the fridge to chill.

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