Signature; Suet Pudding with sauce
Suet pudding... again, I don't know enough of English traditions to be able to be much innovative with this. So I suppose I'd make apple hat or a savoury pudding... I wonder what I would use to fill it. Chili? Maybe Bacon Badger, just because it has a fun name :-D
After all, it's a question of pastry.
Now, suet is an interesting fat. There are, of course, "secrets" about using suet.
Technical; Religieuses
Showstopper; 3 different kind of puff pastry canapés, one filled, one iced, and one of any kind
OK, so miniature Napoleons, palmiers carre, and conversation tarts.
Palmiers carre is a Korean thing - at least I haven't seen them anywhere else. The puff pastry is simply layered up to 6 times, cut into slices, baked and dipped in chocolate. There is no sugar or spices in it, it's just puff pastry. The Koreans love it.
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