I was interested to see that they were making croquembouche on Masterchef this evening - and shocked to see Michel Roux blithely using a mould to shape it. That wasn't what it said in the Cordon Bleu book. Very much the easy way out. I gave myself the severest of burns when I first made croquembouche, when I was fourteen, by inadvertently dipping my finger in the caramel. I admit that, since then, I've used a dab of cream as glue to help the caramel as it sets - but not a stainless steel mould like a witch's hat!
It was interesting to observe myself, now that term is over and I have nothing to organise, that I actually went out with a notebook to discuss what is to happen in the garden and on what timescale. The Sage, I'm sure, sometimes thinks I spend too much time on other things - but he had a brief taste of me concentrating on what goes on here, and I suspect he'll encourage my outside interests in future. I actually did a job today (a written one on the computer) that I've been meaning to do for some time, unasked for but that will be beneficial for all concerned, that has seemed far too much bother for the last six months. I evidently have rested quite enough and need something to do.
8 comments:
hens love scratching around in the dirt, the feathery swines!
She looks a lot like my Rhode Island Red hen, Harper Lee. It doesn't seem right to use a form for croquembouche. Isn't half the drama the fact that balls are put in a tower shape with no undersupport??
I love your garden stories, especially with chickens. She's the one who likes to be stroked? She's so pretty.
I know nothing about the cookery stuff, so I'll go off and drink more coffee.
Is this a clue about what we'll be offered at the party?
What'sa croquembouche anyway ? I'm hopeless at cooking sweet stuff. Not in the least domesticated like like you m'dear. Yes like Dave I too look forward to this culinary delight at Zeee party.
They do, Gledwood. Especially around the muckheap. They have despatched a lot of slugs and snails for me, as well as a few choice plants.
Her mother was a Rhode Island Red, which was given to us when she was the sole survivor from fox attacks. She has four sisters and is the deepest brown of all of them. She is the tamest and opportunist-est of all the chickens.
I'm not planning to serve croquembouche at the party, Dave, but I expect there will be some proper puddings and maybe cake.
It's a conical pile of choux pastry balls, most ones you see are very tall, narrow cones and now I know why, that they're made in a mould. You are supposed to dip each in caramel and stick them together, and then you fill the centre with mousse or whatever you want, and/or you can fill each individual ball with cream or something. You can also top the whole thing with spun sugar. I made one for Weeza's wedding. I made the spun sugar while everyone was coming into the house after she and Phil got married.
I was making toast for Phil's nephews at the same time, because their scatty parents hadn't thought to give them any food!
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