Tuesday we decided to christen my
The Art of French Cooking with a day of pastry production. Not having seven hours, we decided to make the "simple" version rather then the seven hundred layers one. The process was surprisingly easy feeling, and gave
gigi and me the opportunity to find yet another common interest in beating butter with a rolling pin the size of a sledgehammer.
(the above-mentioned rolling pin)
We decided to risk the gluten's wrath and and froze the dough for a short amount of time instead of giving it the last chill.
Using muffins tins as molds, and proceeded to fill them with reckless abandon, hoping for the best. Happily, the gods were with us.
Tuesday we decided to christen my The Art of French Cooking with a day of pastry production. Not having seven hours, we decided to make the "simple" version rather then the seven hundred layers one. The process was surprisingly easy feeling, and gave gigi and me the opportunity to find yet another common interest in beating butter with a rolling pin the size of a sledgehammer.
(the above-mentioned rolling pin)
Using muffins tins as molds, and proceeded to fill them with reckless abandon, hoping for the best. Happily, the gods were with us.
