Time flies and people come and go.
"treasure memories” is the place for me to treasure my memories of those joyous days, to cherish and remember people I care about and events that I attended. They give me great pleasure and they are very special for me to treasure the memories.
03 May 2009
Chocolate pastry cream made out of Valrhonablacecouverture, min 31% cocoa butter with 64% to 70% dark chocolate. It can be prepared 1 day in advance and the excess can be kept in chiller for 3 to 5 days.
Line a baking tray with cling film and pour the pastry cream onto it. Cover the pastry cream with cling film to let it cool down. Flatten the cream.
This batch of pastry was baked on baking tray lined with parchment paper. The result is roundish base pastry.
Whereas, this batch of pastry was baked on baking tray, coated with little bit of oil but without parchment paper. The result is flat bottom pastry. Surprisingly, the flat bottom is actually the top of Eclair buns.
Dig hole on the left and right, bottom of eclair buns.
Pipe chocolate pastry cream into both sides of the holes.