Monday, October 4, 2010

Figs: Part Three ~ Fresh Fig Tartlets with Creme Patisserie & Chocolate Crust ~

Since I failed at the mousse, I ended up turning the rest of the tart crusts into these:

Basically, instead of plating the mousse dome and garnishing as was the original intent, I just dumped a bunch of diced figs on top of the creme patisserie and made fruit tartlets instead. Creme Patisserie is just the fancy name for pastry cream. They tasted great, but I was making sad faces the rest of the day. G had to keep telling me to stop being so sad but I couldn’t help it. Mousse that doesn’t set isn’t maddening or frustrating or anything other than just plain old sad...sad sad sad.


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