 well...
I know nothing about any of this (I'm just a newbie in the arts) but could it be that they worked with croissants for too long and the butter melted into the batter, thereby creating lumps of dough, instead of flaky crispy goodness???
And would it not be possible to make a light slurry with red wine and cornstarch (or arrowroot) and then let it reduce a bit?
and as far as a steamship round... I dont even know what that is... filet maybe? |