im in pastry school and i can tell u, if its just a hobby take the 6 month or better yet find an alternative completely. Once u learn the basic techniques every thing is more or less the same.
Well depends how much you put, but I'd have to agree for the most part. I guess I'm just used to doing it that way. I used granulated sugar once and I find you can feel the grains of sugar, however I might have not mixed it long enough?
Hi John, Its like Boar said. What you're looking for is custard, or any of the other names he's listed. And yes, the dough is a fried pate a choux. What you were looking for I believe is not vanillan, its actually vanille vienna, its a...
