Best French Dessert

[panini]

CR
Are you running over the small icons. I jest!!! I would not worry about anything you post. I think it's a good question. I had assumed that you meant your favorite dessert. I love all pastries, well in fact food. I just couldn't come up with too much. Even though I probably have hundreds that I've done. I will say, I prefer Viennese, Swiss. At one time in my career I was adament about the perfect construction of French Pastry. I have found that over the years I lean towards variations. I also have grown an appreciation for Indian/Pak.,Japenese and the meal finishers with a great earthy flavor like almond,chestnut,hazel,.
You have, and will not offend me in anyway, okay. Now tell me, did you run a paper towel over, or skim that caramel? Did you cook it in a water bath?
I do not dislike French. Fact is, that the French eat different from us. When you say French, I don't think of my pro fession, I think back on the desserts I had over there,
pan

[shroomgirl]

homemade Mille fuille, puff pastry with berries and rich vanilla bean chantilly cream....

Or a coffee eclair, hard to find these days.

Apple Calfouti with currants....ummmm

a well done creme brulee is a rare and beautiful thing

There's something about a really rich chocolate ganache with bits of brittle and layer of puff pastry that are viseral....umpteen years ago 4 Season made chocolate puff pastry....

[cakerookie]

Pan I did cook in a water bath. Did not skim it though. I know next time. Thats the reason I am here I learn something everyday. Thanks everyone for your informative posts getting a lot of great ideas keep em coming....

[panini]

I'm still not confident that's the problem

How about a pate choux Cream Puff Swan filled with alternating white and dark choc mousse on a painted plate of assorted fruit coulis and creme anglaise designed to look like a sunrise! And dusted very lightly from afar with a combo of cocoa powder and a little 10x,a couple fresh berries and a sprig of fresh mint ! That does it for me and always wows the crowd....!

[Mikeb]

Originally Posted by cakerookie

Pan I did cook in a water bath. Did not skim it though. I know next time. Thats the reason I am here I learn something everyday. Thanks everyone for your informative posts getting a lot of great ideas keep em coming....

Skin on top could be also be caused by the custard tops getting too dry. Try covering the pan full of custards with aluminum foil when it's in the oven (leaving a few holes) - it will keep everything nice and moist. Also cover the custards when you're storing them in your fridge.

[cakerookie]

Thanks Mikeb will try that. Also got a tip that I could put plastic wrap on it.Placing it so that it touches the custard to prevent the skin. But will definitely use your suggestion next time...