There is a viennoisserie boot camp, and I am a recent inductee. God help you if you egg wash carelessly, have your butter temperature off by one degree, don't align your items symmetrically just so, butter your pans at an innopportune time, or press something (that is indeed supposed to be pressed on) slightly too hard-- or worse, not at all.
New teacher, whole new ball game...
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment