Narany me started in the world of patisserie, and I discovered that I do not go crazy for cupcakes like the creamy religieuse or eclairs, too heavy and sugary. Instead I love the two C: Caneles et Chouquettes!
This is a canela, are typical of Bordeaux, are of various sizes and more or less charred. They have no filling, and sweets are appicicaticce outside, and inside gommosine, with a hint of vanilla. Simple and good. But ever since the lightness of the elusive Chouquettes
... that view, so let's face it, not by a penny, then if I tell you that inside is empty ... is: yes, but is empty inside is soft when you eat and crush the teeth and the inner wall is in contact with the taste buds, you think someone has spread from a thin layer of cream. Outside is dry, cooked, and it remains inside a wall soft, thin, moist. They are an amazing thing, a subtle balance, and in my opinion are too damn hard to do, how does one know when they still have their creamy sauce inside or when it is too late and are now the horrible cupcake filling that will not suck?
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