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27 May

The top of the pastry is glazed with fondant and decorated with melted chocolate in a chevron pattern.

Focus Techniques: – Firming Creme Legere with gelatin to give the pastry extra structure when assembled.

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Tonight I will likely dream about not being able to find my offset spatula or over-whipping my Creme Fouettee.So you have to complete three items, and one takes an hour in the ovens? Grading is based on the following criteria: I have to admit, I was a little disappointed that we didn’t reach the 10kg milestone for flour as we ended this unit.Oh well, with bread right around the corner, there will be no wanting for flour in the weeks to come.The pastry will still be delicate, particularly in the heat, and must be served the day it is made.– Creating the decorative chevron pattern immediately after applying the fondant glaze given the fast setting time of fondant.