choux pastry gateau
Have fun giving your creation a name and please describe your recipe.
Cream Puff-Chuffing Along On Lake Windermere
Choux pastry piped into a shape meant to resemble a steamboat. It's kind of a bit more tugboat, though. Sugar work to stick the parts together, and to create the smoke coming from the stack. Like my swans? They're mute swans. (Go with me on this. It's cuz I saw mute swans in England.) And the greenery is gorse, a plant which grows prolifically in the Lake District, but which I am growing at home this year in the hopes of seeing its yellow flowers… so far, absolutely no luck. Just green.
Tell us about your creation's final texture after baking. Are you happy with it?
Texture? Interesting question. It's whipped cream and sugar. Fluffery, yummery. Texture is fine, I guess.
Detail how you added a Wisconsin twist to your flavors or presentation.
Wisconsin cream, eggs, home-grown gorse from seeds imported from England. You know, the usual.
How did you do?