15/03/2023
What i'm really doing at work?
I'm a pastry Chef
I creat a new dessert for new menu for hotel restaurant alacarté. Defends on the season. I fallowed what my head Chef say. I creat everything from scratch to scratch.
This is one of exsample. Today is one of challenging day for me. Which i want. 😉But thank God i survived. This is not normal macaroons. Shape are bigger than normal.
Texture is different too. Macaroons that able to cut easily but chewy and soft inside crunchy outside. But not under cooked! Wooh jajajja.
Plus the european pastry cream without sugar since macaroons is sweets enough. Balance the taste. . My experience brought me this far. Learning is good but experience is the best!