Maybe it's just me, but one of the most thrilling things about making pastries (and bread, for that matter) is the way a souffle or dough puffs up when baked.
I have little knowledge of both pastry- and bread-making, so it's even more gratifying when an unfamiliar procedure goes as planned—and equally dissatisfying when there's no doubling in size. I'll admit I cracked a smile during my pastry rotation when I opened the oven and perfect golden-brown domes were staring me in the face. Whoa, wait—did I make those? Yes. Yes, I did.
The domes were baba, small yeast cakes that, post-bake, were soaked in a rum/simple syrup mixture until they couldn't absorb any more liquid. It's pretty much a sweet, doughy shot the restaurant serves cold; I prefer it warm.
Chestnut ice cream (which I made today) is served with the baba, along with pine nuts, chestnut puree, an apple chip and chocolate drizzle. The second pastry recipe for Level 5 is a pumpkin souffle with eggnog sauce.
I'd give the latter a hug if I could for tasting so good.
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