as many a pastry student will tell you, mille-feuilles are probably one of the most challenging and time consuming things to make. tempering the fondant so that the chocolate sinks into the vanilla, drawing the lines quickly then rushing to run your knife through it to make the design (it makes you sweat... really). and sawing through sticky fondant and crispy flaky pastry without squishing the cream out- not easy. here is my second attempt at mille-feuilles, made at school. pretty proud of myself! let's hope i can redo these when it comes to the exam...
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| Fondant work- so stressful! |
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| Final product :) YUMMYYY |
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