I adapted from PH’s genoise recipe this time, leaving out the milk. The cake is softer and more moist than the previous one. It is slightly harder to roll as a result, cracking more easily. It is also slightly sweeter, almost too sweet. I’d add a little salt or cut the sugar next time.

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Two things I learnt from this recipe:
- Transferring the choux batter to a piping bag and using that to pipe into another piping bag eliminates air pockets
- Misting the choux with oil before baking will eliminate ripping and create evenly shaped choux
- Cooling the choux dough allows it to be piped neater

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In preparation of choux in the near future… Pastry cream, from Lenotre. The use of Nielssen-Massey Vanilla paste transformed the cream from acceptable to unforgettable. The only change I made is an additional step from Pierre Herme’s recipe which adds the butter when the hot cream has cooled to 60C.

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First ever whipped cream frosted cake! With droopy stars! Lesson: Whipped cream softens rapidly in sg’s unforgiving heat, so move fast. I could see the stars falling as I photographed them. This cream contains carrageenan, which gives the whipped cream a smoother texture. However, carrageenan-laced cream doesn’t taste as good as pure cream so that’s what I’d use if I’m going for the best flavor.

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