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Post by beverley61 on Jun 2, 2020 20:02:23 GMT
I thought I'd dip into this tonight and I have the same issue as last time (although it may be a repeat).
The waste.
Towers of nougatine, sugar work, chocolate twirls and all they test is the choux pastry with cream.
Sometimes it's gallon after gallon of glaze topping dripping all over the trays or they make a pyramid out of hazelnuts and they only eat the chocolate mousse. Plus what's with the mangoes, clearly they all know one of the judges like it.
Makes you glad for a scone and jam.
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Post by undertheparapet on Jun 20, 2020 13:58:15 GMT
Luckily, there is plenty of crew around to make sure it doesn’t go in the bin. And the cost of the food ( do they bring their own or is the cost reimbursed by the TV company?) is dwarfed by the cost per day of the lowliest production assistant. I agree that I prefer a plainish dessert. I can’t be doing with caramel plus chocolate plus buttercream plus nuts. It’s wasted on me although I am partial to the heroin.....I mean sugar.....hit of a salted caramel ice cream.
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Post by beverley61 on Jul 10, 2020 19:49:12 GMT
Well I dipped into this again and I still don't think it works and overall I think it's because we don't actually eat this stuff in England.
I don't mean it's not available at high end places, but even in those places they probably sell scones as often as they sell the pistachio/almond/mango moussefluff croquettanine frangifaff teeny weeny chantilly tart.
It's like me and my aunt when we decided to treat ourselves to tea and cake in Patisserie Valerie (and that lasted). She had Madeira cake and I had toasted teacake, I think it was called something like fruited brioche slice or something palavery. 😁😁
I say this as someone who worked in a patisserie in Paris for six months in my teens. Believe me the average patisserie isnt making 24 of anything, 12 on a weekend, 6 on a weekday and that's mostly creme patisserie fruit tarts and eclairs.
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