No, no, I’m not going to stop as I’m feeling better about failing than succeeding at the moment. I appreciate all the good-intentioned folks out there asking me to please, just follow Chez Pim or Paula Wolfert’s instructions to the letter and everything will be alright. The problem is that I have a very good idea about what’s at the end of those roads, and I just don’t enjoy it. It’s very dense and custardy and I just don’t see the French getting very excited about that. Not enough to justify 100 years of baking tradition. So I’m going to keep working.
Interestingly a Pierre Hermé recipe supplied by reader Lester is almost identical to the one I’m currently working with, save for the fact that the sugar and flour proportions are flipped. Pierre and me, we think alike, no?
No, not really.