So the first week, we baked a banana cake, with the top, on the brink of being burnt (note: to switch on the lights when you look at the cake), the week after we made a muffin where we stuffed some leftover chocolate and Tim Tams which didn't raise like we wanted to.
With no success at our belt, it didn't help we have been religiously watching Junior Masterchef and having seen a 12 year old make choux pastry as part of replicating Adriano Zumbo's dessert, we took it one step at a time and decided to make the choux pastry first.
Problem no 1: Don't attempt recipe that involves measurement beyond 1 cup, 1/2 cup, 1/3 cup or 1/4 cup without a measuring scale. The recipe asked for a 105ml of water, 135 ml of milk, 5grams of salt and castor sugar, 100gms of butter, 3 eggs and an egg yolk. What happens? I put in way too salt and it tasted like a savoury shell.
Problem no 2: Don't bother if you don't have a proper mixer. Trying to whisk the mixture with a portable whisk and a bowl was tough, with everything flying out.
Problem no 3: Follow the instructions, the recipe called for either a diameter of 3cm and 6cm. We happily piped out different sizes after we thought the big ones wouldn't raise.
That being said, it did go into the oven at 185 c.
It did look like it was raising but the itchy hands of mine decided to see clearly and opened the oven.
Apparently in the show, the chef said that is a big no no, i meant NO NO.
So look what happened.
Most of them fell flat in no time while there were like 3 that looked vaguely like a profiterole. With no accuracy what so ever in making this, i must admit, with a bit of whipped cream and jam, this tasted still awesome, i mean how wrong can eggs, butter and flour be?
Quite wrong apparently.
Let me go get a weighing scale, i vow to sort out this choux pastry.
Lets see how i try to re-create this next week.
For those that want to see the full recipe and attempt at the complete dessert, go to the Masterchef website.