Hi @SYates - what a wonderful idea! And it’s fantastic to see that many postcards are on their way, sending healing thoughts for Don Manuel in those postcards. I posted my postcard a little earlier on today - here it is:
Cheers from Oz -
I have been disturbed by this story from the initial post which seems to be taking a disconcerting tone.
I am going nowhere this year (and last) so have decided to send this lovely man a donation for him to allocate wherever he chooses (securing...
If they're as good as you say, I promise to eat one for each of us. Approaching Santiago may be the only time in my life, after my walk from Valencia, that I shall be able to manage two, without putting both of them on my stomach, as well as in.
Tropézienne looks similar, although Larousse Gastronomique says it uses a cream mousseline (pastry cream with extra whipped butter) enhanced with rum and icing sugar on top. Reminds me of a River Café chocolate mousse - you may as well slather...
There is no comparison. Crème Chantilly seems like a way to ruin perfectly good whipped cream...too sweet by far. And don't ruin the diplomat cream by adding gelatin. :eek:
Not that I ever needed a reason to walk the Invierno again, but...
I can't remember what we called it in the German bakery, nor what the bakery in Bandeira called it. My Cordon Bleu has a Gâteau Lorraine, but it uses chopped almonds on top and a Crème Chantilly in the middle. It splits the brioche disc in half...
@Bernice M ~
I wish I could try convocting this, with good Anchor cream and butter, and a crowd of willing quality control testers.
Maybe agsin someday, maybe not.
And too right.
That's way too dangerous to be a solo endeavor.