Reflection

This week I made the Gougeres (cheese puffs). It was basically pate a chop with cheese in it. They were pretty good but could benefit from a filling.

I also made the walnut shortbread to be the base for the prosciutto melon canapés. I substituted almond for the walnut to accommodate for a teammate allergy. Unfortunately they overbooked int he oven and came out darker than I wanted. A teammate took them home because they still tasted good. I remade the dough in class and baked it the next day.

Putting the canapés together was fine. The halves of the melon balls stuck together no problem. Next time, I’d like to scale these down to be one bite to make them easier to eat.