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    Eclairs & religieuses

    This practical was an epic fail! I accidentally over whipped my pastry cream when adding the cocoa powder and as a result the cream turned into a soupy mess! Have you ever tried piping a liquid?! I'm not sure how I did it, but I managed to fill the eclairs with the cream. The fondant icing was also a challenge - it was too thick and did not spread evenly over the eclairs and religieuses. The only good product for today was the pâté a choux - the chef said it was done well.

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