I think we're having some of the chili tonight.
We had more of the trifle this evening, finishing off the one I posted the picture of and starting on the other one. It was better today because the ladyfingers had softened due to soaking up moisture from the pastry cream. That's why it is best to make it a day ahead.
The cinnamon roll croissants came out great. I cut the triangles for the cinnamon rolls, spread a compound butter (plant butter, sugar and cinnamon) on it, then rolled them up and let them proof for 2 hours before baking.
Tonight is 'assemble the trifle' night, I made the pastry cream earlier today, made the ladyfingers the other day and the other ingredients (angel food cake, strawberry jello, fruits) need to be prepped. Cool Whip is in the fridge.
I made a dozen cinnamon croissants with half of the second batch of laminated dough, I may make plain croissants with the other half tomorrow.
Tonight is oyster stew and chili night, with cinnamon croissants.
We had smoked pork chops and salad for dinner tonight.
I made the detrempte for another batch of laminated dough, this one will use plant butter instead of butter, it'll be interesting to see how that affect the lamination and baking.
I wound up with about 80 ladyfingers. The piping on the first tray shown below was not perfect, but I got better later on. Fortunately, the batter is pretty forgiving.
I'm making ladyfingers tonight, because I can't find any soft ones in town. (They're usually in the freezer section.) I can find hard ones, but they don't taste the same, even if you soak in something to soften them.
We'll use them in a trifle for Christmas.
We both had leftovers this evening, clearing out some fridge space since the part for the big fridge didn't arrive this week.
They had both savory and sweet items at the party, so I've probably had more than my carb limit for the day, and I had a salad with some diced ham and a sliced egg for supper.
I wound up with 24 chocolatines, I used a somewhat different process for preparing and enrobing the butter block, at first I was afraid it was going to be a total mess, but as I did additional turns (4 in all) it got better looking with each turn. I will probably try the previous method again when I make another batch of croissant dough over the weekend (requested by my son), it's a bit more work up front but that probably pays off during lamination. There were a few left over after the party, I bagged them and put them in the freezer. That should keep them from getting stale between now and Sunday.
I made the detrempte for croissant dough last night, and will be doing at least two turns of lamination tonight, maybe all three, then shaping and baking chocolatines in the morning for a party in the afternoon.
