In these past 2 weeks of learning we have made the oh so delicious Millefeuille
I'm quite a fan of custard which is probably why I liked the millefeuille. We were in a hurry whilst working with fondant and so I forgot to add some sugar syrup to soften the icing. Hence why it looks a little thick and messy on the top.
The almond cream inside my pithiviers went lopsided unfortunately causing a huge air pocket, I'm going to have to work on this, but it does otherwise taste good without being too sweet for a pastry. Serve it with a scoop of ice-cream mmm.