tartlet pans
When I baked professionally, I always told people that cookies were the hardest things to bake because each one had to be exactly right because people only got one cookie, and that one cookie had better be perfect. And when you’re baking sheets of twenty or so cookies at a time, you need to watch each individual one with an eagle-eye (or two) and pull them all out at just the right moment veuve clicquot.
Of course with tiny little tartlets like these, the pastry needs to be rolled and pressed gently and perfectly evenly into each little pan, then baked, then unmolded, then filled. Then put on a plate without incident property agent hk.
I can’t tell you what it feels like to do all that work and as you set it down on the plate, getting it ready to go out to the dining room in the rush of service, and have it smash into a zillion messy bits all over everything. (Actually, yes I can.)
In general, I’m not a huge fan of “starred” restaurants. Too often the food is overwrought and fussy; presentations take precedence over taste, and unless something is the most stellar thing I’ve ever put in my mouth, I have a hard time swallowing the staggering prices orders flowers.
