Junglefrog Cooking

Simone, ths is fabulous. Like a DB challenge, but much much more involved!(he he…yes, I remember the marchmallows). How fun to be able to learn from the master, and live! Love the way it all came together! WOW!!

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Well done! IT looks delicious. I hope you don’t get picked to be the daring bakers host – otherwise you might ask us to recreate this! Scary! And I like how you term it “dough for the bottom” – I say – don’t even bother finding out the real name. It is cute as is!

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Simone (junglefrog) Reply:
November 4th, 2009 at 16:23

@ Trissa… mmm, now that I think about it; dough for the bottom… is a bit weird right? lol..

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I grew up watching my mom make choux pastry for a dessert she made all the time. I’ve tried it once or twice. Unfortunately, mine never turn out as well as my moms.

I’m so envious of your cooking classes. I’m hoping to take some in a couple of years with my hubby. Sounds like fun, fun, fun!!!

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That looks absolutely amazing. Isn’t it great to get past those cooking bumps in the road too?

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Wow what a fantastic pastry! You are so talented

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Hi Simone,
I love your gorgeous, tasty looking Photos. I really enjoy photographing what I eat too. It looks like I could learn a lot from you. Do you need an assistent? Also, I stummbled across your sit when looking for a cooking school in Amsterdam. It sounds like you are enjoying you classes. Can you tell me were you are taking them, and do they teach them in English?
Thanks for your time, Isabelle

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Very glad you had enjoyed your class so much. This is like a very complicated time-consuming cake, but looking at your photo I would say it was worth it. I have made once for a friend’s birthday and are thinking about doing it one more time.

Thanks for sharing,
Kris

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BEAUTIFUL. If that tastes as good as it looks….mmmm!

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Oh Simone, how stunning is that? Funny enough, I just came across a St Honore in a French pastry cookbook and wondered if I had the courage and patience to make one. And you did it! It looks marvelous and you should take a bow!

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That is fabulous and I would not try to do that alone. I would need the class.

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that looks amazing! you’re so lucky to be taking such a course! I’m jealous!

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Hallo,
heel leuke site zowel foto als recepten ingenieus, had naarstig gezocht naar een glanzende vulling voor de pate choux, wist niet van de de naam, heb wel de helft van de boter gebruikt. Kun je het verschil aangeven wat de boter voor een effect geeft? Ook de suiker heb ik gereduceerd tot 75 gram en kon zelf minder verdragen.
http://maureens cookiejar

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Simone (junglefrog) Reply:
November 20th, 2009 at 23:54

Het is moeilijk om precies aan te geven wat de boter doet zonder dat je ziet maar door het inkloppen van de boter wordt het een zalig geheel. Zonder de boter zou het simpelweg niet compleet zijn. Ik vond de hoeveelheid suiker niet overdreven veel alhoewel de totale taart natuurlijk wel heel erg zoet is..

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