Thanks, if I ever make it again there’s a few things I’d do to improve it
1 make sure the puff pastry is not too thick on the ends. It didn’t quite get fully cooked there
2 any ornamentation like those leaves I added should not be the highest part, put them more to the sides so they don’t burn while the rest of the top browns
3 we made a giant crepe on a sheet pan in the oven rather than smaller ones in a pan which worked great but it could have been thinner
4 we sous vide’d the beef the day before and it was still quite cold when it went into the oven. It didn’t end up getting fully heated through so it was cool to the touch in the middle. Still tasted great but if it was closer to room temp when it went into the oven maybe it would have fully warmed through
Those are all great follow-up tips on the making-of. I really appreciate you being so detailed in the thread on your process and how it turned out, it’s always good to get an inside look at the breakdown of what went right or wrong.
Thanks, if I ever make it again there’s a few things I’d do to improve it
Those are all great follow-up tips on the making-of. I really appreciate you being so detailed in the thread on your process and how it turned out, it’s always good to get an inside look at the breakdown of what went right or wrong.