Francois Payard, I want to love you, I really do. It’s me I’m sure, not you. But for the second time in the row, it hasn’t worked out between us. I know, I know. It’s my fault—I’ve obviously been overworking or under working everything. But it’s a trend, and it’s causing me a little distress.
First there was the chocolate genoise cake. I had to turn to my tried and true Martha recipe for an easy, moist, delicious, perfectly chocolaty yet not-too-sweet…yea. It was all my doing, I know, I’m sure, but still; a cake should not prop a knife up on its end. And now, the pastry cream. Oh, the pastry cream. It tastes so good, but it’s truly a sauce. Now, it was 90-plus degrees when I made it, so that might have factored in. But again, I had to turn to Martha.
I don’t know what to do. But for the time being, all I can give you is that your ideas are great. And actually, you have produced a delicious pate sucree.