Schumacher

So my latest thing is I like to make a big choux pastry ring, like a donut but the size of a cake, then make two flavours of creme patissiere, and make it into a giant eclair cake thing. Ive make two recently without my thermomix. Its not hard but man, the dishes! One pot for the choux, mixing bowl and beater from the kitchenaid to finish the choux. Mixing bowl again for the yolks and sugar, a pot to heat the milk, a fresh pot to finish the creme pat. So tallied up thats 3 pots, the mixing bowl twice, whisk attachment, and paddle attachment. You can see where Im going with this right. So I made it again the other day for my dads birthday. So with the thermomix, in goes the water, butter, heat it up, flour, cook it out bla bla this isnt a pastry lesson but you get the picture. Once the choux was in the oven i put some water into the thermomix and turned it on high to clean it. It didnt clean it perfectly but hey, it was a lot easier than my usual method!. So it was clean enough anyway, in went ingredients for the creme pat, 5 minutes later, (no slaving and stirring required) and its ready! pour half out, throw in a few blocks of 70%, one more minute and i have chocolate creme pat, YUM! The result, the smoothest creme pat ive ever made for sure, and a delicious birthday eclair.
Oh yeah and joke of the day from big sis (yes her sense of humour is just as bad as mine), 'yeah she had to wash it out after mixing all those shoes in it!'
The adventure continues.