what to do with failed choux pastry

Hi, Michael. If you're short on time or don't know how to make a chantilly then it's actually better to just use ordinary whipped cream or whipped topping, it's closer to the texture that an clair is supposed to have. Filled with flavored whipped creams. How to make pte choux: 1. Any advice? Many readers tried this recipe as part of a baking challenge! That is, it holds its shape, even against gravity, but is still soft enough to spread. Choux pastry relies on a chemical reaction between the heat of the oven and the liquid ingredients to create the right texture and consistency. Is there a difference between putting that on the cream puffs and your recipe? My goal is to help you build baking confidence through teaching foundational baking techniques, approachable baking science, and classic recipes. What is a word for the arcane equivalent of a monastery? The ones that did puff out some did have a space. Dont boil the water for too long before adding flour, or youll evaporate too much water and get the ratio of wet and dry ingredients off. They were delicious and full of family memories! When you purchase through links on our site, we may earn an affiliate commission, which supports our community. Definitely we need the recipe. Hope youll love these eclairs/puffs. Choux pastry made with milk comes out richer and more tender. Hi I got a beautiful choux au craquelin that was delightfully crisp the day it was baked. We find milk to work the best! Place milk, water, butter, sugar, and salt into a medium-sized pot. You should also see a white film on the bottom of the pan. One of my favourite childhood deserts was a large tower of cream (with honey & sherry) filled choux stuck together by drizzling melted chocolate over the whole lot.yummm! Id like to use rest today but wanted to see how I should go about using it out of the fridge. Choux pastry recipe spreading and deflating. You want a 2:1 water:fat ratio. If you don't have a scale to weigh-out your flour, go ahead with your volumetric measure but be aware that you might need to add some extra egg to your dough to get a smooth and fluid consistency - and if you add extra egg here, remember that a whole extra egg might be too much - beat a whole egg before adding it to your dough so you can incorporate it in stages to get you a consistency that you can easily pipe-out. Try piping eclairs in a dog bone shape where the ends are wider than the center. But instead of cabbage pastry, lets simply call it choux pastry. The basic recipe is simple to remember: four eggs, one hundred grams of sugar, and one hundred grams of soft flour. Ill update the recipe with that note!!! I used about 2-1/2 cups of whipped cream as filling, but could have used a bit more if I had it. * Disclaimer: All nutrition information are estimates only. Was the dough shiny and smooth with a pipeable consistency as described? chuck's fish secret menu; valiant thor documentary Split open the baked and cooled pastries, then fill with homemade whipped cream, lemon curd, jam,pastry cream, a combination of these, or your favorite filling!! Choux pastry, also known as choux pastry, is a pastry dough that is widely used in the pastry industry for the preparation of clairs, cream puffs, and profiteroles. My dough started out normally: 1 cup water, half stick butter, 1/2 teaspoon salt, and 2 tablespoons sugar. Where did Chantilly cream come from? (Update: here is the eclairs recipe!) Preheat the oven to 425F (220C), then butter and line a large cookie sheet, set aside. Last time I tried to make Chocolate eclairs (similar to cream puffs), the choux pastry just sat in the oven and basically fried. The Fora platform includes forum software by XenForo. Hi Kiki, you can bake it right out of the refrigerator. Were they otherwise cooked through, didnt deflate or anything? Hold the pastry bag at 45 angle and pipe with a consistent pressure. www.theflavorbender.com/how-to-make-perfect-choux-pastry/, Mozilla/5.0 (iPhone; CPU iPhone OS 15_3_1 like Mac OS X) AppleWebKit/605.1.15 (KHTML, like Gecko) Version/15.3 Mobile/15E148 Safari/604.1. Or put it in the bag right out of the fridge? Its quite a versatile dough and is a foundation for many different pastries, like classic eclairs, cream puffs, profiteroles, craquelin, or savory appetizers like gougres. For a better experience, please enable JavaScript in your browser before proceeding. If your choux pastry is too runny, its likely that you didnt add enough flour. By clicking Accept all cookies, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our Cookie Policy. The Soul-Searcher. Meanwhile, sift the flour. Place over high heat and bring to a rolling boil. The ratio of flour to water is blatantly wrong, for both the posted recipe and what you say is the cookbook recipe, and you should never ever use volumetric measurements for flour in such a sensitive baking recipe. I'm Del, a happy French woman living in Vancouver, BC. How do I align things in the following tabular environment? Ive never made choux au craquelin, and Im not sure if its anything particular to choux au craquelin. I would be using this recipe again and sharing it with others! Hi, Christin. Quickly stir in the flour, using a rubber spatula, and return saucepan back over medium-high heat. Bake the choux pastry buns until they are lovely and golden. That is probably the most important reason why your choux paste didn't turn out right. Perfect! In a medium saucepan, combine water, butter, sugar and salt. While the tasty treats made from choux pastry do not taste like cabbage, when you bake a cream puff or profiterole shell from choux pastry, it does look like a cabbage! The guide was created for eclairs, which are the most challenging of the three types of choux pastry desserts discussed in this article. How many eggs did yo used? Cook the dough, continuously mixing with a wooden spoon. The recipe is correct in warning you against letting any of the water evaporate, and telling you to cook and stir the roux until it clears the side and forms balls when shaken. You can also poke a hole in the pastries and pipe the filling inside. I'm not even going to touch their "custard cream" recipe, which is just not even remotely close to the chantilly cream that clairs are supposed to have. or a little bit longer if needed, until the choux become golden in color. Eggs provide some leavening, allowing the pastries to puff up when baked. If not flattened, those pointy ends will burn and wont look pretty. Plural is choux, also pronounced shoe I know, this can be a little confusing but the good news is that its super easy to pronounce and you dont have to think about it twice. Ah, its really hard to say for me. Expert Answers: Choux pastry, also called pte choux ("pot-ah-SHOO"), is made with flour, butter, eggs, and water, although it can sometimes be made using half water and Last Update: Jan 03, 2023 This is a question our experts keep getting from time to time. Again, I wanted this post to be your go-to guide for mastering choux pastry. And depending on who you ask, choux pastry is either super easy or insanely difficult to make. I am telling you, these are fantastic. In fact, pastry cream and pte choux can be made ahead and refrigerated in pastry bags right away. The centers are soft, light, and airy. The bulk of the pastry dough is eggs. The 7 ingredients are staples that you likely have in the kitchen right now: butter, water, milk, sugar, salt, flour, and eggs. Umm I accidentally added raw flour to my batter cause it was runny. Hi Mark. Baked pastry shells without filling freeze beautifully. (, Transfer the dough into a mixing bowl with paddle attachment and mix it for a few minutes on. This I where things go wrong: when I add my 4 eggs to the batter in my stand mixer, after even just 2 eggs the dough is too runny. Uncooked dough can also be refrigerated for up to 3 days in an airtight container. In a saucepan, combine the water, milk, sugar, salt, and butter. choux pastry, keep mixing while waiting for the roux to cool? A forum community dedicated to Professional Chefs. Bake for 25 minutes (do not open the oven in the meantime!) For example, more glutenous the flour, more eggs it needs. If you store your choux pastry properly, you can make it for days if not longer. butter (8 Tbsp. You have to get three variables just right: Because choux pastry can be tricky to get just right, we created a guide you can use as a resource. Some recipes use half water and half milk (my preference). It only takes about 10 minutes to prepare and the options for filling and shaping are endless. Thats why I took you step by step through entire process sharing everything I know about this versatile pastry dough. I teach you how to make these pictured cream puffs and profiteroles in the recipe notes below. How much should I beat choux pastry for optimal rising? VerticalScope Inc., 111 Peter Street, Suite 600, Toronto, Ontario, M5V 2H1, Canada. At this stage, remove the pot from the heat. Thank you, Roxana. laura ashley adeline duvet cover; tivo stream 4k vs firestick 4k; ba flights from gatwick today; saved by the bell actor dies in car crash; loco south boston $1 oysters Required fields are marked *. Make sure you completely incorporate the eggs. Watching the video really simplifies the process. Have you made a chocolate creme filling for these yet? Choux pastry is also unusual because the ingredients are actually cooked . After baking the choux buns, they can be stored in an airtight container for 1 to 2 days, or frozen for up to 3 months. It was firm enough that the wooden spoon stayed upright before adding the eggs. You make clairs and cream puffs with tempered chantilly cream so that they're light and delicate. Instructions. Hi Marie, youll want to add more eggs in this case. Richard's solution: Soggy bottoms can be a right nuisance, even though they don't really alter the taste of your bake. You can also pipe in the shape of a dog bone (wide ends, narrow center) to create a stable base that better supports any wobbles in piping. 6.9 miles away from Choux Choux Bakery. Any advice? You will not only be able to find the correct pastry shells, but you will also be able to select the correct amount. Not many choux pastry recipes call for sugar, but only 2 teaspoons provide a little flavor. Also, when I baked them, not even for the full time listed, they were completely burned. For best freshness, you can individually wrap each of the pastries in plastic wrap or Press N Seal and then place them in the refrigerator to thaw the night before you hope to fill and serve. It seems to be called eclair cakes and things like that.. Is that the exact same recipe as choux pastry? My mother made these for every special occasion! Start Your Day Right With A Delicious And Nutritious Mickey Mouse Waffle! Add the salt and sugar. Please see our FAQ page for many answers to common questions. Once you master how to make choux pastry you can tackle a wide array of pastry components both sweet and savory.. When baked, rather than fried, this same dough can be used to make clairs and cream puffs. This has never happened before, what am I doing wrong? Classic, time-tested choux pastry recipe with lots of tips for success! The yolks in the eggs bring most of the flavor and color to choux pastry: At this point, our choux pastry dough is complete! Design by Purr. Its pte choux, in French. Hope your family loves them! Choux pastry, or pte choux, is an important building block in the world of baking and pastry, puffing up when cooked to make everything from cream puffs, profiteroles, and clairs to Parisian gnocchi, churros, and beignets. I'll give it another go with your advice and hopefully be more successful. If you have failed choux pastry, your best option is to discard it and start over. Im a trained chef and baking educator. @TFD: From the professional pastry chef who I learned it from, and from just about every good bakery I've ever been to (it's easy to recognize). First, place the filled choux pastry on a plate or tray, then cover it with plastic wrap. You may need to reheat them at 300 degrees Fahrenheit until they are completely warm and crisp, even if the crispness of the meat decreases. When the mixture comes to a boil, remove the saucepan from heat and add flour all at once. Dough pulled away from pan, formed a ball, and cooled. Bonus: It can be challenging to make your choux pastry hollow. Thanks for pointing it out! Can the choux pastry be frozen once baked? A "pinch" of salt is probably OK at this small scale, but if you ever decide to scale up then you need to be accurate; use 2% salt (2 g per 100 mL of water). Holds shape nicely that way. And don't forget to indulge a little sweet treat for dessert! If you have failed choux pastry, it is likely that the chemical reaction has not worked properly, and the pastry will not have the intended texture or consistency. Everything You Want to Know About Dry Yeast, Best egg white substitutes for vanilla cupcakes and cakes, How To Oven Proof: Quick and Easy Way To Make a Yeast Dough Recipe, How your dough is cooked how long it is cooked and the temperature are both very important. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Submit your question or recipe review here. Once baked, store choux pastries in an airtight container for two to three days, or in airtight bags or containers in the freezer for two to three weeks. France. Originally from France, I lived in Stockholm, Chicago, and I currently live in Vancouver, BC. Meanwhile, sift the flour. We spent an afternoon diving deep into this versatile classic and Im sharing everything I learned with you today. I usually leave a few teaspoons of beaten egg behind, which can be used with the egg wash. in Coffee & Tea, Bubble Tea, Juice Bars & Smoothies. Why is this sentence from The Great Gatsby grammatical? Uncooked choux pastry dough can be stored in the fridge for up to 2 days. I have always baked choux paste shells at a straight 200 C (390 F) for 30 minutes. Use 50 g of butter or shortening for every 100 mL of water. Continue to stir the mixture, without stopping, until the paste . You opened the oven door too soon. The best results are obtained when the steam damper is closed (no loss of heat) and the baking temperature is set as near 232 C (450 F) as possible. @Aaronut my cook books have custard like fillings, a quick google shows custard like filings too. 3. Im totally new to pastry, so I have a couple of questions that might be silly when it comes to parchment paper or silicone, is one better than the other for these or does it not matter? Hi, there! Let us know if you give it a try. You want a 2:1 water:fat ratio. Now lets make our cream puffs or profiteroles. Keep in mind that you need to shoot for equal parts liquid and egg, with half that amount of butter and flour (by weight) - for example 8 oz. Hi! Yes, all of these recipes are using the same choux pastry. Hi Joy, wed recommend making our chocolate ganache and then following the directions there for whipping it would be delicious as the filling here! After baking the choux buns, they can be stored in an airtight container for one to two days, or they can be frozen for three months. Let us know how they turn out. Get your copy , Im giving all of the choux pastry recipes you will ever need! My name is Andrew Borinski and Im a passionate baker and blogger. Little cabbages! FIX: Make sure sugar and salt are fully dissolved before water mixture comes to a boil. Too runny batter causes flat shells too. The foolproof tips below will help you to make crisp and puffy choux pastry! Thats the finicky part the number of eggs in choux pastry isnt really consistent between batches. Off heat, add all the flour at once into the butter mixture. Is there a way to tell if the panade is dry enough if a crust doesnt form? Save my name, email, and website in this browser for the next time I comment. (And so are my friends and family members, who get to eat your recipes. We hope that our website will inspire you to create something special and to share your creations with friends and family. Whether you choose a version for sweet or savory choux (with milk/water or just water), the technique is the same, There are 4 steps to remember: Choux are a very delicate pastry and they dont keep fresh for a long time. Watch the video in the blog post above; it will help guide you through the next few steps. Yay, so happy to hear this, Charls!! How can this new ban on drag possibly be considered constitutional? Hi, Daniel. Most people who enjoy your dessert will never notice it! Ive tried baking eclairs on both, same result. I have this problem. Make half a batch of dough on stovetop (without eggs) and combine it with the runny choux pastry. The bottoms concaved and the the shells only puffed up a little. Then pour all the flour at once, stir well with a wooden spatula. Hi, Michael. Hello! 1. For my filling I did not have all the ingredients, so I used mascarpone, lemon zest, lemon juice, vanilla extract, powered and granulated sugar, salt and a teeny bit of milk. And don't try to cut corners by adding all the eggs at once; you really need to add them one at a time, otherwise you'll end up with lumps. The result is a firm, yet hollow pastry that can be filled and topped in many ways for nearly any occasion. 1. If your dough is not sufficiently fluid, it cannot expand from the steam inside to create the desirable poof. A generous poof, in either form of cooking, comes from having the right balance between dough consistency and steam formation. Too much flour can make the batter too dense, thus prevent rise. Thanks for your great info and instructions for making choux pastry! It only takes a minute to sign up. Rest the batter for about an hour before piping. Often, profiteroles are cut in half and the ice cream is added. How do I connect these two faces together? Eclairs are long, hollow pastries that are generally filled with pastry cream. The Spruce Eats has an interesting article explaining the science of choux pastry if youre into that! Slowly heat the mixture over medium heat, stirring frequently to dissolve sugar and melt the butter. Crullers are fried pte choux dough. I actually had this pumpkin cream puff recipe here on my site, but I hope you found a good one as well. Thank you, Hi Sally love your recepies!!! (So don't overmilk!). To learn more, see our tips on writing great answers. I just made these and they came out perfect. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Others say it is a distortion of its original name pte chaud (pronounced sho, meaning hot in French), that could roughly be translated into heated dough, coming from the fact that the dough requires a pre-cooking step on the stove before baking in the oven. Choux pastry needs high heat right away to puff up. The key to making the best choux pastry is to keep the dough moist. There are two versions to why it is called pte choux. Thank you very much for this response I know that the question was a little bit vauge, but this answer helped me solve a lot of problems I was having with my crueler recipe and the techniques that I was using. Choux pastry, also called pate a choux and choux paste, is a basic pastry recipe that is extremely versatile and can be used to make a wide variety of final products. Thank you for these great tips. Once baked, it gives you some lovely puffs that have a light crispy outer shell and are hollow inside. Didnt disappoint! Thanks for contributing an answer to Seasoned Advice! How to show that an expression of a finite type must be one of the finitely many possible values? When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Transfer the shells onto a wire rack and cool completely before filling. Let us know if you give it a try! The recipe mentioned in the question is close, but slightly short, so be careful if scaling up. Any advice? water (1 C), 4 oz. If making a savoury version, add 1/2 tsp of salt or flavouring powders such as 1/2 tsp ground dried mushrooms, or 30g of finely grated Parmesan cheese. Flour, eggs, butter and water are all you need to make it. Nearly every eclair baker runs into challenges at some point in their journey. Do I need to use a stainless steel saucepan for the crust to form when I am cooking the panade, or can I use a nonstick? Thanks!! But before you pipe the dough onto the parchment paper, moisten it with water. They were still moist on the inside though so I have to figure out that problem. Why are non-Western countries siding with China in the UN? My team and I love hearing from you! In French, chou is pronounced shoe. & craqulin will crisp back up. Site design / logo 2023 Stack Exchange Inc; user contributions licensed under CC BY-SA. Hi, Roxana. But they should hold up pretty well for 5-6 hours. Last Modified Date: February 07, 2023. When ready, crack open the oven door and let the choux for 5 more minutes in the oven, then transfer to a cooling rack and let cool completely. Whew, are you still with me? Because the shells tend to soften and hydrate when filled, filling the shells just before serving is best. Use 50 g of butter or shortening for every 100 mL of water. Make a batch of these classic French pastries I dont think the size of piping time matters much, but not sure how small were talking about. Role of ingredients in choux pastry Water - flexibility Butter - richness & softness Prevents clumping Flour - structure Eggs - key players Swapping ingredients in choux pastry If you have ever made choux pastry, you know that it can be a tricky dessert to master. Thank you so much for these details! Hi Em, yes, you can freeze the baked choux for up to 3 months. You should be using bread flour (AKA "strong flour"), you need the extra gluten for this. Is your choux pastry the same as puffed pastry? When cooling the dough, dont beat it for too long, or on high speed, because it can cause the fat to separate, which can result large cracks in baked pastry shells. And if you have sensitive taste to eggs, its normal to think theyre eggy. Hi.. Even with mixing it took over 15 minutes to cool and it may not have been cool enough. The dough will start to form into a ball. We prefer to use bread flour as it results in a sturdy shell that holds its shape well. FIX #1: Dont just add raw flour into the runny dough to thicken it, you wont get the proper pastry shells that way. Or turn on oven to 325 for 5 min. Mother's Day gift ideas for mom's who love to bake! You really think the over needs to preheat for 2 hours? Baked Gluten Free & Keto Donuts. Hi Sally! Sally has been featured on. Also hollow out the shells? Could it be because the tip I used was too small and there wasnt enough material and water for them to really puff up? I kept the empty shells in an airtight container after they cooled but the very next day they become soggy. Add-in the eggs one-at-a-time and with constant stirring to fully incorporate in stages. erica and rick marrying millions still together 2021 . Later this week, Ill show you how to make eclairs. Scrape the sides of the bowl if necessary. but another problem is sometimes my choux pastry is flat, not raised properly but the other batch has this great hollow inside. I learned how to make choux pastry in the French baking class I took earlier this summer. In pastry school, choux pastry is one of the first techniques learned because it is utilized in so many different ways. Could craquelin topping be used on these choux buns? Required fields are marked *. For added taste, lemon zest and vanilla extract can be used. The insides of them still felt moist as if they didnt cook long enough even though they were in the oven for the entire time so maybe that was it. But for unfilled eclair shells, they usually stay crisp when stored in an airtight container. Not too scary at all, right? Cello can be baked or frozen. Did you notice if the shells were puffy in the oven and they collapsed after they came out of the oven? Heat the milk, butter, and salt over medium heat. I have had the same experience as you. Make sure to label the container with the date it was stored. Ive tired it once before but it tastes stale. 1. Im so, so happy youre loving my recipes. Water moistened parchment paper = perfectly puffed up pastries with a deliciously light center and crisp exterior. Tried this recipe for the first time today and they turned pretty good in terms of taste. Most of the ingredients are cooked together on the stove; this initial cooking causes the starch in the flour to gelatinize, which will help the pastry hold onto steam and puff up. Perfection! I did do a trial run baking at 425 for the first ten minutes as some other recipes suggest and I had more success with them puffing up. To fill, thaw the shells in the fridge and then bake them at 300F for 8-10 minutes. Hi, I made these with my dad and we are unsure how we messed them up. Making Belgian Waffles Ahead Of Time: Tips And Tricks For Perfect Results Every Time, Achieving The Perfect Waffle With A Ceramic Belgian Waffle Iron, How Much Chocolate Chips Should You Add To Your Waffles? Learn how to make it from scratch by following mycomplete guide with step-by-step photos to help you master the technique too. Traditional profiteroles are filled with vanilla ice cream and topped with a chocolate drizzle, but you can change the filling and toppings to make all kinds of delicious treats! A beautiful marriage of textures!! Make your house a home with this stunning fabric. Thank you, Rebecca, for sharing your feedback! 1. To fix it, you should remove the pastry from the heat and add more flour, a tablespoon at a time, stirring until the pastry is thick enough to hold its shape. Kuddos to you for sticking with me! Notify me of follow-up comments via e-mail. FIX: Pipe smooth shells with even consistent pressure without ripples. You could also use a zipped-top bag and cut off the corner for easy piping. Using unsalted butter in your choux pastry will give you more control of the flavour. The ratio of fat to water is off. Is this how its supposed to taste? Top with a dusting of confectioners sugar or a spoonful of chocolate ganache. Over the last 12 years abroad, the world has become my kitchen. aggiornare php aruba hosting linux. Is it suspicious or odd to stand by the gate of a GA airport watching the planes? It was difficult to pipe and sticky. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. 1g net carb!) . Hi! If the dough is too runny, place it in the refrigerator until it has set. Hi thr I m preparing for my red seal baker exam can you please tell me if there is any material available for preparation thx. Once sugar is dissolved and butter is melted, increase the heat to medium high heat and bring the mixture to a boil. Its very common for ovens vary up to 50either way. My own preference here is to combine all the eggs in a separate bowl and beat them together first then pour the egg slowly into the paste while stirring vigorously. Here are the three most important tricks to getting your choux pastry just right: 1. Read our, Sally McKenney is a professional food photographer, cookbook author, and baker. Hi Amanda, Were unsure of the exact bake time for a mini version, but it would be shorter. Be sure to wrap them tightly so that they dont dry out in the refrigerator. Missing this probably won't cause failure to rise, but you don't want lumps, trust me. Incorporate the eggs, one at a time, using a wooden spatula or a stand mixer equipped with a paddle attachment, stirring well after each addition. Bake the pastries on parchment paper, the BEST nonstick surface for this choux pastry dough. We recommend piping at a 45 degree angle instead of vertical. The recipe is cooked twice - once on the stove, then in the oven. Bread flour has a higher protein (gluten) content than plain (all-purpose) flour. receive our free recipe cookbook 25 Healthy Vegetarian Recipes, July 7, 2021 By Mounia Dounas Leave a Comment. Choux pastry or pte choux is a delicate pastry dough often used in French baking. 1. Parchment paper often causes this effect on eclairs. Thank you! Thank you so much for all the tips. Another thing to keep in mind, egg-based desserts taste extra-eggy when theyre warm or room temperature. After 5 minutes in the oven, return the pastry shells to a low temperature to completely dry out. Im making these for my mom for Christmas, but I know my family is going to be after them! Choux pastry is unique in that its texture is almost in between a dough and a batter and the fact that it is cooked on the stove before its final preparation. Do not open the oven door during this time as this might cause the buns to deflate. Storage and shelf life are some of the most important aspects of keeping things safe and organized. Gonna fill with a little pastry cream an some cherry filling. Bump up temp. June 14, 2022. Hi Cait! Bake, one baking sheet at a time, for 30-35 minutes, or until the shells are puffed up and golden brown. Allow to cool completely before filling. If no milk, would half and half work instead? With a cooking spoon in hand, dump in the flour and stir vigorously. To keep them crisp, I put in the oven with the light on if its to humid to leave on the counter. The bread flour produces choux pastry with a thicker shell than choux pastry made with plain (all-purpose) flour. Cream puffs are round, hollow pastries that are often filled with flavored or natural whipped cream and topped with chocolate or another glaze. I then took a piping bag and piped in the lemon curd from your website.