tag:blogger.com,1999:blog-5928754436992490761.post2216263907573679562..comments2024-02-27T10:26:08.360+01:00Comments on Rosa Jackson: A big coffee éclairRosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5928754436992490761.post-17555533474479671522007-09-21T19:13:00.000+00:002007-09-21T19:13:00.000+00:00Lucy: er, no, we aren't... are we?Lucy: er, no, we aren't... are we?Rosahttps://www.blogger.com/profile/12010394263374216145noreply@blogger.comtag:blogger.com,1999:blog-5928754436992490761.post-72768166053590206562007-09-13T05:15:00.000+00:002007-09-13T05:15:00.000+00:00Six lines on bûche de Noël? Wow. That's an austere...Six lines on bûche de Noël? Wow. That's an austere recipe. <BR/><BR/>I've only ever had terrible eclairs - the kind filled with 'mock' cream and iced with god-knows-what. <BR/><BR/>THAT, however, is an eclair to be reckoned with.<BR/><BR/>And we're really not that old. Are we?Lucyhttps://www.blogger.com/profile/05524429760235996360noreply@blogger.comtag:blogger.com,1999:blog-5928754436992490761.post-84000812999200918852007-09-13T05:03:00.000+00:002007-09-13T05:03:00.000+00:00Roisin, Cooking with Children sounds like a fun bo...Roisin, Cooking with Children sounds like a fun book. Was it published recently?Rosahttps://www.blogger.com/profile/12010394263374216145noreply@blogger.comtag:blogger.com,1999:blog-5928754436992490761.post-23381337119530706852007-09-13T05:02:00.000+00:002007-09-13T05:02:00.000+00:00Welcome, Carol! Pastry chefs are definitely a diff...Welcome, Carol! Pastry chefs are definitely a different breed - you have to be so meticulous, and there is a lot of science involved. Thanks for reminding me about Fauchon - when I want a creative éclair, I usually go for the caramel one at La Maison du Chocolat or the green tea éclair at Sadaharu Aoki.Rosahttps://www.blogger.com/profile/12010394263374216145noreply@blogger.comtag:blogger.com,1999:blog-5928754436992490761.post-23660948792650946492007-09-13T01:26:00.000+00:002007-09-13T01:26:00.000+00:00Hey Rosa, Wonderful story - reading about you lear...Hey Rosa, <BR/><BR/>Wonderful story - reading about you learning to cook made me think of this great book I bought recently, "Cooking With Children" - the title makes us all laugh, but luckily the ingredients include no small humans...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5928754436992490761.post-20816868031791685252007-09-12T22:02:00.000+00:002007-09-12T22:02:00.000+00:00Lovely tales of your first attempts at pastry - Yo...Lovely tales of your first attempts at pastry - You were so brave. <BR/>I have yet to conquer this area of refined expertise, well not with flour and ganache. <BR/>Pastry chefs have always impressed me as being cut of a different cloth from the rest of us. <BR/>They are certainly all artists in their own right.<BR/>As for the eclair, don't forget Fauchon - ever the innovative champion of the Parisbreakfastshttps://www.blogger.com/profile/03558314043814894010noreply@blogger.comtag:blogger.com,1999:blog-5928754436992490761.post-54540020754491333102007-09-12T18:08:00.000+00:002007-09-12T18:08:00.000+00:00Thanks Deborah, I always love to hear from a new r...Thanks Deborah, I always love to hear from a new reader! Eating and cooking are the easy parts - writing is a little harder, but I definitely plan to keep doing it.Rosahttps://www.blogger.com/profile/12010394263374216145noreply@blogger.comtag:blogger.com,1999:blog-5928754436992490761.post-68324063664242679322007-09-12T10:45:00.000+00:002007-09-12T10:45:00.000+00:00I just recently discovered your blog and am so del...I just recently discovered your blog and am so delighted with both your writing style and it's content. Keep writing, cooking and of course eating. <BR/><BR/>Merci!!!<BR/>DeborahAnonymousnoreply@blogger.com