"Along the way, he was to dispose of Voldemort’s remaining links to life, so that when at last he flung himself across Voldemort’s path, and did not raise a wand to defend himself, the end would be clean, and the job that ought to have been done in Godric’s Hollow would be finished: neither would live, neither could survive."
I ship it.
AT WHAT POINT DO WE STOP, TUMBLR
I NEED FANART, STAT
so i made it happne
I LOVE YOU
omg the boobs are blushing that’s amazing
thats why I love tumblr
THE BOOBS ARE BLUSHING
Go home Santa your drunk #xmas
hice #Riesenelwindbeutel #profiteroles #repollitos #foodspam #feliz
|Last week in class:||6 people|
|This week in class:||106 people, 5 dogs, 2 cats, and a partridge in a pear tree.|
Before you freak out, spun sugar is the easiest thing in the world to make. However, I learned the hard way that spun sugar melts away easily in room temperature/ or slightly colder setting. So what I do is I make the spun sugar RIGHT before serving (I spin my sugar around my croquembouche and serve IMMEDIATELY) That way I have my WOW moment with all my guests :D
The cream puffs have very basic ingredients - so that part is easy. The part you have to be careful with is making sure the puffs dry INSIDE before taking them out the oven! This is crucial because they’ll deflate and then you won’t have a nice hallow inside to put in your filling!
A trick I use is to make a tiny hole with a tooth pick in the back of the puffs *AFTER* they’re done baking, and then put them back in the oven (with oven off) and let them sit there in the warm (not hot) oven an extra 10 minutes just to fully ensure they’re dry inside.
Okay I’m done with tips… but I want to post the recipe’s information here cuz it’s really helpful! (go to the link for FULL details/recipe/tutorial)
Croquembouche w/Spun Sugar Tutorial
Croquembouche (crow-kem-BOOSH) translated from French means “crunch-in-mouth,” and its elaborate name only hints at the full glory that is a croquembouche.
Cream puffs filled with vanilla cream and dipped in caramel, piled high into a pyramid, and then swathed in sparkly, glittery strands of golden spun sugar—this is the dessert of fairy tales. Or, if you’re French, the pièce de résistance of weddings and christenings. Break down the recipe into parts so you don’t get overwhelmed.
You can make the pâte à choux puffs one day, the pastry cream filling another. You need to fill the puffs and assemble the pyramid no more than about five hours before serving, so give yourself ample time for these finishing steps.
Making spun sugar is like riding a bike or tying a shoe: it’s not hard to do once you know how to do it, but describing it to someone who has never done it before can be tricky.
First, don’t frustrate yourself unnecessarily by attempting this dessert on a humid day. Spun sugar melts rapidly in humidity, and the dessert will be an exercise in futility.
Practice shaking your wrist back and forth briskly while holding a fork so that you have the general movement down. Wait patiently for the caramel to thicken, so that it will turn to spun sugar when you flick it around; it should have the consistency of thin honey.
Dip your fork into the caramel, hold the fork high above the tower of puffs, and then flick firmly and decisively back and forth over the tower. Keep dipping your fork in the caramel and spinning sugar over the tower until the entire croquembouche is covered.
Then, to make a spun-sugar topper, you will use the same motion, but you will be dropping the strands onto parchment paper. When you have enough strands, you will gather them up and set them on top of your masterpiece.
When the croquembouche is finished, take the time to admire your breathtaking pastry before your guests dig in. Once they start eating it, it’s really hard to stop.