I apprenticed in a french patisserie when I was 17, back in 1969. This is the correct dough texture, it seems impossible to handle but thats exactly the way it should be. I have lots of savarin molds in the basement, I'm retired but still bake for fun. perhaps I'll make some with your recipe, mine is too big.
Thank you so much for this. I was looking for traditional Victorian pastries and so many seem to be lost in time, no-one teaches them. They looked lovely.
Looks like you are one of 560 viewers, one of 12 who likes it and only ONE who commented, so thank you very much for your lovely comment. Have a wonderful day :-) xx
@@bakecookandcreate9948 I've looked at a lot of food videos, the ones which are skilled rarely have many views or comments. Thats the nature of youtube. Keep on baking.
