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- Joined Sep 29, 2009
I tried out a new custard based icing today that I found in one of my grandmother's cookbooks. It calls for artificial mint, but I hate artificial anything, so I broke out the peppermint oil.
The problem I'm having is that, with the real mint oil, all of the flavor is lost behind the custard. Any ideas from the pastry pros?
P.S. Times like this are why I always hired pastry chefs.
The problem I'm having is that, with the real mint oil, all of the flavor is lost behind the custard. Any ideas from the pastry pros?
P.S. Times like this are why I always hired pastry chefs.