Deep Fry Day

Strawberry Strudel with Port-Wine Balsamic Reduction.
Not deep fried, we did these Friday. I think I liked the Reduction more. I've never really been a fan of breaded desserts, makes the filling "mushy" and I'd rather just have a homemade strawberry "pop-tart" which is amazing (more cookie like).

Apple Fritters! They were good, though again, I liked the apples with all the spices more without the batter. The pecans were coated with a bourbon caramel sauce, that was pretty great.

Brioche Beignets! The one exception to fried desserts (aka, one I like). One of my favorite desserts are the beignets with a creme anglaise from LAMILL, and these were just as good! they're pretty easy, and could be filled, but I like them plain with powdered sugar. Like a mini donut, but better.
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Tropical fruit fritters. This, I didn't like. The fruit was too acidic and just tasted strange fried. BUT as an accompaniment the chef asked us to make a coconut creme anglaise instead of the coconut foam it calls for since the foam doesn't usually work. So we did, but I also decided to make the foam anyway, using lecithin to stabilize. I always get excited when I get to use hydrocolloids, and it ended up working! I have a foam on my menu, so I felt it necessary to practice.

Tomorrow starts day 1 of 2 of souffles! I've made before, but I have a feeling it wasn't exactly perfect...plus we get to make a savory version, which is always a welcome break!