Okay, I am never going to be able to produce desserts uniform enough for a French patisserie! Yet another reason why I won’t be applying to the GBBO or its offshoots.
(I was listening to the Milk Street podcast yesterday while gardening, and they interviewed someone who’d worked at The French Laundry, I think it was, and it sounded just brutal. When they say things like ‘you have to be in your mid-20s to start as a chef, or your body just physically won’t be able to handle it…oof.’)
But still, these white chocolate-dipped lime, rosewater, and ginger shortbreads are pretty darn cute. The sparkly green and gold accents make them look a little more Easter-y than I anticipated, but that’s just fine.