This week was a touch ambitious with the Roux Brothers for their book Patisserie. We attempted Croissants. The book, in this instance was more of an inspiration than the recipe we followed. We used the technique for rolling in this book, but the recipe was from our trusty bread maker. The last time we tried croissants, they were a bit of a nightmare. This time however they worked out not too badly. Next up was Souffles Tiedes aux Poires, Sauce Chocolat (Pear Souffle with Chocolate Sauce). This recipe is pretty straightforward, uses tinned pears and was absolutely delicious, a recipe we’ll do again.