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"body": "Bonjourrr Josette, I will quick write the recipes here so you have them already: \n\nPate a choux - Make 250 mL of water boil with 125 g (half) of butter, a small pinch of salt and a big pinch of sugar... then add 125 g wheat flour, add slowly 4-5 eggs, one by one, until it drops in a triangular shape! \n\nBake them instantly at pre-heated oven 180 degrees C for 40-45 minutes. \n\nPastry cream - vanilla + other flavour, in 500 mL of milk with 50 gr of sugar (to protect milk from burning)... in a different bowl, whisky together 50 gr of sugar, 4 egg yolks (dont let them sit, but whisky straight away) and 30-50 gr of corn starch. \n\nWhen milk boils, throw all in bowl with egg-sugar-flour mix, then back to pan to cook 1 minutes until thickens up. Fridge with plastic cover touching surface... \n\nBourguignon - I used 400 gr of mushrooms, 1 leek, 1 onion, 2 big carrots and 1 kg of "brisket" style meat, I used basse cote in french, they also use a lot paleron (in case you want to see which spot of cow). \n\nBouqet garni (fresh herbs) thyme + bay leaf + parsley.\n\nWe seared the meat, sweat and golden a bit the vegetables, covered with 1 bottle of wine + a bit of water - cook covered in slow fire for mininum 2,5-3 hours... you can add the flour before when you are sauteeing the vegetables OR correct in the end with the american roux technique we used... \n\nI really hope you enjoyed your experience and I would even appreciate if you can leave a great review especially mentioning cooking class, boeuf bourguignon, pate a choux in here and google: \n\nhttps://g.page/r/CdREIVw5_YMDEBM/review (you can simply copy paste from the one you will write already here in eatwith!) \n\nThanks again for the lovely afternoon and hope to see you again! Have a lovely time in Paris! ",
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