No official name for this guy. He is a sandwich cookie filled with leftover ganache from making L'Andalou. Quite a tasty little fellow.
...and in other news
We filled 50 large eclairs, 50 petits fours eclairs and 100 cream puffs today, all for a special order. Tomorrow we will dip them---fun fun. I checked back on the lemon curd and it was indeed silky smooth and very thick. Chef looked at it lovingly and said he was at a loss for words. Heh. Also, Chef mentioned that the strawberries we are using now are called Gariguettes and are his favorite kind of the season because of their taste and shape. We have been making quite a few Frasier cakes with these strawberries and garnishing them on the top with the largest specimens we can find. The Frasier cakes have a base made of thin,