Wonderful! We just made this recipie, and it was easy and perfect. We increased the lemon by 1 tbsp for a bit more of a lemony bite - otherwise, so very perfect! Don't discard the soft center of the puffs! Eat them sprinkled with powdered sugar while you wait for the custard to firm up. (husband thinks this is gross, i think it's tasty!)

Reviewed On: May 27, 2008

This was a superb cake. It was firm enough to cover with fondant, and moist enough that the raves kept coming. excellent recipie. My suggestion - this cake, cherry filling, and white chocolate butter cream frosting (marshmallow fondant if you're adventurous!) - both frostings flavored with almond extract with bring out the cherry in the filling. - I used this cake once more recently, this time - I added a bag of semi-sweet mini chocolate chips! MMM!!!

Reviewed On: Jan. 26, 2008

This was FABULOUS. I have never had, nor made Beef Wellington before - but what I made tonight turned out stunning and there were raves all around. I used Sirloin instead of fillet minion - for budgetary concerns - I also took the advice of post reviewer and used a home made pesto instead of the pate. One more thing - we cut the meat into individual serving sizes before wrapping them up into their won pastries - and it turned out superb. i would and will totally make this again.

Reviewed On: Jan. 26, 2008