a couple of questions from the "love" episode of the fab batker bros....

[danoid]

i am hoping that all you wonderful AB'ers can help...

--1) for the valentines chocolate pots, what size ramekins do we use?? i do not recall any mention of this on the show or at the channel 4 site.....kind of important information....

--2) for the creme brulee tarts, the boys talked about a mince pie tin....being here in the states i am figuring that a cup cake tin would work as well too.....what i am wondering, would the "standard" size of 3 inches across that tapers down to 2 inches be ok or would the "texas" size cupcake tin be better which is 3.5 inches across and tapers down to around 2.25 inches

--3) for the eggs benedict recipe, any thoughts on what size cutter to use to cut out the dough?? or was it the same size cutter that was used to cut the pastry for the cherry tarts???

thanks everyone and have a great weekend!!!!!!!!

[boxtops]

A cupcake is much deeper than a mince pie.

[danoid]

well then, i may just try both....i was sorta surprised that they used a raw egg wash to seal the pastry before they will filled it with passionfruit and custard....thought that was a health no-no!!