The whole layer thickness thing I find challenging. Never quite know what size to set my rulers.
Drew says the pate layer should have been 1/4 inch thick and mine was really not. Perhaps it's user error? I'll try again soon, gotta go back into town to Trader Joes for the cheap berries. I know lots of us bought the book. Anyone else wanna try?
What is the overall thickness we are aiming for with both layers? So far we know the pate should be 1/4 inch, is the ganache almost doulble that or a bit less? Given my geometry skills it still doesn't mean I'd be able to calculate the size to set the rulers.