"Very delicious, and a show-stopping dessert for special occasions! I didn't find it as hard to make as the recipe would indicate. The pastry base seemed to have too much flour, so I used another recipe that called for only 1 cup & it worked great. Since hubby doesn't like candied fruit, I made a double batch of the pastry cream & added the scra""

"The 1st of his recipes I wasn't thrilled with, followed it exactly & I thought it was bland & a lot of work (and calories & expense) for what it tasted like. As I quickly jotted the ingredients to shop, it didn't hit me until later that the 4 cups of heavy cream are actually the whole darn quart! But the panko adds a nice crunch so you don't hear""

"This was a tasty, delicious hit with my husband & guests & will make it again. They were out of both raddicio and fresh cilantro, so I just used more cabbage & fresh parsley & it still turned out great!""

"Very good, took a bit longer than 30 minutes but I'm not as good w/a knife as Rachel! Will make again, but instead of putting the paprika in the flour to dredge the chicken, will dredge in just flour, salt & pepper & add the paprika & curry before the broth to give the sauce a bit more oomph.""

"I made 2 for a Christmas crowd, each about 3-1/2 pounds & even though one of my thermometer alarms failed to sound & that one cooked to 150 degrees (YIKES!, they were both tender, tasty & delicious---I got lots of compliments!

I cooked the Duxelles 2 days in advance, about 1/2 hour, almost dry, then stored in the refrigerator uncovered w/paper towels underneath, which I changed a few times. I had to press it onto the Prosciutto with my hands, it was so dry, but there was very little sogginess in the puff pastry.

Except for the puff pastry, I assembled everything the day before, and even made the sauce the day before & just reheated it. Came out fine.

The sauce was good, but I expected more with the difficulty of getting the green peppercorns.

And I still have no clue what to do w/the reserved brine from the peppercorns (maybe that's the missing flavor layer???---can anyone fill me in?

"I made 2 for a Christmas crowd, each about 3-1/2 pounds & even though one of my thermometer alarms failed to sound & that one cooked to 150 degrees (YIKES!, they were both tender, tasty & delicious---I got lots of compliments!

I cooked the Duxelles 2 days in advance, about 1/2 hour, almost dry, then stored in the refrigerator uncovered w/paper towels underneath, which I changed a few times. I had to press it onto the Prosciutto with my hands, it was so dry, but there was very little sogginess in the puff pastry.

Except for the puff pastry, I assembled everything the day before, and even made the sauce the day before & just reheated it. Came out fine.

The sauce was good, but I expected more with the difficulty of getting the green peppercorns.

And I still have no clue what to do w/the reserved brine from the peppercorns (maybe that's the missing flavor layer???---can anyone fill me in?

"I made 2 for a Christmas crowd, each about 3-1/2 pounds & even though one of my thermometer alarms failed to sound & that one cooked to 150 degrees (YIKES!), they were both tender, tasty & delicious---I got lots of compliments!

I cooked the Duxelles 2 days in advance, about 1/2 hour, almost dry, then stored in the refrigerator uncovered w/paper towels underneath, which I changed a few times. I had to press it onto the Prosciutto with my hands, it was so dry, but there was very little sogginess in the puff pastry.

Except for the puff pastry, I assembled everything the day before, and even made the sauce the day before & just reheated it. Came out fine.

The sauce was good, but I expected more with the difficulty of getting the green peppercorns.

And I still have no clue what to do w/the reserved brine from the peppercorns (maybe that's the missing flavor layer???)---can anyone fill me in?

"Awesomely tasty & addicting, but insanely hot! This is a favorite recipe at our house! But I use 1-1/2 T of the chipotle in adobo now. We don't like peas, so use corn instead, which adds to the sweetness. I couldn't find raw cashews, used roasted & it was awesome.