I am also making my duxelles, starting by building up flavours.

我也在做我的碎蘑菇，从增加调味开始。

It looks like a massive sausage roll, but it has a duxelles.

它看起来像一个巨大的香肠卷，但它有一层碎蘑菇。

So, the fact that the flavour actually comes from the duxelles and from that jus, which is extraordinary.

事实上，这个味道来自碎蘑菇和肉汁，这非常了不起。

For my duxelles, I've almost sort of blended it up, into a fine paste.

对于我的蘑菇酱，我几乎把它混在一起了，制成细糊状。

So, now I'm onto my duxelles.

那么，现在我要做我的碎蘑菇。

And then, on the outside of the pancakes is mushroom duxelles, and then it's all cooked, and then it's eaten.

然后，在薄煎饼的外面是蘑菇酱，然后全部煮熟，然后就可以吃了。

So, pastry, bread, and duxelles over, and so the bread seals.

酥皮，面包，碎蘑菇，面包密封好了。

Duxelles is a little bit more uneven, and I think it's slightly wetter, so you've actually achieved the same result.

蘑菇酱涂得有点不均匀，而且我觉得有点湿，所以你们实际上得到了相同的结果。

What you want it to do is absorb the moisture from the beef and the duxelles to stop the pastry going soggy.

你想让它吸收牛肉和蛋黄酱的水分，以防止面饼变得湿漉漉的。

In this, by the time you've blended it into a duxelles, probably not gonna notice the difference, but, by peeling them, you also get rid of any grit or soil or dirt.

在此过程中，当你将炒完的蘑菇混合制成蘑菇酱时，可能不会注意到差异，但是，通过剥皮，你也可以剔除掉任何沙砾、土或者污垢。

Your pastry is crisper, you've got a more even color on top, but the pancakes are slightly thicker, and the duxelles and the beef, which are obviously kind of the main event, don't have quite the same flavor.

你的千层酥皮更脆，顶部的颜色更均匀，但是薄煎饼有点厚，还有蘑菇酱和牛肉，很显然这是今天的重点主菜，二者的味道调得不一样。