In fact, I presented it in front of a live audience for the Yale Alumni reunion last spring and it turned out just perfect (phew!!). I have made this recipe countless times with very consistent beautiful results. Measuring the flour accurately is so crucial with pastries and breads that I wrote a tip about it here :, emphasizing the importance of keeping the flour light and fluffy when you measure it.Īs for the butter, I couldn’t tell you, because I never use it (!) as the regular smart balance achieves the same “butteriness” without the saturated fat and of course, the consistency and volume may have differed there as well. I think you are right that putting the flour in the fridge threw it off, because it resulted in making the flour more dense and “packed” and therefore, you probably used more than the recipe calls for. I am so sorry to hear that Wendy! I did see the beautiful result that you shared with me on instagram and it still looked yummy and beautiful, so good for you!!! The classic recipe is great as it is, but there are many ways to elevate the flavors: You can use different fruits, add spices like cinnamon and ginger, or serve it with ice cream. Then mix with the sugar, egg, and melted butter. I imagine you know where I am going with this? Here is my version true to Cuisinicity nutritional standards AND it has passed my picky French culinary standards with flying colors! Enough said-I will let you judge for yourself!( Don’t forget the rule about measuring flour– click here!) Method Frangipane: Grind the almonds in the electric blender or food processor to a powder. Sprinkle with the lemon juice and half the cinnamon-sugar mixture. Remove the core from each half and arrange the pear halves cut side down in one layer in a gratin dish. Peel the pears and cut them lengthwise in half. This is an excellent quick dessert, but I would like to submit a few corrections: oven temp was 400 degrees, and cooking time 25-30 minutes. In fact, I had just resigned myself to the fact that if you wanted that perfect luscious combination of flaky crust and rich buttery taste –the way my idols Julia Child and Jacques Pépin have always made them–there was just no way around it. Mix the sugar and cinnamon together and set aside. They are more rustic and “rough around the edges” so you can just eat a slice with your hands–no need for forks here! I just love them! The only problem for me is that the traditional ones are made with plain white flour and lots of butter. This one is with apples, fresh cranberries and a sprinkle of cinnamon! YUM! I also make it with fresh plums, apricots, peaches, you name it! Galettes are the crusty free-form versions of those more sophisticated tarts or pies. Here is a variation on my rustic galette theme (sounds like I should have Bach playing in the background!).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |