Jump to content

oli

participating member
  • Posts

    427
  • Joined

  • Last visited

Profile Information

  • Location
    By the river, Coeur d'Alene

Recent Profile Visitors

3,118 profile views
  1. Apparently this recipe from Rhodes does not mention the dough unless I missed something; https://www.food.com/recipe/gary-rhodes-sticky-toffee-pudding-135354
  2. Thanks, I am curious what didn't you like about the one I posted?
  3. I want to make it, it's calling my name. Would you recommend this recipe or yours? https://rouxbe.com/recipes/1008-gateau-basque
  4. All the lemon olive oil use the basic recipe.
  5. I am going to make this tart and would like to know if I use a Meyer Lemon infused extra virgin olive oil will work or do you see it causing a problem eg: too much lemon? I live nearby to a olive oil farm and store where they produce many variations including Vanilla bean, Valencia Orange, Balanced and Delicate oil. Would like to hear your thoughts and what you think is the better oil for this tart. Perhaps the Vanilla oil would be more versatile than the Meyer oil.
  6. I don't know if this is appropriate but I love European pastries, I guess because of my eastern european heritage and If you love pastries that are like visiting the finest Swiss watch/jewelry store then this YT is definitely worth your time to watch. https://youtu.be/oYW49UNSkuI?si=vte7JOhXXsYqvh_m
  7. Exactly, I do this with pastry cream as well. Some people, like me, like the rubbery part.
  8. My favourite is Pierre Herme's version, I have made it many times and when I make it I always say " I can't believe I made this", to me it is that good.
×
×
  • Create New...