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Thanks weinoo, really nice. I cannot remember anything about it (what and why....not a whole lot left!), but with respect to ratios, sucree more sugar balanced relative to fat, and the opposite for Sablée, this lends certain properties I can’t recall. (?)
I dock sucree for blind baking. Is the advice against it because of more liquid fillings (e.g. curd)?
Thanks weinoo, really nice. I cannot remember anything about it (what and why....not a whole lot left!), but with respect to ratios, sucker before more sugar balanced relative to fat, and the opposite for Sablée, this lends certain properties I can’t recall. (?)
I dock sucree for blind baking. Is the advice against it because of more liquid fillings (e.g. curd)?
Thanks wringing, really nice. I cannot remember anything about it (what and why....not a whole lot left!), but with respect to ratios, sucker before more sugar balanced relative to fat, and the opposite for Sablée, this lends certain properties I can’t recall. (?)
I dock sucree for blind baking. Is the advice against it because of more liquid fillings (e.g. curd)?
