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Madsandersen

Madsandersen

Dear eG

 

I am using Cedric Grolet's book "Fruit" but for me it seems like the quantities in the recipes is way too high. Example; pear and almond tart calls for 590 g sweet dough to cover a tart ring of 18 cm-diameter, which I found to be way to much + I found the the crumb dough in the recipe to be a factor of 10 too high. This is the case in many recipes, also the coconut entremets, which calls for a coconut dacquoise 16 cm-diameter but the recipe calls for 225 g of egg whites etc. 

I have been looking for some explanation of the quantities, it might be recipes for more than one cake/tart etc., but it seems like it is only for one? Anybody who have been thinking the same?

 

Cheers,

Mads.

Madsandersen

Madsandersen

Dear eG

 

I am using Cedric Grolet's book "Fruit" but for me it seems like the quantities in the recipes is way to high. Example; pear and almond tart calls for 590 g sweet dough to cover a tart ring of 18 cm-diameter, which I found to be way to much + I found the the crumb dough in the recipe to be a factor of 10 too high. This is the case in many recipes, also the coconut entremets, which calls for a coconut dacquoise 16 cm-diameter but the recipe calls for 225 g of egg whites etc. 

I have been looking for some explanation of the quantities, I might be recipes for more than one cake/tart etc., but it seems like it is only for one? Anybody who have been thinking the same?

 

Cheers,

Mads.

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