2.ĭrop each half, as it is prepared, into the acidulated water to keep it from discoloring. Neatly stem and core them with a grapefruit knife. Frangipane will keep for a week under refrigeration or may be frozen. If not used immediately, clean custard off sides of pan and dot top with softened butter to prevent a skin from forming on the surface. Off heat, beat in the butter, then the flavorings, macaroons or almonds and optional kirsch. Then over moderately low heat, beat it with a wooden spoon for 2 to 3 minutes to cook the flour thoroughly (be careful the custard does not scorch on the bottom of the pan). When mixture begins to coagulate into lumps, beat it vigorously until it smooths and thickens into a stiff paste. Stir slowly with a whisk, reaching all over the bottom of the pan. Pour the mixture into saucepan and set over moderate heat. Then beat in the boiling milk in a thin stream of droplets. 8.īake the shell for 8 to 9 minutes with pie weights or beans (blind-baking) and then another 7 to 10 minutes longer (for a fully cooked shell).īeat the egg and egg yolk in a mixing bowl, gradually adding the sugar, until mixture is pale yellow and forms the ribbon. Mold the pastry in a flan ring or false-bottomed cake pan (work rapidly if you have used the full amount of sugar, as the dough softens quickly). 6.įorm again into a ball, wrap in waxed paper and chill for several hours until firm. Place on a pastry board and with the heel of your hand, not the palm, rapidly press the pastry by two-spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches (the dough will be quite sticky if you have used the full amount of sugar). 4.īlend in the egg and vanilla and knead the dough rapidly into a ball. Rub the fat and dry ingredients together rapidly with the tips of your fingers until the fat is broken into bits the size of small oatmeal flakes. Order your copy for £10.99 plus p&p at .Place the flour, sugar, butter, vegetable shortening and baking powder in the mixing bowl. Recipe from Let’s Do Dinner: Perfect Do-Ahead Meals for Family and Friends, by James Ramsden (Pavilion Books, £12.99), published on 10 September.
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