Discussion about this post

User's avatar
Oksana's avatar

I have a question about frangipane... My clarified butter is already infused, but cold (from a fridge). Should it be soft, or melted to do cream? Sorry, couldn't notice in a video above...

Expand full comment
Victoria's avatar

So pretty! And such interesting flavor elements. Your tart in the video looks lidded prior to adding the sliced fresh plums. Was this step in the directions? Thanks.

Expand full comment
3 more comments...

No posts