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...
I tried looking for recipes from other people but after researching for hours I always come back to yours. Your book is my baking bible and recipes like this tick all the boxes of an interesting bake in my books! I will substitute plums for figs (from my garden) in this recipe, and I will be baking it tonight!
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.
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...
This is just ridiculously beautiful 😂
Wow this looks amazing!!! Is almond meal the same as ground almonds?
I tried looking for recipes from other people but after researching for hours I always come back to yours. Your book is my baking bible and recipes like this tick all the boxes of an interesting bake in my books! I will substitute plums for figs (from my garden) in this recipe, and I will be baking it tonight!
Absolutely love all of this. Its like being at a cookery class but as a hobby not a pro. Thank you 💐
ART 😻
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.
At first, I thought that as well but upon closer inspection, it's where the plums were pressed into the frangipane.
I love frangipane tarts and make them a lot - but have never thought of infusing. I love bay in other infusions so will definitely try.