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...
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...
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.
This is just ridiculously beautiful 😂
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.
Wow this looks amazing!!! Is almond meal the same as ground almonds?