Making Pâte Sucrée from Thomas Keller's Bouchon Bakery Book
Ingredients:
375g All purpose flour
46g powdered sugar
94g powdered sugar
47g almond flour/meal
225g unsalted butter (at room temperature)
1/2 vanilla bean, split lengthwise (I used 1tsp of pure vanilla extract instead)
56g eggs
Tweets and Pictures from the entire process of making pate sucree. This is in preparation for making Florentines based on Thomas Keller's Bouchon Bakery. I am trying a new method to capture all of my tweets while I am baking. Hoping that this will be a quicker way to get recipes onto the blog. Let me know what you think! :)
Researching on making Bouchon Bakery's Florentines. First the Pâte Sucrée http://instagr.am/p/V4zA_iBtrf/
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