![]() ![]() You can eyeball it.) You can also swap out unsalted butter with salted butter, and omit the flaky sea salt, although I prefer the little éclats (sparkles) of salt in the cookies. In my original recipe, I called for light brown sugar, but here I used one-third dark brown sugar and two-thirds light brown sugar. However, even though I have a larger kitchen now …Īdapted from my book, Ripe for Dessert: My Best Recipes They’re expensive in Europe, but in the “you do you” category, I needed to have one. My first kitchen in Paris was tiny, and a stand mixer would have taken up one-third of the entire kitchen, so I decided to go without. ![]() ![]() One thing the French don’t have, though, is nostalgia for their robots pâtissiers, as Americans do with our KitchenAid mixers. If I’d had a Breton mother-in-law back in those days to set me straight, I maybe would have spread a different word back then! ) If you published a recipe with salted butter back then, in the U.S., all heck would break loose, since bakers (myself included) drilled it into people’s heads that we all should only bake with unsalted butter. (The book is now out of print, but the recipe appears in my newer book, Ready for Dessert: My Best Recipes. That said, in this recipe, which I developed in the 1990s for my first book, Room for Dessert, I used unsalted butter. ![]()
0 Comments
Leave a Reply. |