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On the show, most folks at some point make a "jam". As far as I can tell, they just boil sugar and fruit until it's thick, not necessarily...
Yeah, at least the taste is spot on. :)
They just open up to heart shapes, which I guess I could market them as puff hearts.
8-inch wide, then book fold
The thread is suggesting it is...
80% butter to flour ratio
AP flour of 12% protein
No butter in détrempé
No flour mixed with butter block
Butter block lamination by...
@foodpump Would you suspect too low or too high? They're always worse on Silpat so I'm suspicious that the caramelizing sugar lets it slide too...
My puff is never overworked... ;)
So, on Silpat or parchment, they uncurl. On a full sheet, they make hard caramel that is nigh impossible to clean.
Trying to avoid rolling, it's a press in crust. Thanks
Posting this here in case any home baker or professional baker has already done this math. No sense in re-inventing the wheel.
.....practiced shaping tuile cookies
Thanks for the idea, I'm trying a few chemical free ideas but may have to give in