Well, it looks like that recipe I thought was not exactly right was not exactly right.
Well, it looks like that recipe I thought was not exactly right was not exactly right.
tl;dr
TV thing on French cooking does walnut torte, posts recipe.
Sounds tasty.
Looks suspicious, but I give it a try.
Nope. Tastes great, less risen. Flatter than a flattened flat thing.
For those who might care:
They didn't call it this, but it's a foam cake, something between a genoise and a biscuit (the French cake, not the McDonald's bfast item). However, I think it is using way too few eggs, and the whole mix of separating the eggs and using heat to facilitate the sugar/yolk mixing is complicating and confusing multiple techniques without a payoff. I think I will ribbon those yolks cold next time, use 2-3x more eggs, and a bunch of other little tweaks that Rose Levy Beranbaum would probably approve of. Still using cognac though. Because cognac.
tl;dr
TV thing on French cooking does walnut torte, posts recipe.
Sounds tasty.
Looks suspicious, but I give it a try.
Nope. Tastes great, less risen. Flatter than a flattened flat thing.
For those who might care:
They didn't call it this, but it's a foam cake, something between a genoise and a biscuit (the French cake, not the McDonald's bfast item). However, I think it is using way too few eggs, and the whole mix of separating the eggs and using heat to facilitate the sugar/yolk mixing is complicating and confusing multiple techniques without a payoff. I think I will ribbon those yolks cold next time, use 2-3x more eggs, and a bunch of other little tweaks that Rose Levy Beranbaum would probably approve of. Still using cognac though. Because cognac.
You had me at walnut torte.
ReplyDeleteSounds like it's in need of torte reform.
ReplyDelete