Saturday, 13 June 2015

Lesson 7: Pâte à Linzer / Mon Linzer

We had guests for this dinner, and like a fool I tried something new.  I can't now remember who it was, so apologies if it was you...


The pastry was fine, although I think I ran out before having excess to put a lattice over the top.

Now with the jam inside.  I thought I'd followed the guidelines, but I don't think the jams were boiled hot enough to be able to set properly.

As a result, it looked basically fine, but cutting into it made the jam just leak everywhere rather than actually going with the portion.  Tasted okay, if you could use a spoon...

Notes for next time

  • Treat the jam like jam and use a jam thermometer to make sure it's cooked hot enough to set.  I've no idea whether this will be sufficient, but it stands a better chance...
  • Make sure the pastry has enough left over for the topping.

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