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Showing 1-3 of 3
on December 11, 2009
By Annie and Me
on June 15, 2009
Well, our hands remain unharmed and fully functional. My daughter and I tried this pastry to accompany Mrs. Beeton's (1860) Baked Almond Pudding, as her recipe for "puffed paste" was impossible to comprehend! It took us from 3:00 to 6:30 to prepare, and then we baked it for approximately 40 minutes. It was fun to try something so totally new, having no idea what to expect, but we hadn't a clue how long to bake the pastry before adding the custard-like filling. So we baked it alone and will serve it under the dessert. It was literally floating in butter when we removed it from the oven, having baked it at 500 for the first 5 minutes, then lowering in increments to 360 for the final 35. I put it on a cookie rack to drain and dry and it tastes scrumptious, but a little more chewy than I'd hoped. There are definitely nice layers throughout! We will try it again, now having practiced once, but I'd like to know how long to bake the pastry with and without a filling.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 30, 2008
I have not yet made this, but since I've found it, the challenge is on. I will let you know how it turns out!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (569 g)
Servings Per Recipe: 1