The art of french pastry phần 60
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recipethrough
twicefromstart
tofinish.
UNDERSTANDING
INGREDIENTS
Streuseliseasiesttomake
ifthebutteriscoldrather
thanatroomtemperature
andsoft.Ifthebutteris
softyourstreuselcould
easilybecomedough
whenyoumixit.
Turbinadosugar,also
called“sugarintheraw,”
canbeinterchangedwith
granulatedsugar,brown
sugar,oramixofthetwo.
Youcanreplacethe
almondflourwithjust
aboutanytypeofnut
flourexceptforpistachio,
whichtendstoburnvery
quickly.Thebeststreusels
aremadewithhazelnuts,
almonds,walnuts,or
pecans.Ifyouwantextra
crunchyoucanaddan
additional20gramsof
finelychoppednutsto
thisrecipe.
Youcanomitthe
cinnamonoradddifferent
spices,butbevery
conservative,usingno
morethan0.3to0.5
gramsofstrongerspices.
Spiceslikeginger,
nutmeg,ormacecan
overpoweradessert
quickly.Whenyoueata
dessertthatcontains
spices,theflavorofthe
spiceshouldbeinthe
background,justlikespicy
overtonesinagoodbottle
ofwine.
Thekirschwasserinthis
recipebringsgreatflavor
tothestreusel.The
alcoholitselfwill
evaporateduringthe
baking.Youcanomititif
desired.Kirschwasseris
particularlyAlsatian,but
othertypesofhardliquor,
suchasrum,canbeused
instead.
INGREDIENTS|
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