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Looks "melt in your mouth" delicious!!!
Posted by: Mom | October 26, 2006 at 02:30 AM
I was completely lying to you when I said I made the brisee all the time. I think I have made it once, but it is the sucree I usually go for. it is very forgiving. I made a batch last night.
Looks like you did good anyway!
How many points ;)
Posted by: sam | October 26, 2006 at 11:27 AM
I was completely lying to you when I said I made the brisee all the time. I think I have made it once, but it is the sucree I usually go for. it is very forgiving. I made a batch last night.
Looks like you did good anyway!
How many points ;)
Posted by: sam | October 26, 2006 at 11:27 AM
Haven't had a bite yet...waiting for tonight (book club girls coming over). As for points, waaaay too many to count! The brisee is not super forgiving, but it wasn't too tough, either. I did have a smidge that broke off, come to think of it, and it was good -- great for quiches and such.
Posted by: catherine | October 26, 2006 at 11:44 AM
Gorgeous! Love the blow-by-blow accounts of the creation process. You did good!
Posted by: Jennifer Jeffrey | October 26, 2006 at 12:01 PM
thats why i like making tartlettes and mignardise - it means i don't have to wait til the guests come over to try it. No one is going to notice if there are one or two missin, but... if a slice of tart has disappeared then it is usually pretty obvious!
Posted by: sam | October 26, 2006 at 10:14 PM