glorious sunshine
the french make creme like no one else and pierre herme's creme de citron is simple the most outrageously full of tangy bliss. i just love the cheerful colour. the creme is pretty hard to make in the sense that it requires lotsa work and steps. the critical one being stirring the lemon sugar egg concoction over simmering water to get the mixture to curdle.
zesting the sunny yellow citrus fruit is another one of my favourites, the tangy refreshing aroma of the lemon simply kisses you. but the fun only starts from there. rubbing the sugar and lemon zest over simmering water, that's when one can attain a state of high. all natural aroma therapy, the many joys of baking.
although the recipe seems somewhat doubtful in stirring up a smooth, silky and light creme, gosh you gotta make it to believe it for yourself. the pate sucree recipe that i used called for a generous amount of unsalted butter too, with the addition of confectioners sugar and ground almond.
about the dough, it's really hard to work with in singapore due to the temperature as they dough was way softer then normal short crust dough. but when the tarte shells were baking in the over, they smelled really good. ahh yes, i had to take the trouble of freezing each cut out rounds for a min or two just to get it a little more firm to lift it and line the muffin tins. but all was worth it, that i can say for sure.
i love how the tarte shells look unrefine, handmade and pressed into the muffine tins. if you're wondering why there are some lines around the inner sides, i used muffin liners instead of baking paper to weigh the tartes down while baking. saved me the trouble of having to use tarte weights since the muffin liners were rally fitting.
these glorious sunshine are really making me high just by looking at them. somehow i am beginning to take more portrait shots and they do look better then those landscape ones. i have no idea why but i guess its just the tartes and cakes and what have you.
haaah i wonder...
zesting the sunny yellow citrus fruit is another one of my favourites, the tangy refreshing aroma of the lemon simply kisses you. but the fun only starts from there. rubbing the sugar and lemon zest over simmering water, that's when one can attain a state of high. all natural aroma therapy, the many joys of baking.
although the recipe seems somewhat doubtful in stirring up a smooth, silky and light creme, gosh you gotta make it to believe it for yourself. the pate sucree recipe that i used called for a generous amount of unsalted butter too, with the addition of confectioners sugar and ground almond.
about the dough, it's really hard to work with in singapore due to the temperature as they dough was way softer then normal short crust dough. but when the tarte shells were baking in the over, they smelled really good. ahh yes, i had to take the trouble of freezing each cut out rounds for a min or two just to get it a little more firm to lift it and line the muffin tins. but all was worth it, that i can say for sure.
i love how the tarte shells look unrefine, handmade and pressed into the muffine tins. if you're wondering why there are some lines around the inner sides, i used muffin liners instead of baking paper to weigh the tartes down while baking. saved me the trouble of having to use tarte weights since the muffin liners were rally fitting.
these glorious sunshine are really making me high just by looking at them. somehow i am beginning to take more portrait shots and they do look better then those landscape ones. i have no idea why but i guess its just the tartes and cakes and what have you.
haaah i wonder...
posted by Ian at 12:05 AM
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