1/3/2024 0 Comments Milk emulsion butter![]() This brown butter is the essential ingredient in the famous « financier » tea cakes! This is melted butter that is gently heated to brown the proteins and the lactose, which gives it a strong flavour of toasted hazelnuts. This is a butter with its lactose and proteins removed, and with the particular character that it does not blacken during cooking and so is appropriate for high temperatures. And French gastronomy is full of tips for making the best use of butter: In cooking as in pastry making, butter has no equal in its ability to enhance flavours, fix aromas, give softness, crunch and melt in the mouth character.
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