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Post by cooly44 on Jan 7, 2018 16:37:13 GMT
I've been making it for years because there's no French pastry shop around. This year I made Mary Berry's recipe and it's the best one yet. The "knocking up" technique was new to me. I highly recommend this recipe to home bakers.
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Post by nutsberryfarm 🏜 on Jan 7, 2018 19:06:25 GMT
nice! sounds yum.
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Post by divtal on Jan 7, 2018 19:28:25 GMT
Enjoy! Those cakes can be beautiful to look at ... I'll bet they're wonderful to savor.
I've seen them made on videos. I love to cook, but I'm not a baker, so I've never attempted one. (Maybe broadening my horizons into doing some baking would be a good New Year resolution.) I'm curious to learn what the knocking up" technique is. I guess I'll go make an appeal to the Google gods.
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Post by cooly44 on Jan 7, 2018 19:55:05 GMT
Enjoy! Those cakes can be beautiful to look at ... I'll bet they're wonderful to savor. I've seen them made on videos. I love to cook, but I'm not a baker, so I've never attempted one. (Maybe broadening my horizons into doing some baking would be a good New Year resolution.) I'm curious to learn what the knocking up" technique is. I guess I'll go make an appeal to the Google gods. Lol. Knocking up is making small cuts in the edge of the pastry so it rises better. I have no idea where they got the name. If you like almond this recipe is divine. |
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