The art of french pastry phần 393

wooden molds called springerle BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights 1 sifter KitchenAid or stand mixer fitted with the whisk attachment 1 rubber spatula 1 bowl scraper 1 pastry bag fitted with a ⅜-inch round tip 2 sheet pans lined with silpats >> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS The moisture in the whole eggs is what makes these cookies puff when they bake The mixture is similar to a sponge mixture and it is handled like a macaron, in the sense that you pipe small rounds of the batter onto a silpat-lined sheet pan and then let them dry out for 45 minutes or longer, until a skin forms on top When the cookies bake the water in the eggs escapes upward, making the cookies rise slightly For this recipe I use green (Spanish) anise seeds, a spice that originally came from Asia but is now common in many parts of the world Anise seeds have a strong but not overpowering flavor (star anise is much stronger) In pastry, we use them in gingerbread recipes and ... rounds of the batter onto a silpat-lined sheet pan and then let them dry out for 45 minutes or longer, until a skin forms on top When the cookies bake the water in the eggs escapes upward, making the cookies rise slightly... UNDERSTANDING INGREDIENTS The moisture in the whole eggs is what makes these cookies puff when they bake The mixture is similar to a sponge mixture and it is handled like a macaron, in the sense that you pipe small... originally came from Asia but is now common in many parts of the world Anise seeds have a strong but not overpowering flavor (star anise is much stronger) In pastry, we use them in gingerbread recipes and