Choux!
I'll have to practice normal choux first. Haven't made it since the 70's!
The CookingBites Cookalong: Tarte Tatin
- Thread starter Morning Glory
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I'll have to practice normal choux first. Haven't made it since the 70's!
Herbie
Veteran
Choux!
One at a time
As you live in Kent, are you a proper Maid of Kent or Kentish Maid? I'm a Maid of Kent
rain
One at a time
As you live in Kent, are you a proper Maid of Kent or Kentish Maid? I'm a Maid of Kent
I'm not proper either as I come from Portsmouth! Where do you come from in Kent?
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Herbie
Veteran
@morning glory I was born in Dover. From a village called Temple Ewell.
Elawin
Guru
I was doodling around of Facebook earlier and accidentally clicked on one of their advertising links, which took me to a recipe for a savoury tarte tatin. Is someone trying to tell me something? 
I was doodling around of Facebook earlier and accidentally clicked on one of their advertising links, which took me to a recipe for a savoury tarte tatin. Is someone trying to tell me something?
Shadow
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Aaah, tarte tatin, one of my all time favourite desserts. So much so, it was 1 of 3 on the dessert platter of my wedding 12 years ago!
It also seems to have an affinity with the sweet dessert wines of the Loire Valley. IMO, a glass of Coteaux du Layon (or Bonnezeaux, or Quarts de Chaume) is the perfect partnership where it improves both! Highly recommended.
It also seems to have an affinity with the sweet dessert wines of the Loire Valley. IMO, a glass of Coteaux du Layon (or Bonnezeaux, or Quarts de Chaume) is the perfect partnership where it improves both! Highly recommended.
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Well I made an aubergine Tarte Tatin and it wasn't overly successful. I think it was simply the recipe I chose more than anything else.
It looked ok. It came out of the pan just fine, it just lacked flavour and was too oily for some reason. I also think it could have done with less cooking/killing time for the aubergine pre oven and more cooking time for the pastry on the oven...
I'll add the link to the recipe when I've written it up. I turned it out onto my Indian griddle that I've forgotten the name of (2 months in hospital has done my memory in)...
It looked ok. It came out of the pan just fine, it just lacked flavour and was too oily for some reason. I also think it could have done with less cooking/killing time for the aubergine pre oven and more cooking time for the pastry on the oven...
I'll add the link to the recipe when I've written it up. I turned it out onto my Indian griddle that I've forgotten the name of (2 months in hospital has done my memory in)...
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I'll do the references tomorrow but...
Looking good. What type of pastry? - Oh - just saw the recipe... puff.
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Yeh - the sheet puff pastry here in Australia leaves a lot to be desired. Come back Jus Rol all is forgiven. Boy could I do with finding some better puff pastry. Something in a block would be wonderful.
Can you make your own 'rough puff'? Its very easy but you do need hard block margarine which I have heard is scarce in Australia.
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I think the closest I have come up with so far is this
It is pretty hard, but its not what I would call I hard block margarine
To make rough puff or puff pastry it has to be hard margarine. The sort that (like butter) is impossible to spread straight from a cold fridge. For croissants it has ti be hard margarine with a very high fat content - the only one I've found in the UK is Tomor.
I found this Australian brand: http://www.peerlessfoods.com.au/catalogue/pastry-margarines/perfex-ready-bits-hard-15kg
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It does look good though. I think mine was too oily too as the pastry went a bit soggy (see below)