the last (for the moment) of my richard bertinet experiments: fresh raspberries and crème d'amande baked into a sweet dough base, then dusted with a drift of confectioner's sugar and slivered almonds. the original recipe calls for fresh apricots, but i had a few punnets of raspberries that needed immediate consumption, so they make their way on this crostata/danish hybrid. the crème d'amande is made from ground almonds, unsalted butter, eggs and sugar, and is almost as rich as marzipan, but lighter and not as sweet; the same can be said about the dough in relation to brioche. together with the warm raspberries, you create a sumptuous but not-too-guilty any-time-of-day treat.
a note: i think i've been putting too much yeast in the bertinet recipes. i tested my scale, and it's a bit wonky; everything i'm baking seems fluffier than in the book. nonetheless, i've been quite satisfied with everything i've tried so far and look forward to the next time fancy strikes.
Posted by santos. This entry was posted on 20060217 at 12:12 AM You can skip to the end and leave a response.