this batch suffered from saturation of the lower pastry layer with sugar syrup. it is clear that the syrup has to go evenly into the nut layers but less clear how to make that happen.
this batch suffered from saturation of the lower pastry layer with sugar syrup. it is clear that the syrup has to go evenly into the nut layers but less clear how to make that happen.
This page contains a single entry from the blog posted on September 17, 2007 1:40 AM.
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