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Orsolya Csernák ha publicado una actualización
hace al año (editado)
Level:
Stagier
Esta mañana he hecho esta tarta Linzer inspirada en el curso de Técnicas de repostería francesa.
Era la primera vez que utilizaba pectina y he quedado contenta con el resultado.
En esta foto, se puede ver el pastel antes de hornear. Quedó muy bonito después de hornearlo, pero… el relleno de frambuesa se oscureció, y las tiras de celosía se encogieron un poco. Supongo que necesito más práctica
Bueno, siempre encuentro una excusa para hornear o cocinar más. ¿Soy solo yo? 🤔🤔
Level:
Stagier
This morning, I made this Linzer cake inspired by the French Pastry Techniques course.
It was my first time using pectin, and I was happy with the result.
In this photo, you can see the cake before baking. It looked nice after baking, but… the raspberry filling got darker, and the lattice strips shrank a bit. I guess I need more practice!
Well, I always find an excuse to bake or cook more. Is it just me? 🤔🤔
Traducido del inglés
HuiChu Chiang, Mercedes Delgado de Miguel y7 más11 Comentarios-
Level:
Executive Chef
Pues se ve muy bien en las fotos.. Seguro que la próxima vez te sale estupendo !! 😉❤️
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Level:
Scoolinary Team
Your tart looks beautiful and so well made—its presentation is flawless! 🤩
It’s normal for the raspberry filling to darken a bit, probably due to the baking time or temperature, as the sugars caramelize more with the heat. To prevent this, you could try baking at a slightly lower temperature and for a bit longer.
As for the lattice strips, they tend to shrink if the dough is too cold, overhandled, or if too much gluten develops during kneading. A quick tip would be to let the strips rest in the refrigerator after cutting them and before placing them over the filling.
But seriously, it turned out fantastic! It’s just a matter of practice. Your tart looks stunning, and we truly appreciate you sharing it with the community!♥️
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Level:
Scoolinary Team
@sussan_scoolinaryteam Would it be advisable to add a layer of clear, flavorless jam on top to prevent the raspberry filling from getting darker?
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Level:
Scoolinary Team
@soldamiani and @orsolya-csernak
In this case, the glaze or neutral jam can be used aesthetically to finish the tart and give it a beautiful shine. Due to the heat of the oven, it is inevitable that the jam will darken because of the high sugar content it contains.
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Level:
Stagier
@sussan_scoolinaryteam I will definitely try this. thank you, Sussan 🙂
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Level:
Scoolinary Team
@sussan_scoolinaryteam Thanks dear!
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Level:
Scoolinary Team
That Linzer cake looks beautiful, even before baking! 😍 The lattice work is so delicate and precise. It’s awesome that you’re diving into new techniques like working with pectin from the French Pastry Techniques course. 💪 And don’t worry about the raspberry filling darkening, I’m sure it was gorgeous. Next time, it’ll be better for sure. We know you take challenges and conquer them😉
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Level:
Scoolinary Team
Wow! se ve delicioso 👏😍
Level:
Scoolinary Team
Wow! looks delicious 👏😍
hace al añoTraducido del inglés
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Seguro ha sido deliciosa😍
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Hermosas
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Hermosa!
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