Financiers with Finesse (And a Curd with Some Zest)

February 23rd, 2011 · 11 Comments · Cakes, Custards, Recipes

Hazelnut Financiers with Lemon Curd

So one of things you learn when you work in a commercial kitchen and you make the same recipe over and over, is the importance of consistency. From whether you sifted your ingredients, to how quickly (or slowly) you combine everything, to the ambient temperature of the kitchen when you put a batter together, can all all have incremental yet cumulatively critical effects on the final result.


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