French

This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk

myra byanka
дек. 2012
Профессионал

1 голос

2929 визитов

A French neighbor in NY introduced me to this cake when she served it to me made with apricots. She told me…

Pattie Meegan
окт. 2010
Продвинутый

2 голоса

2539 визитов