However, over the years, I’ve come to adapt it into an easier-to-work with dough which to this day remains my standard and usual recipe. It’s absolutely beautiful – a given when it comes to Pierre Hermé, really. Of course, a beautiful vegetarian tasting menu was promptly made, but this sentence somehow stuck with me, and I love to remember it fondly every now and then, and of course, to tell it to anyone who cares enough (or not) to listen. All I heard in response went along the lines of: “Do I go in a *insert swear-word of your choice* vegetarian restaurant and ask for a *insert swear-word of your choice* rib-eye?”. Picture a couple of vegetarians asking about options in a very meaty menu. I must, however, share my favourite of all. But I think it would be 1) too mind-your-French kinda stories and 2) too long to tell them all. Now, I could tell you a few stories about chefs that I worked with in London and their relationships with customers who have allergies or dietary requirements. And after many trials, I’ve finally worked out a nut-free recipe that I’m happy with, and that stands against the pâte sucrée I grew up making. No questions asked.īut here in Sweden, I’ve found that many people have food allergies, so I’ve had to improvise. This gives the dough a short, crumbly texture, and a wonderful roasted aroma. In France – or at least at the pâtisseries where I worked, and in books and magazines – pâte sucrée will always call for ground almonds (or some other kind of ground nuts, depending on the finished tart). Really, it was just meant to be a recipe that I developed for a nut-free pâte sucrée.Īnd that what it is, in essence. I intended for today’s post to be short – almost-wordless short.
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