Samurai Delicatessen

Monday, December 19, 2005

'Mozart' from Desserts by Pierre Herme



6 Comments:

Blogger gnuf said...

I made Mozart awhile ago and the pastry was very brittle and all my layers fell apart. How did it turn out for you?

Enjoying your blog very much.

1/04/2006  
Blogger catalepticat said...

Actually, I didn't have a single crack! The cinnamon dough turned out picture-perfect, but that was because I didn't roll the dough at all.

When the dough was made, I divided it in three pieces, and flattened each piece between two pieces of wax paper,using sturdy sheet pan to smash each dough ball down to about 1/8". Then I chilled the doughs. Then, using a 6" cake pan as a template, I cut 6" discs out of the three pieces of chilled dough, inverted the discs onto a parchment-lined baking sheet, and bake. This is so much easier than rolling the dough out once its chilled. This also makes the baked dough really tender, because the dough is hardly worked at all once the flour is added.

1/05/2006  
Blogger catalepticat said...

I added a picture of the baked discs of cinnamon dough so you can see how they looked.

1/05/2006  
Blogger zinnur said...

Thanks for the tip. i made a note of your technique for future reference.

1/07/2006  
Blogger cheffy90 said...

that looks absolutely amazing...a culinary symphony! :P

8/09/2006  
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1/07/2010  

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