Use fresh, unpasteurized cream. Stand it for 8 hours in a pan. Then put the cream on a low heat. It must never boil, as this will coagulate the albumen and ruin everything. When small rings or undulations form on the surface, the cream is sufficiently scalded.
Remove at once from heat and store in a [...]
Read the full article...
Mix 1/2 teaspoon salt into 2 cups (240g) self-rising flour
and rub into 3/4 stick (90g) butter to a crumb-like
consistancy. Whisk 1 egg, 1/2 tablespoon castor sugar
(superfine/ powdered) and 2 tablespoons milk together
and stir into the flour mixture to make a soft dough.
Roll out about 3/4″ (2cm) thick and cut in rounds with a
2″ (5cm) [...]
Read the full article...
