into caramel. This recipe
will result in a crust that
tastes sweeter and is
harder, thus sturdier, after
baking.
This is the way pastry
chefs operate, as opposed
to hot-food chefs, who
have to deal with
ingredients that are much
less stable. Hot-food
chefs have to think on
their feet. They don’t have
chris devlin
(Chris Devlin)
#1