tag:blogger.com,1999:blog-8581586764537948788.post1217539656230183809..comments2023-09-22T09:07:05.081-07:00Comments on TSC Recipes: Agnopites (Cheese Pastries)Mrs.Beckhttp://www.blogger.com/profile/08869186301621915789noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8581586764537948788.post-88994576313223299062010-08-17T08:36:31.611-07:002010-08-17T08:36:31.611-07:00I like the idea of adding chocolate or perhaps fru...I like the idea of adding chocolate or perhaps fruit to the inside...seems that between your recipe and mine we feel mascarpone is not the most exciting of ingredients!Naomihttps://www.blogger.com/profile/00884318836580154034noreply@blogger.comtag:blogger.com,1999:blog-8581586764537948788.post-61584722333249401582010-08-14T18:32:54.428-07:002010-08-14T18:32:54.428-07:00I'm intrigued by the 18 oz. of flour. Where wa...I'm intrigued by the 18 oz. of flour. Where was your cookbook published, or, for whom is it aimed? I've seen a few British cookbooks before and, for baking, the larger dry ingredients are usually by listed by weight. Think about it -- measuring flour by weight must be a nearly foolproof way of guaranteeing the precise quantity goes in the bowl every time.<br /><br />The addition of chocolate has great potential; I envisage zebra stripes inside your pastry. What about adding spices? Cinnamon, nutmeg or mace, cinnamon with cayenne? Some finely chopped nuts or figs? Lemon or orange zest?<br /><br />I can't imagine the process or putting these things together. I'm sure you'd say it was well worth the effort if they had turned out better overall. Would the cheese have behaved better if it were cold?Kevinhttps://www.blogger.com/profile/06238532595703925443noreply@blogger.com