[Sca-cooks] Re: Sca-cooks Digest, Vol 36, Issue 22

[Anne-Marie Rousseau]

when I do darioles, I always prebake the pie shells/tartlet shells. no soggy 
crust :).

of course, they sometimes oop out of the shells and get glued into the pan. but 
that's another issue ;). I just picked up some silicon tartlet pans and cant wait 
to try it out!

-_AM



On Fri May  5 16:22 , cldyroz at aol.com sent:

> 
>
>I thought so. It has been several decades since I made a butter crust. I usually 
do a criso one that does well.
>Just keep things cool and it all should be well...i hope. I think I will stick the 
mixing bowl in the freezer when I get home, just to be sure (the house gets hot 
since the Grandfather likes to set the thermostat at 75. At 100, he's allowed.)
>The recipe calls for partially baking the crust, before you put in the filling, 
so, hopefully, that will take care of the soggy bottom potential-though I have 
never had any luck with that before. :P Mundane Custard pies and I have a long-
standing argument going on.  If this works, I may change my mundane pie recipe.
>
>I think that the recipe calls for the stirring so that all of the filling gets to 
the proper temperature to set. Ovens were not the enclosed marvels we have today. 
>Let's see...isn't a quart 4 cups? then the ratio I am thinking of would be 8 
yolks...OK. 
>Now, what to do with all those egg whites... 
> 
>thank you!!!
>Helen
> 
> 
>Message: 9
>Date: Fri, 05 May 2006 11:52:33 -0400
>From: "Phil Troy / G. Tacitus Adamantius"
>    adamantius.magister at verizon.net>
>Subject: Re: [Sca-cooks] Dariole/Dariola
>
>On May 5, 2006, at 11:29 AM, cldyroz at aol.com wrote:
>
>> Is there a way of doing the butter pastry to where it doesn't take  
>> on the characteristics of lead? Would it help to have the butter  
>> cold as I cut it into the flour?
>
>Yes, and ice water is good, too. For a light, flaky pastry, the  
>object is to have little unincorporated flakes of butter in your  
>dough, at least by the time it's rolled out. When the pastry is  
>baked, where each bit of butter was, is now an air pocket and a  
>lubricated space between two layers of pastry.
>
>If you want a "mealy" dough, which many would argue is more  
>appropriate for custards and other "wet" fillings, you might want the  
>butter more fully incorporated.
>
>> Is the ratio of two egg yolks to one cup of milk doable to acheive  
>> the 'jiggle' or should that be upped?
>
>The standard [modern] formula is 6 eggs or 12 yolks to 1 quart (this  
>may have changed over the years if egg sizes have changed). 2 yolks  
>per cup is more than enough. Not a problem, mind you, but more than  
>you need.
>
>> How often should I stir the custard as it is baking, or, should I  
>> not stir at all?
>
>If you want the "jiggle" effect, not at all. Stirred custards, such  
>as pastry cream and zabaglione, have a creamy or foamy texture. If  
>you just want it to set, you don't need to stir it.
>
>Adamantius
>
>
>
>
>
>
>"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
>     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
>Holt, 07/29/04
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