Rhubarb tartlets from Gâteaux Sweets: Modern French Pastry (page 58) by Mori Yoshida
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snow sugar
This is similar to powdered sugar, only it doesn't melt as easily. Commercial bakers use this on doughnuts and other pastries.
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- superfine sugar
- Show all ingredients...
- Serves : 12
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EYB Comments
You may use the inverse puff pastry recipe on page 172. Components require chilling/freezing for at least 4 hours plus 1 hour to chill the tart shells before baking.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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