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winkyndobby
Joined: 29 Jan 2008
Posts: 2
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 Posted: Thu Mar 06, 2008 1:21 am Post subject: Necessary to 'chill 1 hour'? |
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How does refrigeration affect this recipe, other than making the batter stiff enough to pipe into the molds?
I was just wondering if it was necessary to the texture or the taste of the recipe. I actually just stuck some in the oven, and then caught the "chill for an hour" step, which now has me a bit worried. Thanks! |
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gingerpale
Joined: 23 Jan 2006
Posts: 1324
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| Posted: Thu Mar 06, 2008 3:36 am Post subject: |
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winkyndobby, I've made these 4 times--they are delicious.
I know that many cookie doughs call for chilling--either to make them easier to handle, or to keep them from spreading too much on a cookie sheet.
Of course these are made in molds so they won't spread, but maybe the little rounded tops will not rise as nicely if you skipped the chill.
Maybe someone with more baking knowledge will post an answer here too.
I can't imagine the flavor will be anything less than wonderful, though! |
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Griffin
Joined: 09 Jun 2006
Posts: 932
Location: England
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| Posted: Thu Mar 06, 2008 8:35 am Post subject: |
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| Quote: | | Of course these are made in molds so they won't spread, but maybe the little rounded tops will not rise as nicely if you skipped the chill. |
Aha! So that's why the 'chill for an hour'! I wondered about that too, but just followed the recipe to see what would happen. And then ate the results regardless because they were too delicious not to.
Winkyndobby,
Don't beat yourself up over it (like a certain house elf!). Just have another go at it and remember the chill. When they rise they look fabulous.
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gingerpale
Joined: 23 Jan 2006
Posts: 1324
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| Posted: Thu Mar 06, 2008 5:16 pm Post subject: |
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Griffin I am only guessing about the reason for chilling these before baking--I have no official knowledge or formal training, bake only for my own amusement and mouth! Maybe someone else can confirm or correct?
winkyndobby, please let us know how you liked 'em! |
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ericajones80
Joined: 04 Mar 2008
Posts: 14
Location: PA
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| Posted: Thu Mar 06, 2008 5:53 pm Post subject: |
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| woodstocker wrote: | I think for those out there who drink nothing but coffee with cream and/or sugar (most of my family), honey just doesn't enter the picture very often. I drink tea only and use less refined sugars, so as an ingredient I'm open to honey. Americans also lean very heavily on white sugar which is less sweet than honey and has no residual flavor component. So while someone claiming to not like sweets/dessert would be disowned from the family (after we ate their share of course!), most of the family would rather taste the other ingredients with the sweetner as a backup than the sweetner with other flavors. Does that make sense?
And as for the elusive financiers au meil, I have cranberry/orange biscotti, black forest crinkles, choc. chip and snickerdoodles in the freezer keeping them company. I think a few of any of the above may actually make it to Christmas!  |
very true....i am more of a tea drinker and love honey. I try not to lean on white sugar too much.
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