You can find the recipe for this tarte tatin on BestoftheBayTV.com.
Safflower is sometimes sold as saffron. It has the same color as saffron but lacks the same flavor. The oil that is pressed from safflower seeds is colorless, odorless, and has a high smoke point that makes it ideal for deep-frying.
From the publishers of Pastry & Baking Asia Pacific, Synergy1 Group is proud to announce the launch of their new professional trade publication: Pastry & Baking North America. An insightful, sophisticated glossy for and about dessert professionals, Pastry & Baking North America is filled with vivid step-by-step demonstrations from respected industry leaders such … Continue reading →
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