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Cream Dessert Biscuits with Stone Fruit and Crème Chantilly Topping
The following videos show tips and techniques that may be useful when making Chef Eileen Talanian's Cream Dessert Biscuits with Stone Fruit and Crème Chantilly Topping. It's a recipe that your friends and family will insist you make time and time again. View the full recipe here.
The first part of this tips includes why it is recommended that you use small chunks of chilled Plugrá European Style Butter and how you cut it into the flour mixture using a food processor; the why and how you add varying amounts of half and half to the mixture without using a food processor and how you can make the biscuits sparkle.
Tips include various ways to peel stone fruits such as peaches or plums and the benefits of adding superfine sugar and even a tiny tiny pinch of salt to get a wonderful juicy, syrupy sauce from your fruit toppings.
The second part of this video includes how to determine when the biscuits are done and how to dress up the finished dessert by adding grated chocolate or sprinkling cinnamon and sugar over the top
Other easy to follow Tips and Techniques from Chef Talanian.
Tips for selecting ripe stone fruits such at apricots, cherries, nectarines and peaches. What to look for in berries to ensure they are ripe, but not overly so.
