tag:blogger.com,1999:blog-6176319210360499055.post7709649079901094118..comments2022-11-21T04:57:01.368-08:00Comments on Adventures of a Classic Housewife: Catching Up...Elizabeth Rosehttp://www.blogger.com/profile/06347111583414444873noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6176319210360499055.post-44579878831507995542009-03-02T13:34:00.000-08:002009-03-02T13:34:00.000-08:00That was certainly a fabulous menu you picked! I a...That was certainly a fabulous menu you picked! I actually just spoke to a friend in pastry school about the galette recipe, b/c they just made it in class! She said their differed in the following ways:<BR/>- paper thin apples (aka use a mandolin, unless your pastry school teacher is standing over you demanding you practice your knife skills!! also helps reduce cook time)<BR/>- no almond paste (forget that ideal! almond paste is delicious! and the way that it differs from marzipan is that it has butter instead of stiff egg whites)<BR/>- the caramel sauce had no cream<BR/>- the caramel sauce was poured over the apples before baking, and then they put an upper crust on it! they served upside down.<BR/><BR/>Summary: I prefer ours.. but maybe with thinner apples next time so we can eat them sooner!! Delicious! Thanks so much for having me! =)Becca Loewhttps://www.blogger.com/profile/04431901234511385450noreply@blogger.com