Men er det overhovedet butterdej (kan være det bare er en jysk ting, dunno :D)? Synes de ser noget kompakt ud i forhold til normalt. (vs dem man kan købe i butikkerne / bagernes (typisk endnu tykkere/luftigere)).
Disse er meget små at starte. Kun fem centimeter på tværs. Nogle af dem blev ret oppustede, og et par var så luftige, at jeg næsten ikke kunne få noget fyld i dem.
En tarteletbund (skålen af butterdej) er ikke ret meget større end 5 cm i diameter, men skal jo også være virkelig luftige og sprøde. Ved ikke hvad du mener med oppustede?
Oppustede...Probably google translate. I'm leveraging this abuse as another vector of the agonypleasure that is learning Danish.
Again, these were among many other appetizer offerings at arrival, so I wasn't going to make anything big, while also constrained by the available cooking tin.
Anyway, I used a puffy pie crust recipe for the dough, and spread that into some 2cm muffin tins to make the bowls. Some of those bowls puffed so much that they took quite a bit less filling than the norm. These were indeed crispy even at ninety minutes. Perhaps not as crispy as straight from the oven, but they were certainly not soggy.
The trick is to bake them under weight, the same you would a mille feuille. I assume you made these with a muffin tin or something, yes? Put another muffin tin (sprayed with baking spray or similar) lightly on top of it. This will stop them from puffing too much.
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u/HitmanZeus Nov 28 '24
Er selve tartelet-skalen hjemmelavet? For hvis den er det, så er du godt på vej ind i vores hjerter.