http://FXcuisine.com/default.asp?Display=52Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped <strong>flat cookie</strong> served with tea in gastronomic restaurants. en-usSat, 23 May 2026 23:54:35 GMTFXcuisine.com5 FX<br />Hello. I really enjoy your website. I have made the 300 minute egg several times, the Sicilian agra dulce....I am wondering if you are willing to share the two recipes for <br />Brioche and Kugelhopf? I participated a couple of months ago as a tester for different types of bread for Peter Reinhardt for his new book due in October. So, I have the "bug" to make yeast breads/deserts.<br /><br />Thank you.<br />Deborah Racine :) http://FXcuisine.com/default.asp?Display=52Sun, 9 Aug 2009 19:42:00 GMT I discovered or "stumbled" upon your site today and have really enjoyed reading it!I have made tuiles and wrapped them around a broom handle. This makes a perfect little cylinder all ready for filling with a decadent cream!http://FXcuisine.com/default.asp?Display=52Mon, 3 Sep 2007 16:53:14 GMT Thank you Emi! You absolutely need to weight precisely your ingredient for serious baking. Most pastry chefs who do use metric measurements, but you could use ounces and pounds just as well. It is very hard to convert a recipe based on volume (American style) to one based on weight (European style)!http://FXcuisine.com/default.asp?Display=52Wed, 11 Apr 2007 05:08:19 GMT I absolutely love this recipe! Browsing through your site was so eye opening, especially about weight precision in cooking. I am seriously switching over to the metric side. Thank you so much for such an awesome blog!http://FXcuisine.com/default.asp?Display=52Sun, 8 Apr 2007 03:21:59 GMT