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All right, Mr. Pastry Chef/Cookbook Author, let's have words.
This cupcake recipe called for 1 1/2 cups of cream in the cakes and 1 cup of cream in the filling. That totals to 2 1/2 cups of cream for the recipe.
I bought one pint and one half pint. That totals to three cups. (A little less, actually - I've found that the pints don't quite contain two cups.)
In the directions for the cupcakes, you call for 1 1/2 cups of cream. For the filling, you tell me to mix the peanut butter with 3/4 cups of cream. Then, several steps later, you have me whip and fold in the other 1 1/2 cups cream.
...what?
That brings the total to 3 3/4 cups cream. Do you see a problem here?
Also, for the record, if step 3 starts "Pour ganache over batter" and ends "Pour batter into cupcake tray", there should not be a "chill four hours" hidden in the middle of the step.
And perhaps it's because of the insufficient chilling, but if you fill the 12 specified cupcakes 2/3 full as directed, there's way too much batter. When filled 5/6, there's still enough batter for 16 cupcakes.
Clearly I didn't read the recipe quite carefully enough when doing the shopping trip or planning the evening. But then, generally, recipes don't require you to redo the math or hunt for Easter eggs. If they're actually written well. Just sayin'.
This cupcake recipe called for 1 1/2 cups of cream in the cakes and 1 cup of cream in the filling. That totals to 2 1/2 cups of cream for the recipe.
I bought one pint and one half pint. That totals to three cups. (A little less, actually - I've found that the pints don't quite contain two cups.)
In the directions for the cupcakes, you call for 1 1/2 cups of cream. For the filling, you tell me to mix the peanut butter with 3/4 cups of cream. Then, several steps later, you have me whip and fold in the other 1 1/2 cups cream.
...what?
That brings the total to 3 3/4 cups cream. Do you see a problem here?
Also, for the record, if step 3 starts "Pour ganache over batter" and ends "Pour batter into cupcake tray", there should not be a "chill four hours" hidden in the middle of the step.
And perhaps it's because of the insufficient chilling, but if you fill the 12 specified cupcakes 2/3 full as directed, there's way too much batter. When filled 5/6, there's still enough batter for 16 cupcakes.
Clearly I didn't read the recipe quite carefully enough when doing the shopping trip or planning the evening. But then, generally, recipes don't require you to redo the math or hunt for Easter eggs. If they're actually written well. Just sayin'.
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Date: 2010-08-03 01:50 pm (UTC)From:Known chefs with one cookbook per restaurant? Fine. Cook's Illustrated? YES. But I trust random internet bloggers more than the publishing industry these days.