A couple of days ago I tried these again, but this time with LeBlanc hazelnut oil instead of olive oil. I wanted to see if aging the dough would help. It didn't seem to, but they were still very good, and so I filled a couple with ganache (as I'm wont to do).
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Actually I was still thinking of ways to make them more crispy (more sugar, rice flour or cornstarch)... It'll come to you soon, I bet!
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