as would i. i did a quick scan for the recipe and thankfully could not find it. i think i’m safe.
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Not as calorific as it looks. 325g flour,56 g butter, 4T sugar..I used less, 2 eggs.
10 rolls…not too bad, certainly less calories than many cakes, but can you eat just one😁?
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I did not double it – just got lucky that it worked. It’s this pan: Wilton Recipe Right Non-Stick… https://www.amazon.com/dp/B0032JRVCG?ref=ppx_pop_mob_ap_share
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I’ll bet they’re amazing with coffee!
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I immediately made an espresso to have with it ! I unfortunately had to freeze them, so I’ll see how they survived tomorrow.
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I made Khachapuri
This recipe was Roman Kliotzkin’s recipe in The Depanneur Cookbook. It includes an egg in the dough.
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Yum!!
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Save your soul! The pistachio bun recipe is here.
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Well, I did scale it down – to 1 egg. I decided to bake in two silicone muffin cups instead of a single ramekin (so I didn’t eat the whole thing at one go).
It was the same day that I made the water chocolate mousse / chantilly to take to a friend’s, and I was a bit chocolate’d out from that mousse two days in a row (made it again for another friend), so I didn’t taste the cake until today.
Delicious and a lovely texture, plus not difficult! I’ll make it again in full size or half when I have to take dessert to friends.
I added some rum to the cake, and topped it with the last of the cardamom yogurt, along with speculoos cookie crumbs alongside for some contrast.
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That looks lovely.
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thank you!
pretty addictive! I was happy with this one. I can’t find the recipe online. I am happy to send anyone a photo of the recipe through DM, if they would like it.
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I’ve never had one. Is one of those considered a serving for one person? And is it intended to be the meal, or be part of a meal?
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Usually when i order it, I have shared it at the table with 2 or 3 people, and we have ordered several other dishes. (khinkali, the meat dumplings are a must order for me! )
This recipe made 4 12 inch long Khachapuris with 3 cups of flour, so around 3/4 cups flour goes into each one, like some Neapolitan pizzas.
I could easily eat half of one of these ones.
This one I made wasn’t as loaded with cheese as some I’ve had at some restaurants.
I think some ppl would have it as their own meal.
I have had a whole cheese peinirli, which is the Greek/ Turkish equivalent, as a whole meal once, and it was too much cheese for me in one sitting.
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You treat the cook well (pun intended!). 
That pistachio filling was a great idea.
I like it that you posted the internal temperature, as does @Zoeliculious. I once went to great pains to make classic puff pastry and then used it to make a Pithiviers, pulling it out of the oven when it looked textbook-perfect. Sadly, the inside was uncooked.
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Did you use a water bath?
How was the water chocolate mousse? I was always under the impression that milk or cream would be best for chocolate mousse, but interestingly, Alice Medrich (and maybe RLB) says that water is best as you then get the true taste of the chocolate used. I only tried it once, with cream.
Thanks. Mine is the same height/width, but is 16 inches long vs 12 (had to find it and check), so a 1 + 1/3 recipe should be right.
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Cook’s treat was a small reward…it also would have made the pan too crowded! Most important to reward the cook otherwise she might get testy!!
And yes, in this particular recipe, 185* is the target temperature, over that and it most likely would be dry.
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I’m glad you math.
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Haha, yeah, well sometimes I math badly.
This was posted a few years ago but was my first attempt at filling that 16-inch pan:
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LMK if you try the recipe. Hope you’ll like it. I never got to windowpane but it still turned out well.
