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Tijmen
@deleted
Made a Flamiche over the weekend, but made it deep-dish, with a Levain-Levure method crust.
(essentially based on the Bertinet recipe- but vegan quiche filling using silken tofu). Was a bit ugly for photos but came out great.
Had a bunch of dough and veg filling so made a quick Fougasse where I folded in the remnant onion/spinach/ pea mixture and this was even better.
Also tried to make Chocolatine per the Bruno Albouze method but had a bit of butter seepage out, which was very disappointing- have frozen the uncooked remaining dough for that, hopefully it was a case off too hot butter.
(The gianduja created were F* amazing and I have about 100g of the stuff left).