Knowledge Base > Jacquy Pfeiffer & Scott Samuel - Desserts, Treats, Favors... Oh My!
Jacquy Pfeiffer & Scott Samuel - Desserts, Treats, Favors... Oh My!
This event was on
Thursday, December 08, 2022 at 12:00 pm Pacific, 3:00 pm Eastern
Join Chef Jacquy Pfeiffer as he dives into his old recipe books and dusts off his Springerle machine to reveal his holiday favorites. As always, Chef Jacquy is joined by Chef Scott … Read More.
Question:
Speaking of pastry, where I live it's very common to cook with ghee, and it's more readily available than butter. What is your opinion on substituting ghee for butter in something tough, such as a biscuit, or soft, like a croissant?
— Omar Salah Araby Mahmoud
Answer:
No problem. You just have to pick the right. I work with ski a lot. I when I lived in in Asia for four years and and you just have to find the right type that works. Well for if you want to make laminated those with it, it's got to be it's got to be a key that lets you let you manipulate it lets you roll it out, right? You don't want to eat that is just like, um, just falling apart and also during the baking is it going to is it going to act like butter? Right? So the the short answer is yes. Absolutely. You can use it in place of butter. The longer answer is make sure you you pick the best one you can find. Dolly for its flavor, but it's properties. Yeah. excellent
