Endless Variations
From Baking Artisan Bread by Ciril Hitz (2026).
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Credit
From Baking Artisan Bread by Ciril Hitz (2026), printed page 101, digitised by the Internet Archive: https://archive.org/details/baking-artisan-bread-by-ciril-hitz-images
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
- Spread on a spoonful of pastry cream, chocolate paste, crumb topping, or hazelnut spread and place the fruit on top of it.
- Or place the fruit down and sprinkle with crumb topping or drizzle with chocolate crackle glaze.
- Finally, you can simply leave the fruit alone and let its pure flavor stand on its own, always a delicious choice.
Plating
The plating picture will go here.
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