While we aim for perfection with each of our recipes, we do make the occasional mistake. Here are recipe corrections from our past issues.
Gougères, p. 13: In Step 2, when bringing 1 1/4 cups water and next 4 ingredients to a simmer over medium heat, add flour, stirring with a wooden spoon, until mixture pulls away from the pan, about 2 to 3 minutes.
Pâte Brisée, p. 30: In Step 1, with food processor running, add water and eggs in a slow steady stream until dough just comes together.
Chocolate Buttercream Frosting for Basic 1-2-3-4 Cake, p. 78: In Step 1, whisk together sugar and cocoa in a separate medium bowl from the beaten butter. Then gradually add sugar mixture to butter, beating until smooth. Gradually add milk and vanilla, beating until smooth.
Quick Strawberry Jam and Quick Blackberry-Blueberry Jam, p. 47: The ripeness of berries can affect the cook time. it could take 20 minutes for very ripe berries or 45 minutes for less ripe berries. To test for doneness, scrape the bottom of the saucepan with your spoon—if the jam parts for a few seconds, it is ready.
Vanilla Bean Marshmallows, p. 57: In Step 3, in a large saucepan, combine granulated sugar, corn syrup, and remaining 1/3 cup water. Cook over medium-high heat until sugar is dissolved and a candy thermometer registers 240°F, about 6 minutes.
Grand Marnier Poppy Seed Cake, p. 79: In Step 1, when removing orange slices from the sheet of parchment paper, be sure to let excess syrup drain off before adding to loaf. In Step 4, bake for 30 minutes, and then cover with foil. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 15 minutes.
Banana Cake with Brown Sugar Hazelnut Buttercream, p.91: In Step 2 of the Brown Sugar Hazelnut Buttercream recipe, use a stand mixer fitted with the whisk attachment (instead of the paddle attachment).