Oven Temperature
I was playing with oven Temperatures and convection or Not. An the left you can See my current recipe (with Swiss meringue) with 150°C without convection. I then switched to convection but forgit to lower the Heat....well...but great examole in how the right Temperature Matters. Too high Temperature referes to overbaked shells with flat feet. Do you use convection or Not?
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Oven Temperature
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