Preparation info
  • Makes


    • Difficulty


    • Ready in

      1 hr

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 90 grams ( ounces) dried cherries
  • 115 milliliters (4


Prepare your mise en place.

Combine the cherries and orange juice in a small saucepan over medium heat and bring to a boil. Immediately remove from the heat and set aside to cool.

Using a cube of butter, make a large X on the baking pan. Line the pan with a piece of parchment paper, pressing down so the butter holds the parchment paper in place.