The 20th recipe in 2013. (The 16th-19th recipes will be posted later)
The original recipe is from Bouchon Bakery by Thomas Keller. I do not did not own this book when I tried this recipe (but now do! Yay!). I just googled some recipes reposted by a few American bloggers. Although the original book has metric measurements, but none had been reposted. Hence I just tried to work out my own conversion, which can be the main source of errors. I have also made some adjustments in the amount of sugar and lemon juice.
