pate sucree <恵子>
cult butter 83g
powder sugar 50g
egg 17g
almond poudre 17g
flour 127g
creme d'amandes
cult butter 40g
almond pudre 40g
powder sugar 40g
egg 40g
1. whip soften butter and add sugar
2. add egg
3. add almond poudre and whisk to get the right consistency
creme patissiere (baked)
milk 125g
yolk 30g
sugar 25g
strong flour 15g
creme frangipane
creme d'amandes
creme patissiere(baked) 40g
creme patissiere
yolk 30g
sugar 42g
corn starch 14g
milk 140g
Baked at 180C for 40min until bottom is brown clr
appareil is very tasty, tart base is the right crispiness but seems like the dough shrank due to too much tempering.
when rolling the dough. ensure it's cool and does not stick to the rolling pin
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