Puit d'amour

Pate sucree aux amandes recipe (au bon vieux temps)
butter 250g
powder sugar 38gg
egg 1x
yolk 1x
salt 2g
TPT 225g (powder sugar 112.5g + almond flour 112.5g)
flour 375g
.....Baked for 30 min to achieve saku2 txture....

1. Use palette on the stand mixer at med-low spd to cream the butter
2. add powder sugar and turn mixer to high
3. add egg mixture and then add salt
4. Add TPT and 1/4 flour to(3)
5. Then add the rest of the flour at low-med spd
6. Stop when texture is grainy
7. Let it rest at least 1hr

Recipe from GREEN CLR yogashi book p100

The apple is too cooked and it's not sour enough. The use of other fruits such as framboise might be better. The appareil is good. The chiboust is tasteless. Probably it'll be better if other flavor is put into it such as rhubarb or chocolate or cherry. The caramelized top is created using a burner. Uneven caramaelization occurs characterized y some blacker parst. caramelization should be done 2-3x to form a crunch texture. maybe some glucose solution can be added to make an even texture. The caramelized surface should also be coated with nappage neutral to give it better shiny finish. Chiboust is also too thick. 2/3 of the height should be just nice.