The Art of French Pastry

(Chris Devlin) #1

grams | 3
tablespoons
Confectioners’
sugar, sifted | 60
grams | Scant ½
cup
Almond flour,
skinless, sifted |
80 grams |
Rounded ¾ cup
Cake flour | 20
grams | 2
tablespoons

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