The Art of French Pastry

(Chris Devlin) #1

12 grams | 1¼ to
2½ teaspoons
Water | 6 grams | 1
teaspoon


ALMOND CREAM
FILLING
Candied Lemon
Peel | 20 grams |
1 tablespoon
Almond Cream |
100 grams | 6
tablespoons

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