The Art of French Pastry

(Chris Devlin) #1

4 Meanwhile, place the


75 grams sifted almond
flour, the 30 grams sifted
confectioners’ sugar, the
egg yolks, honey, whole
egg, and vanilla in the
bowl of your stand mixer
fitted with the paddle. Mix
on medium speed for 5
minutes, until the mixture
is pale and light. Add the
lukewarm browned butter
and mix on medium

Free download pdf