The Art of French Pastry

(Chris Devlin) #1

Caramelized
Almonds | 100
grams | ⅔ cup
Dried apricots,
optional | 50
grams | ¼ cup
Aged egg whites |
85 grams | About
3 whites or ⅓
cup plus 1
teaspoon
Water | 15 grams |
1 tablespoon

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