8 ounces Unsalted butter
9 ounces Granulated sugar
1 teaspoon Salt
2 ounces Cinnamon, ground
1 tablespoon Vanilla extract
5 drops Orange oil
1/4 teaspoon Almond extract
4 Eggs
9 ounces Almond flour
1 ounce Cake flour
12 ounces Pastry Cream (Crème Pâtissière)
Yield: 47 ounces
1. In mixing bowl with paddle attachment, mix butter until creamy. Add sugar, salt, cinnamon, vanilla, orange oil and almond extract. Scrape down the bowl and add the eggs, beating to combine.
2. Stir in the almond flour and cake flour. Scrape the bowl and fold in the pastry cream.
3. Use immediate or refrigerate for later use.
4. Yield: 2 lb. 15 oz.
Yield: 47 ounces
9 ounces Granulated sugar
1 teaspoon Salt
2 ounces Cinnamon, ground
1 tablespoon Vanilla extract
5 drops Orange oil
1/4 teaspoon Almond extract
4 Eggs
9 ounces Almond flour
1 ounce Cake flour
12 ounces Pastry Cream (Crème Pâtissière)
Yield: 47 ounces
1. In mixing bowl with paddle attachment, mix butter until creamy. Add sugar, salt, cinnamon, vanilla, orange oil and almond extract. Scrape down the bowl and add the eggs, beating to combine.
2. Stir in the almond flour and cake flour. Scrape the bowl and fold in the pastry cream.
3. Use immediate or refrigerate for later use.
4. Yield: 2 lb. 15 oz.
Yield: 47 ounces
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