350f

  1. E

    Meringue Russe

    200 g TPT blanc 10 g cornstarch - 8 whites 80 g sugar fin - 40 g almonds, hachée 34 g sugar =Meringue 2., slowly fold in 1. 0.4in on b&f plaque, 350F ~20-30mns 3. can be sprinkled on before baking. Dries out quickly
  2. E

    Pâte Hazelnut

    260 g hazelnuts 135 g sugar - 200 g flour 0.5 tsp salt - 150 g beure pommade 1 yolk =Toast hazelnuts 350F ~8-10mns till brown, skin & cool, powder with sugar, make Pâte,chill 375F ~10-12mns
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