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100g. almonds en pdre
100g. flour
250g. powd. sugar
-
8 whites
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250g. butter hazelnut
=whisk 2. into 1., heat to warm. Add 3.
moules barquette beurré
425F ~12mns, glaze
100g. flour
250g. powd. sugar
-
8 whites
-
250g. butter hazelnut
=whisk 2. into 1., heat to warm. Add 3.
moules barquette beurré
425F ~12mns, glaze