Ingredients 500g T65 flour 12g salt 250g water 400g 82%Fat butter cut in cube & frozen This recipe of Quick Puff Pastry is from a French (beautiful) Pastry book called « Le Grand Livre de la Viennoiserie ».
Ingredients 1 shortcrust pastry 100g room temperature butter (1/2 cup) 40g honey (2 tbsp) 100g almond powder (1 cup) 2 eggs 20g flour (2 +1/2 tbsp) 3 fresh mango 2 tbsp slivered almonds I’ve been contacted by a large French website called Marmiton.
Ingredients Caramel (D-1) 150g sugar (3/4 cup) 150g glucose syrup (1/2 cup) 35g water (2 1/3 tbsp) 150g condensed milk (1/2 cup) 75g Whipping Cream 35%Fat (1/3 cup) 7,5g Salt (1 tsp) 1 vanilla pod 100g butter (1/2 cup) Shortcrust Pastry (D-1) 350g flour (3 cups) 190g room temperature butter (3/4 cup) 120g sugar (2/3 cup) 45g hazelnut powder (1/2 cup) 65g eggs
Ingredients 1 shortbread crust Lemon Confit: 100g lemon juice (1/2 cup) 3g agar-agar 10g sugar (1tbsp) Lemon Custard: 140g lemon juice (2/3 cup) 80g sugar (⅓ cup+ 1tbsp) 4eggs 4g gelatine 80g butter (⅓ cup) 2 lemon zests Italian Meringue:
Ingredients 1 shortcrust pastry 100g room temperature butter (1/2cup) 40g honey (2tbsp) 100g almond powder (1cup) 2 eggs 20g flour (2+2/3tbsp) 1 can of pear Slivered almonds Here we go again with one of my favorite desserts.