Page 130 - Passion4Baking The Magazine
P. 130
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FOR THE PASTRY: FOR THE ALMOND FILLING: TO BRUSH:
⅔ CUP (150 g) UNSALTED BUTTER 10 oz. (300 g) ALMONDS 1 EGG YOLK
¼ tsp SALT 1 ¼ CUP (250 g) GRANULATED SUGAR 1 TABLESPOON
¾ CUP (100 g) POWDERED SUGAR 1 ½ tbsp (25 g) MELTED BUTTER WATER
1 LARGE EGG 1 EGG
2 CUPS (250 g) ALL-PURPOSE FLOUR 1 EGG YOLK
1 tsp VANILLA EXTRACT ¼ CUP (60 ml) HEAVY CREAM
SEEDS FROM ½ VANILLA BEAN
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130 Passionforbaking.com
