
News
FEATURED FORMULA
January 24, 2011 By Bakers Journal

Ingredients
Butter 82% fat |
125 g |
Confectionary sugar | 150 g |
Almond powder |
50 g |
Pastry flour |
35 g |
Cocoa powder |
15 g |
Fresh egg whites |
125 g |
Apple compote |
12.5 g |
Total weight |
512.5 g |
Method
- Prepare beurre noisette by heating the butter in a saucepan until light brown, then strain.
- Mix all the dry ingredients together.
- Add the egg whites, apple compote and strained beurre noisette.
- Let mature overnight.
- Pipe in molds and garnish with gianduja cubes, candied orange and cacao nibs.
- Bake in a convection oven at 375 F (190 C) with vent closed for about 8-10 minutes.
- Let cool and keep in an airtight box or freeze.
This recipe is courtesy of The French Pastry School in Chicago. www.frenchpastryschool.com
Advertisement
Print this page
Advertisement
Stories continue below
Leave a Reply