Almond tart / Frangipane
How to make
Add the sugar to the ST ALLERY® Premium Cream / Dough and beat so that it is a cream.
Add the eggs and the egg yolks to it.
Blend in the broyage and add the flour 1 at a time.
400 g of sugar
400 g broyage
200 g eggs
200 g of egg yolks
180 g flour
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