Recipe ROUSSILLON - Professionals
www.remycointreaugastronomie.com
Mix the almonds, then add the boiling syrup sugar-inverted sugar-water. Mix the mixture around 10 to 15 minutes to 85°C...
Ingredients
- 800 g peeled almond
- 400 g caster sugar
- 120 g inverted sugar
- 200 g water
- 1 400 g almond paste 60%
- 1/2 scraped vanilla pod
- 50 g Cointreau® 60%
- 80 g butter
- Recipe for 2 frames 360 x 270 x 6 mm
- 700 g apricot pulp (10% of sugar)
- 15 g yellow pectin
- 70 g caster sugar
- 720 g crystal sugar
- 140 g glucose
- 12 g tartaric acid solution
- 40 g Cointreau® 60%
More Like This
Churro Almonds - Master recipes
master-recipes.com
Almond Cupcakes
ramarafarms.com
Almond Petits Fours - Master recipes
master-recipes.com
Roasted Rhubarb and Almond Tartlets Recipe | Food Network UK
foodnetwork.co.uk
Rhubarb Skillet Cake - Master recipes
master-recipes.com
Almond Paste | Almond Paste | AmericanRecipes.eu
americanrecipes.eu
Almond Cupcakes
almondbreeze.com.au
Almond Cake –
ninjatestkitchen.eu