Bahibe, Rose Tea and Pistachio recipe by Chef Gerald Tan from Fairmont Empress in Canada
Bahibe, Rose Tea and Pistachio recipe by Chef Gerald Tan from Fairmont Empress in Canada
Ingredients
- 310g Butter
- 136g Icing sugar
- 2g Salt
- 46g Eggs
- 174g Ground almond
- 270g All purpose flour
- 15g Baking powder
- 48g Cocoa powder
- 255g Butter
- 270g Egg white
- 390g Sugar
- 100g Flour
- 90g Cocoa powder
- 2.5g Vanilla paste
- 100g Cocoa butter
- 100g Satilia 62% Dark Chocolate
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