Valais Apricot Paillard, recipe by Gérard Rabaey, le Pont de Brent Restaurant, Switzerland on the Wo
Valais Apricot Paillard, recipe by Gérard Rabaey, le Pont de Brent Restaurant, Switzerland on the Worldwide Gourmet
Keywords
- Valais Apricot Paillard
- recipe by Gérard Rabaey
- le Pont de Brent Restaurant
- Switzerland on the Worldwide Gourmet
Ingredients
- - 125 g (4 oz./about 1 1/4 cup) sifted flour
- - 50 g (3 tbsp.) softened butter
- - 25 g (5 tsp.) sugar
- - 25 g (5 tsp.) milk
- - 1 egg yolk
- - A pinch of salt
- - 12 apricots
- - 30 g (1 oz.) flaked almonds
- - 20 g (4 tsp.) sugar
- - 20 g (4 tsp.) butter
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