RecipeWe make difference SIB
INGREDIENTS
Ingredients
Recipe
- Pate Damand ( Almond paste) 52g
- Egg yolk 103g
- Honey 16g
- Salt 1g
- Ultra fine sugar powder ( No starch) 72g
- Wheat flour( cake) 80g
- Baking Powder EP ( Odorless) 2g
- Compound cream DB Cooking 40g
- Butter 125g
- MOUNT GAY RUM 10g
- Semi Candied Hallabong peel (korean Mandarin from Jeju island) 35g
HOW TO MAKE
Method
Recipe
- Mix Pate Damand, Egg yolk, honey, salt, powder sugar
- Add the sieved wheat flour, Baking powder, and DB cooking cream
- Add the melted butter,Hallabong peel, Rhum and rest in the chiller.
- Divide 60 grams in Madeleine moulds.
- Bake 160/150 degree for 12 min
PRODUCTS
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