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FRENCH-PASTRY.COM

French Pastry

180 gr almond paste containing 66% almonds. 30 gr pistachio paste. 1 pinch of salt. 20 gr type 55 flour. Mix the 66% almond paste with the pistachio paste. And topping to form a smooth paste. Gradually add the eggs, salt, flour and cold melted butter. Turn the mixture into the Flexipan 1560 so that it is. 2/3 full and place a cherry in the centre. Sprinkle the surface with icing sugar before baking. Bake in a ventilated oven at 190 C for 8 minutes. Preferably bake on a wire rack). 225 g Icing Sugar.

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French Pastry | french-pastry.com Reviews
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180 gr almond paste containing 66% almonds. 30 gr pistachio paste. 1 pinch of salt. 20 gr type 55 flour. Mix the 66% almond paste with the pistachio paste. And topping to form a smooth paste. Gradually add the eggs, salt, flour and cold melted butter. Turn the mixture into the Flexipan 1560 so that it is. 2/3 full and place a cherry in the centre. Sprinkle the surface with icing sugar before baking. Bake in a ventilated oven at 190 C for 8 minutes. Preferably bake on a wire rack). 225 g Icing Sugar.
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French Pastry | french-pastry.com Reviews

https://french-pastry.com

180 gr almond paste containing 66% almonds. 30 gr pistachio paste. 1 pinch of salt. 20 gr type 55 flour. Mix the 66% almond paste with the pistachio paste. And topping to form a smooth paste. Gradually add the eggs, salt, flour and cold melted butter. Turn the mixture into the Flexipan 1560 so that it is. 2/3 full and place a cherry in the centre. Sprinkle the surface with icing sugar before baking. Bake in a ventilated oven at 190 C for 8 minutes. Preferably bake on a wire rack). 225 g Icing Sugar.

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180 gr almond paste containing 66% almonds. 30 gr pistachio paste. 1 pinch of salt. 20 gr type 55 flour. Mix the 66% almond paste with the pistachio paste. And topping to form a smooth paste. Gradually add the eggs, salt, flour and cold melted butter. Turn the mixture into the Flexipan 1560 so that it is. 2/3 full and place a cherry in the centre. Sprinkle the surface with icing sugar before baking. Bake in a ventilated oven at 190 C for 8 minutes. Preferably bake on a wire rack). 225 g Icing Sugar.

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