Pink Praline Frangipane Cream (Pink Praline & Almond 38%)
Powdered preparation based on 38% crushed almonds and pink praline for frangipane and all almond pastries (dartois, amandines, pithiviers, galettes des rois, croissant aux amandes…).
Economical, quick and easy to use. Rich in pure almonds, guarantees a soft texture that won't dry out. Suitable for freezing and defrosting. Adds a harmonious pink color to your preparations.
1.5 kg mix, 500g butter or margarine, 500g eggs, 150g water. Mix all ingredients in the bowl of a leaf mixer for 1 minute at low speed, then 3 minutes at high speed, then garnish. Bake at 180°C for 20 to 25 minutes.
Protect from light and humidity, at room temperature (min. 10°C - max. 25°C). 12 months sealed / 2 months at room temperature after opening
500g pail or 5kg box
