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Almond-lime joconde base
Preparation info
- Yield: Approximately
22 ounces
- Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient | Baker’s percentages |
Method
- Sift the almond flour and the all purpose flour together onto a sheet of parchment paper.
- In the bowl of an electric mixer outfitted with the whisk attachment, whip the egg yolks with the first quantity of sugar until light in color.
- When the whisk is lifted, the mixture should fall slowly from it in a thick ribbon.
- Remove the bowl of the yolk