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Bourdaloue filling
Preparation info
- Yield: Approximately
13 ounces
, a generous ounce per tart - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Ozs | Grams | Each | Name of ingredient | Baker’s percentages |
Method
- In the bowl of an electric mixer outfitted with the paddle attachment, beat the butter and sugar together until smooth.
- Add the egg yolks and then blend in the almond flour.
- Add rum, vanilla, and almond extracts and mix lightly until combined. Set aside.