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Robert Wemischner
Bourdaloue filling
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Preparation info
Yield: Approximately
13 ounces
, a generous ounce per tart
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Ozs
Grams
Each
Name of ingredient
Baker’s percentages
Americas
United States
Dessert
Vegetarian
Pie
Gluten-free
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.