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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
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

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.

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