Preparation info
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By Auguste Escoffier

Published 1903

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  • 500 g (1 lb 2 oz) sifted flour
  • 150


Place the flour, sugar and salt in a basin; add the eggs and mix well together then add the milk, cream, melted butter and brandy. Whisk well to a smooth batter, pass through a fine strainer and finish with the Orgeat syrup and crushed macaroons.