4508 Abricots Bourdaloue

Method

Prepare a lightly baked flan case and cover the bottom with a layer of thin Frangipane Cream containing crushed macaroons. On top arrange halves of apricots poached in vanilla-flavoured syrup then cover these with a layer of the Frangipane Cream.

Sprinkle the surface with crushed macaroons and melted butter and glaze quickly.

Loading
Loading
Loading