Bo Friberg

Trier Filling

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 15 ounces (430 g) sliced almonds
  • 14 ounces (400

Method

  1. Combine the almonds, sugar, and milk. Add the beurre noisette.
  2. Mix in the raisins, lemon juice, lemon zest, and cinnamon.