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Wayne Gisslen

Fattigman

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

  1. Whip the eggs and yolks until foamy.
  2. Beat in the salt, sugar, cardamom, and cream.
  3. Add the brandy and mix well.
  4. Add the flour and blend to make a dough.
  5. Wrap or cover the dough and rest, refrigerated, for at least 1 hour.
  6. Roll out the dough â…›

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