Francisco Migoya

Toasted Baguette Purée Squares

Preparation info
  • Yield:

    453 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Baguette, sliced thin 300 g 10.58 oz 66.23%
  • Sugar

Method

  1. Preheat a convection oven to 160°C/325°F.
  2. Place the baguette slices on a sheet pan lined with parchment paper and toast in the oven until dark brown,