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Corman Artisan

Baker-Pastry chef


For 2 kg dough


500 g icing sugar
60 g flour
500 g ground almonds
500 g egg whites
225 g Dairy Butter 82 % fat - Block
225 g Roasted Butter 98 % fat
  • Blend the icing sugar, the almond powder and the egg whites.
  • Heat the mass to obtain a warm paste.
  • Add the sifted flour.
  • Heat the dairy butter and the roasted butter to 40 °C and incorporate into the dough.
  • Cover with plastic film (against the mass) and leave to rest 12 hours in the refrigerator.
  • Pipe for ¾ into the buttered moulds.
  • Bake at 200 °C until golden brown. Preheat the oven to 230 °C.

Corman'products of the recipe

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