Frangipane Raspberry Bars
Ingredients
- 7 lb
- 4 lb
- 5 lb
- 4 lb
- 4 lb
Almond paste
Sugar, granulated
Butter
Eggs
Cake flour
Preparation
- Blend:
- Add and cream:
- Add:
- Fold in:
- Roll out:
- Bake:
- Cool
almond paste and sugar
butter
eggs
cake flour
on a baking sheet
crust at 335ºF (10-12 min)
- Almond cream
- 1 lb
- 8 oz
- 4 oz
Almond paste
Sugar
Egg whites
- Blend:
- Whipe and fold in:
almond paste and sugar
egg whites
- To assembly:
- 3/4 oz
Hero Raspberry Jam (art. 2471.192)
- Pipe out:
- Bake:
- Cool
- Spray:
- Cut and serve
even strips of baking jam and almond cream
at 335ºF (10-12 min)
with Hero Apricot Glaze (art. 6714.192)
Created by The Tintol Falls Pastry Chef's owner and Chef Alex Gori
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