this shell has frangipanne (pastry cream + almond cream) baked in the bottom. it has creme legere (pastry cream + whipped cream) with some grand marnier on top, and it's topped with fruit and coated with an apricot glaze.
there's really nothing not to like.
Tarte Bourdaloue
this one is frangipanne baked with poached pears and almonds on top.
i love it. i'm adding frangipanne to my list of favorite foods. it's the stuff in pastries (like an almond croissant) that you never know what it is.
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