Almond cream from French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts (page 114) by Ferrandi Paris
- vanilla bean
- almond flour
- Show all ingredients...
- Serves : 1 cup (7 oz./200 g)
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EYB Comments
Can substitute flour, cornstarch, or potato starch for custard powder.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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