Le Cordon Bleu Launches Landmark Seven-Volume Culinary Encyclopaedia with Phaidon
Le Cordon Bleu with Phaidon announce the publication of Le Cordon Bleu Culinary Arts School, an exceptional seven-volume collection that brings the expertise of ...
Makes 20 pieces
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Using the mixer, with a paddle attachment, cream butter and sugar. Add the other ingredients and combine. Spread into a 20 cm square frame placed on a silicon mat. Bake in convection oven at 160 °C for 12 minutes.
Melt the butter. In a mixer, using a whisk attachment beat the egg white and sugar. In a mixer, using a whisk attachment beat the egg yolk, sugar and ground almonds. Combine both mixtures. Add gradually the sieved dry ingredients and then melted butter. Spread on the top of the crunchy nuts preparation and bake in convection oven at 190 C for 10 minutes.
In a pan, warm the cream, salt and butter to 50 C. In another pan, caramelize the sugar and deglaze with the first mixture. Cook until 105 C.
Spread a thin layer of caramel glaze on the biscuit. Cool. Cut into fingers 2 x 9 cm.
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