Group Mazarine
Ingredient
KG
Almond paste
1.000
Butter
0.400
0.010
Universal egg
0.250
Egg
0.250
Total Weight: 1.910
Total Weight: 0.205
- Mix almond paste and butter with a paddle on low speed.
- Add the egg a little at a time until it becomes a smooth mass. Add Custard K at the end.
- Pipe the mass into ready-made shortcrust pastry shells.
- Bake at 200 degrees for 15-20 min.
- Briefly heat the white fudge and mix in the saffron flavouring. Spread on the finished mazarine.
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