Group A
Ingredient
KG
Browned Butter
0.130
Egg White
0.160
Sugar
0.045
Honey
0.020
Almond Ground
0.085
Cake Flour
0.066
Baking Powder
0.001
0.010
Total Weight: 0.517
Group B
Ingredient
KG
Compound Vanilla with Seeds
0.015
Total Weight: 0.015
- Brown butter in saucepan and keep at 45°C
- Combine egg whites with honey and compound and add the dry ingredients inside mix weel
- Allow to set in chiller 1 hour before piping it inside the baking mould and bake at 180°C for about 9-11 minutes
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