Recipes: la casserole - Yvan Chevalier

1. Beat with a wisk the almond paste lubecka, glucose syrup and a part of the eggs
2. Add slowly the rest of the eggs
3. Heat at 40%
4. Sold the sift mixed flour, backing powder and the butter with the liquor
5. Baking : 8' at 170°C

1. Heat the butter and the brown sugar
2. Add the mix of dry fruits
3. Bake at 170°C for 10'

1. Make a custard cream
2. Add the gelatin
3. Pour on the pure paste and the praliné

1. Heat the puree and the glucose
2. Add the mix sugar-pectin
3. Boil

1. Make a custard cream
2. Add the gelatin
3. Add the butter and mix

1. Heat the milk
2. Add the gelatin
3. Pour on the chocolate