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Imprimer

Tranche aux Amandes

  • Ingrédients
    0.600 kg De pâte sucrée
    0.25 L de crème 35%
    0.25 L de lait
    0.400 Kg de sucre
    0.200 Kg de miel
    0.200 Kg de beurre
    0.400 Kg d'amandes effilées
    0.250 Kg de noix diverses entières( Noisettes, Amandes, noix, pistaches, pecan, etc.)

Abaisser la pâte sur une plaque 20X30 CM munie d'un bord de 1 CM

Cuire à blanc

Cuire le lait, la crème, le beurre, le sucre, et la miel a 120°c

Ajouter les noix et les amandes effilées

Répartir sur le fond 

Cuire jusqu'à coloration

Rrefroidir

Découper