The crunchy, melt - in - your - mouth tart shell, the rich almond
frangipane soaked in Amaretto, the dense dark chocolate ganache and the airy chocolate...
Not exact matches
Day old croissants
soaked in rum simple syrup and filled with
frangipane, baked and dusted with powdered sugar.
You make a
frangipane, an almondy cream, spread it over syrup -
soaked bread, sprinkle on some sugar and flaked almonds then bake it so it caramelises.