Recipe

Apricot Danish
Pastries, Recipe

Apricot Danish

Created by The French Pastry School Yield: 24 Apricot Danishes For the Almond Filling: For the Danish Dough: Base Temperature: 54ºC Recipe courtesy of American Almond® – www.americanalmond.com

Hazelnut Bonbon
Confection, Recipe

Hazelnut Bonbon

Created by The French Pastry School Yield: 99 Hazelnut Bonbons For the Hazelnut Marzipan: For the Hazelnut Ganache: For the Assembly: Recipe courtesy of American Almond® – www.americanalmond.com

Gateau Basque
Cake, Recipe

Gateau Basque

For the Dough: For the Dough Assembly: For the Cream: For the Almond Whipped Ganache: For the Apricot Confit: For the Assembly: Recipe courtesy of American Almond® – www.americanalmond.com