| 摘要 |
The invention relates to a method for manufacturing a frangipane cream substitute and to the cream thus obtained. It is characterised in that: - a mixture is formed, principally relative to the weight of the sugar, of 13 to 16 % of ground almonds, 55 to 60 % of fat and 27 to 30 % of whole egg, and - the ground-almond deficiency is compensated by the addition, on the one hand, relative to the weight of the sugar, of approximately 84 to 87 % of potato, and, on the other hand, of approximately 10 to 15 drops of natural almond essence. h |
