Recent content by cheyma

For the "pâte sucrée" you need : 100 g butter 80 g icing sugar 1 pinch of salt 200 g flour For the " crème amande " you need : 100 g butter 100 g almond powder 100 g sugar 100 g eggs (4) and 125 g frozen raspberry pâte sucrée : Sift the flour into a bowl (or on a work surface) to...