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Pear Frangipane Tartlets
Book Information
The Professional Chef (8th Edition)
Page: 1162
Ingredients
1-2-3 Cookie Dough (page 1120)
Almonds
Apricot Glaze (page 1162)
Frangipane Filling (page 1159)
Poached Pears (page 1164)
Tags
Fillings, Frostings, Dessert Sauces