Essentials

BISCUITS, PASTRIES & BASICS

PAIN DE GÊNES

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 320 g 50% or 70% ALMOND PASTE FROM PROVENCE
  • 315 g Eggs
  • 100 g Butter (melted)
  • 60 g Pastry flour
  • 4 g Baking powder
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For
g

Tips

Soften your almond paste in the microwave to make it easier to incorporate the eggs.

Recipe

Gradually add the eggs to give your ALMOND PASTE a more liquid consistency.

Beat your mixture until a ribbon forms.

Mix part of your beaten mixture with the melted butter, then combine the two parts together again.

Finish off by gently incorporating the flour and baking powder, which you have sifted together in advance.

BAKING: In a mold or ring at 160-180°C (320-355°F).

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