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Ingredients

• Pastry:
• Flour: 250 g
• Almond powder: 50 g
• Sugar: 4 tablespoons
• Egg yolk: 1
• Butter: 160 g + a little for the molds
• Salt: 1 pinch
• Filling:
• Fresh figs: 12
• Cinnamon: 1 teaspoon
• Butter: 50 g
• Unsalted pisachio out of teir shells: 250 g
• Honey: 100 g

Description

The Fact I’m French Does Not Mean I’m Averse To Other Countries’ Gastronomy. On The Very Contrary, As Proven By My Love For Japanese Food! In Any Case, In These Ages Of Fusion One…

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