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PAIN DE GENÊS (Genovese bread)

Ingredients

• 250g Powdered almond
• 250g Sugar (some for the meringue)
• 160g Whole eggs
• 90g Egg yolk
• 150g Gelcrem hot
• 150g Water
• 15g Sosa albumen
• 150g Elle & Vire butter
• tbls Sosa bitter almond aroma

Preparation:
Beat the yolks with the sugar (keeping some aside for the meringue). Add the whole egg and continue to beat. Add the melted, but not hot, butter. Mix the almonds with the Gelcrem and add to the prepared emulsion.
Meanwhile, make a meringue with the water, albumen and some of the sugar and combine with the other mixture.
Place into individual moulds and cook at 180°C for 20mins (if placing a spherification inside, you must reduce the oven temperature to below 120°C and increase the time to 30 mins.)