Ingredients

Title Value
1. Puffless yeast dough 400 gram
2. Powdered sugar 200 gram
3. Flour 100 gram
4. Almond flour 250 gram
5. Butter 250 gram
6. Chicken egg 250 gram
7. Green vanilla 1 PC.
8. Apricot jam 100 gram
9. Flour Glaze 30 gram
10. Powdered sugar Glaze 50 gram
11. Chicken Egg Protein Glaze 3 PC.

Cooking

1 . Stage

Let's make frangipan. Beat soft butter with powdered sugar until smooth.

1. Stage. Let's make frangipan. Beat soft butter with powdered sugar until smooth.

2 . Stage

Add almond flour to the butter and mix.

1. Stage. Add almond flour to the butter and mix.

3 . Stage

Add one egg to the mixture, after each beat with a mixer. By weight, exit 4 medium eggs. Add vanilla seeds or just vanilla in bags, sift the flour and mix with a spoon from top to bottom. 1 kg of frangipan comes out of these ingredients, for cooking we will need only 300 g. you can freeze the rest or just put in the refrigerator, then use for the next batch of puffs. Place the cooked stuffing for half an hour in the refrigerator.

1. Stage. Add one egg to the mixture, after each beat with a mixer. By weight, exit 4 medium eggs. Add vanilla seeds or just vanilla in bags, sift the flour and mix with a spoon from top to bottom. 1 kg of frangipan comes out of these ingredients, for cooking we will need only 300 g. you can freeze the rest or just put in the refrigerator, then use for the next batch of puffs. Place the cooked stuffing for half an hour in the refrigerator.

4 . Stage

For glaze, beat the whites with powdered sugar until stable peaks. Add a little flour and mix.

1. Stage. For glaze, beat the whites with powdered sugar until stable peaks. Add a little flour and mix.

5 . Stage

Divide the dough into two parts, roll into two rectangles. Place frangipan on one dough sheet and spread evenly.

1. Stage. Divide the dough into two parts, roll into two rectangles. Place frangipan on one dough sheet and spread evenly.

6 . Stage

Cover with the second part of the dough and cover with glaze.

1. Stage. Cover with the second part of the dough and cover with glaze.

7 . Stage

Rub the apricot jam through the full and make using a syringe to make a net on the glaze.

1. Stage. Rub the apricot jam through the full and make using a syringe to make a net on the glaze.

8 . Stage

Cut into strips about 10x2 cm. Bake on a covered parchment baking sheet at 180 degrees for 20 minutes.

1. Stage. Cut into strips about 10x2 cm. Bake on a covered parchment baking sheet at 180 degrees for 20 minutes.

9 . Stage

Bon Appetit!!!

10 . Stage

Alyumet cookies or puff in French are very tender, tasty, with a crispy crust, as well as fragrant. To prepare such cookies, you need a little dexterity, patience and you will surely succeed. Chill the layers before serving, serve with tea, cocoa, coffee or other drinks. Such cookies are perfect for meeting guests and for family gatherings.