It becomes thick and glossy and doubles in volume. This is the most stable meringue. Refers to a pan that is not lined with aluminum, which can react with certain ingredients like acids. I use All-Clad or Bourgeat pans. An almond cake similar to American pound cake.
Almond paste is substituted for some of the butter in a basic pound cake recipe.
Can be served frozen. Used as a base for a parfait. Term used when making puff pastry. A paton is dough to which butter has been added. A term that describes the action of a yeast dough as it ferments and rises.