To make this dish
TRADITIONAL PAIN DE GÊNES BATTER556 g almond paste 50%
28 g anise-based liquor (optional)
528 g egg
167 g Lescure Unsalted 250g butter Roll 82% fat
111 g plain flour (T55, approximately 11% protein)
11 g baking powder
SOAK SYRUP200 g orange juice
10 g anise-based liquor (optional)
40 g sugar
FINISHING TOUCHESSQ flaked almonds
SQ Lescure Unsalted 250g butter Roll 82% fat
The right ingredientsLescure Unsalted 250g butter Roll 82% fat
The recipe, step by step
TRADITIONAL PAIN DE GÊNES BATTER
Mix the almond paste, anise-flavoured spirit and eggs in a food processor.
Using a hand mixer fitted with the whisk attachments, beat to the ribbon while heating slightly.
Add the melted butter followed by the sifted-together flour and baking powder.
Boil the orange juice and add the aniseed-flavored alcohol.
Butter the Ø16cm genoise pans.
Sprinkle the bottom of the moulds with sliced almonds.
Pour 300 g of batter into each mould.
Bake in a 150°C convection oven for approximately 25 minutes.
Remove from the oven and unmould immediately, transferring to a rack.
Spray with the hot imbibing syrup then let cool upside down.Chef's Tip
Be careful to make a very homogeneous mixture to have a very soft texture.