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Food Blogger - Adventures in Beijing, New York, Brooklyn and moreMon, 12 Dec 2016 09:16:36 +0000hourly1https://wordpress.org/?v=4.7.7By: Arthur
Mon, 02 Feb 2009 01:02:00 +0000http://www.plateoftheday.com/432/#comment-1090hi! i notice two differences between your recipe and payard’s. first you set the rum aside after draining. Why? Do you use it later such as by mixing it in the almond cream? Second you seem to have no bottom pastry and two pastry tops separated by a glaze layer while payard has pastry on bottom and top then he glazes the top. Why do you have two pastry tops? thanks!