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High-Technique French Pastries With Bay Area Flair
Chefs Paul and Monique Feybesse have done time at various world class restaurants in France, Copenhagen, New York, and California. With years of experience in fine dining kitchens under their belts, they bring the same consideration for detail and balance to the contemporary pastries at Tarts de Feybesse.
@tartsdefeybesse | Richmond
Large Financiers, French almond cakes filled with compote
Serving size: 6 pieces
Ingredients: eggs, gluten free flour, almond flour, sugar, dairy, salt
Allergens: tree nuts (almonds)
Shelf life: 3 days in the fridge
We had to put this on. Non traditional cheesecake where the inside is creamy and rich and the top is slightly brûlée giving an intense taste. We kept it simple and luxurious with vanilla beans. Guess what! It’s also gluten free.
Size: 4-6 servings
Ingredients: Dairy, eggs, cornstarch, sugar, eggs, salt, vanilla
Allergens: milk, eggs
Shelf life: 4-5 days in fridge
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