pastry worker who was very stubborn and never listened to my recommendation regarding the temperature of the ingredients and how they all should be at room temperature before mixing He would always come to me in a panic with a bowl of broken butter cream or almond cream I would then ask him to give me ten francs ($1.50) and to leave the room for 5 minutes I would use this method to warm up the cream a little, remix it, and give him the fixed cream RECIPES REQUIRING ALMOND CREAM Raspberry and Hazelnut Tart Chinois Brioche Bostock IN 1978, WHEN I WAS SEVENTEEN YEARS OLD, I competed in my second big pastry competition, for the title of Best Apprentice Alsace-Moselle I thought I’d win the contest because the judges loved my almond cream If I had won I would have then competed against ... competed in my second big pastry competition, for the title of Best Apprentice Alsace-Moselle I thought I’d win the contest because the judges loved my almond cream If I had won I would have then competed against ... panic with a bowl of broken butter cream or almond cream I would then ask him to give me ten francs ($1.50) and to leave the room for 5 minutes I would use this method to warm up the cream a little,... remix it, and give him the fixed cream RECIPES REQUIRING ALMOND CREAM Raspberry and Hazelnut Tart Chinois Brioche Bostock IN 1978, WHEN I WAS SEVENTEEN YEARS OLD, I competed in my second big pastry competition, for the