FEUILLETINE

    - 800 gm Sugar

    - 700 gm All Purpose Flour

    - 625 gm Egg Whites

    - 750 gm Melted Butter

    - 1 tsp Vanilla Extract

   Combine sugar and flour

   Add egg whites and mix well

   Add melted butter and vanilla and smooth up

   Refrigerate before using for at least 6 hours

   Bake at 300 F until light golden color and give the desired shape

     This recipe is the one needed for the showing pictures

FROISSÉES

    - 250 gm Egg Whites

    - 250 gm Sugar

    - 150 gm AP Flour

    - 120 gm Melted Butter

    - 1 tsp ground Cinnamon

    - 1 zest of Lime/Lemon/Orange (choose one of a third of all)

    - 1 tsp Vanilla extract

    - 1 tsp Orange Blossom Water

Grate the citrus into a mixing bowl

Combine sugar and flour over the zests

Add egg whites and mix well

Add melted butter, vanilla, OB water and smooth up

Refrigerate before using for at least 6 hours

Soread very thinly on non stick baking sheet

Bake at 300 F until light golden color and give the desired shape

PAQUET CADEAUX

        or GIFT LIKE WRAPPING TUILE

    - 500 gm Butter

    - 1 kg 10X

    - 900 gm AP Flour

    - 28 (840 gm) Egg Whites

    - 500 gm TpT

      (250 10X / 250 Almond Flour)

    This recipe can also be replaced by the ones above

CORNETS AUX NOISETTES

           or HAZELNUT CONES

    - 125 gm Blanched Almond Flour

    - 125 gm roasted Filbert Flour

    - 250 gm Sugar

    - 10 (300 gm) Egg Whites

    - 400 gm Melted Butter

    - 100 gm AP Flour

                    This recipe is extremely delicate

LANGUES DE CHAT

    - 200 gm Soft Butter

    - 350 gm Sugar

    - 400 gm Cake Flour

    - 9 (270 gm) Egg Whites

    - 1 tsp Vanilla Extract

    - 1/2 tsp lemon Extract

   Combine butter and sugar very light

   Fold in the sifted flour

   Gently add the egg whites (not too cold) and then flavors

   Pipe the batter using a plain tip like little eclairs

   Bake at 300 F until the edges turn light golden brown