Thanks to Alain BOUCHARD for this recipe - Pastry Chocolaterie Passion Chocolat - Apt -84400
Smear a pie circle 24 cm in diameter and 1.5 cm high in pie dough.
Arrange yellow melon slices APT florets cut to 3 mm thick.
Garnish dome with the almond machine.
Decorate with bigarreaux and Angelique Fleurons d'APT, bake at 220 ° C for 12 to 15 minutes.
Glaze with honey syrup once cooked and iron in oven for 3 minutes to set the glaze.
Recipe given for 6 to 8 Galapians.
Mix in order. Leave to rest in the refrigerator for 2 hours.
Beat the whites, meringue with the 250 g sugar.
Sift the almond powder with the 500 g sugar.
Make the mixture white and almond sugar.
Bring to a boil.