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翻转您的平板以获取更好的导航
By Johanna le Pape
配料
220g
575g
Puff pastry dough
- Candia Professional Brittany Puff Pastry Butter 400g
- Flour T55 150g
- Flour T55 250g
- Salt 10g
- Candia Professional Brittany Pastry Butter 50g
- Water 125g
Coconut cremeux
- Gelatine mass 30g
- Coconut cream 450g
- Egg yolk 135g
- Egg 125g
- Sugar 50g
- Candia Professional Brittany Pastry Butte 125g