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By Baptiste Villefranque
Ingredients
25g
170g
Chestnut Pound cake
- Whole Milk 25g
- Butter (pomade texture) 170g
- Icing sugar 125g
- Chestnut flour 170g
- Egg yolks 3
- Egg 1
- Egg whites 3
- Icing sugar 40g
- Almond powder 80g
- Baking powder 6g