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Praliné Brioche feuilletée

Johanna le Pape

By Johanna le Pape


Brioche feuilletée

  • Flour T45 1200g
  • Salt 20g
  • Crystal sugar 150g
  • Fresh yeast 40g
  • Cold eggs 600g
  • Candia Professional Extra Taste Butter 500g
  • Milk 30g
  • Candia Professional Britanny Puff Pastry Butter 600g

Lemon sugar

  • Yellow lemon zest 4 pieces
  • Sugar 400g
  • Flour T55 120g

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