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Lavender, raspberry & redcurrant Cheesecake

Johanna le Pape

By Johanna le Pape


Puff pastry dough

  • Candia Professional Brittany Puff Pastry Butter 600g
  • Flour T55 225g
  • Flour T55 375g
  • Salt 15g
  • Candia Professional Extra Taste Butter 75g
  • Water 3°C 190g

Lavender cheesecake

  • Candia Professional Whipping Cream 20g
  • Lavender water 10g
  • Candia Professional Cream Cheese 280g
  • Sugar 80g
  • Flour 20g
  • Eggs 70g
  • Egg yolk 15g

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