New user

Do you want to unlock recipes, get access to products fact sheets ? Sign up here and join the French-Lovers Brigade !

The Chrysanthemus

François Galtier

By François Galtier


Sugar Dough

  • Flour T55 500g
  • Icing Sugar 150g
  • Almond Powder 70g
  • Salt 2g
  • Extra Taste Butter CANDIA 280g
  • Eggs 100g
  • White Chocolate 30% SQ

Mara des Bois Cream

  • Mara des Bois Puree 70g
  • Gelatin Mass (1/5) 45g
  • Extra Taste Butter CANDIA 150g
  • White Chocolate 30% 350g
  • Mara des Bois Puree 400g

Flip your tablet
for better navigation