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The Chrysanthemus

François Galtier

By François Galtier

Ingredients

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
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