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Caramel & hazelnut Feuilleté

Johanna le Pape

By Johanna le Pape


Feuilletée dough

  • Flour T45 1000g
  • Buckweat flour 110g
  • Fine salt 22g
  • Crystal sugar 110g
  • Maple syrup 22g
  • Fresh yeast 50g
  • Water 4°C 308g
  • Full cream milk 4°C 220g
  • Candia Professional Extra Taste Butter 274g
  • Candia Professional Britanny Puff Pastry Butter 440g

Caramel cremeux

  • Sugar 65g
  • Milk 100g
  • Candia Professional Whipping Cream 65g
  • Vanilla bean 1p
  • Egg yolk 25g
  • Sugar 7g
  • Corn starch 15g
  • Gelatine mass 4g
  • Candia Professional Extra Taste Butter 37g
  • Salt flower 1g

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