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François Galtier

By François Galtier


Sugar Dough

  • Flour 500g
  • Icing sugar 200g
  • Almond powder 70g
  • Salt 2g
  • Candia Professiona Extra Puff Pastry Butter 280g
  • Egg 100g

Dry Meringue

  • Egg White 100g
  • Sugar 100g
  • Icing sugar 100g

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