recice.author.suffix Baptiste Villefranque
recipe.ingredients.title
Croissantdeeg
- Witte bloem T55 500 gr
- Zout 15 gr
- Witte suiker 60 gr
- Invertsuiker 15 gr
- Verse gist 25 gr
- Candia Professional Signature Gourmet Butter 100 gr
- Candia Professional Whole Milk 270 gr
- Candia Professional Classic Puff Pastry Butter (voor het toeren) 250 gr
Mango-banketbakkersroom
- Candia Professional Whole Milk 100 gr
- Mangopuree (Boiron) 100 gr
- Hele eieren 1.5 pcs
- Witte suiker 40 gr
- Maïszetmeel 20 gr
recipe.step.hat1
Croissantdeeg
500 g witte bloem T55
15 g zout
60 g witte suiker
15 g invertsuiker
25 g verse gist
100 g Candia Professional Signature Gourmet Butter
270 g Candia Professional Whole Milk
250 g Candia Professional Classic Puff Pastry Butter (voor het toeren)
recipe.step.hat2
Mango-banketbakkersroom
100 g Candia Professional Whole Milk
100 g mangopuree (Boiron)
1,5 hele eieren
40 g witte suiker
20 g maïszetmeel
recipe.step.hat3
Toppings
Verse passievrucht
