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翻转您的平板以获取更好的导航
By Johanna le Pape
配料
274g
65g
440g
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