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翻转您的平板以获取更好的导航
By Jean-Thomas Schneider
配料
760g
678g
Cacao chantilly cream
- 1 - Candia Professional Whipping Cream 200g
- 2 - Dextrose 20g
- 3 - Cacao powder 20% fat 20g
Craquelin
- 1 - Unrefined cane sugar 445g
- 2 - Candia Professional Extra Taste Butter 360g
- 3 - Strong white flour (type 45) 445g