Author: atrax
PATE SABLEE
90 g Icing sugar 230 g Pastry flour can be replaced with All purpose flour low protein 30 g Almond flour Pinch of salt 110 g Unsalted butter 82% fat content, use it very cold, cut into chunks 50 g Egg approx. 1 egg
caramel cremoux
Ingredient Unit Quantity Salted Caramel Sugar Grams 100 Cream Ml 106 Salt Grams 3 Cremeux Cream Ml 125 Milk Ml 125 Eggs Grams 50 Sugar Grams 25 Gelatine sheet Grams 8 Vanilla essence Ml 3 Salted Caramel Cremeux
Salted Caramel
SALTED CARAMEL 250g of sugar 25ml of water 150ml of cream 150g of salted butter Place the sugar and water in a pan over a medium high heat. Bring to a gentle boil without stirring and once the mixture turns a deep golden brown add …
Sponge Cake
Ingredients: diameter eggs sugar flour 16 165 100 120 18 200 120 145 20 275 168 200 22 330 200 240 24 385 235 280 26 440 270 320
