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Corman Artisan

Baker-Pastry chef


375 g/CAKE


360 g eggs
350 g sugar
35 g invert sugar
160 g Liquid Clarified Butter 99,9 % fat
140 g Sélection cream 35 % fat
360 g Pastry flour, sifted
14 g baking powder
  • Make a cake dough.
  • Mix the sugar and the invert sugar and add the eggs. Beat until the ribbon stage.
  • Add the liquid clarified butter and then the cream.
  • Mix the flour and the baking powder and add to the dough.

Did you know ?

The invert sugar can be replaced with honey.

Corman'products of the recipe

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