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Corman Artisan

Baker-Pastry chef

CAKE WITH LIQUID CLARIFIED BUTTER

375 g/CAKE

Preparation

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
The invert sugar can be replaced with honey.

Did you know ?

The invert sugar can be replaced with honey.


Corman'products of the recipe

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