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Corman Artisan

Baker-Pastry chef

Fruit pastry nests

4 tarts (18 cm square)

Puff pastry

6 g salt
8 g malt
75 g water
70 g Sélection cream 35 % fat
40 g Dairy Butter 82 % fat - Block
250 g Dairy Butter 82 % fat - Sheet

Crème pâtissiere (French pastry cream)

250 g Full fat milk
80 g Sélection cream 35 % fat
85 g caster sugar
80 g egg yolks
25 g Rice starch
0.5  Zest from half a lemon
0,5  vanilla pods
10 g Liquid Clarified Butter 99,9 % fat

Corman'products of the recipe