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Corman Artisan

Baker-Pastry chef

Sablé pastry with liquid butter

1 kg dough

Preparation

400 g Liquid Clarified Butter 99,9 % fat
400 g icing sugar
200 g Sélection cream 35 % fat
5 g salt
Grated lemon peel
1 g Vanilla pods
200 g egg yolks
1000 g flour (9 % protein)
8 g Ammonium bicarbonate

Corman'products of the recipe

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