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Corman Artisan

Baker-Pastry chef

Apricottina

45 pieces

Preparation

308 g whole milk
163 g sugar
18 g Inverted sugar syrup
217 g egg yolks
226 g Natural yeast with two succeeding refreshments
742 g Common wheat flour “00” 330 w p/l 0.55
36 g Brewer's yeast
136 g Aromatic orange confit
18 g fine salt
3 g Vanilla pods
543 g Dairy Butter 82 % fat - Block
543 g Dairy Butter 82 % fat - Sheet

Corman'products of the recipe