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Corman Artisan

Baker-Pastry chef

Girella catalana

62 pieces

Poolish

275 g water
275 g Common wheat flour “00” 330 w p/l 0.55
11 g Brewer's yeast

Dough

176 g water
61 g Whole milk powder
220 g eggs
826 g Common wheat flour “00” 330 w p/l 0.55
39 g Brewer's yeast
77 g sugar
20 g fine salt
550 g Dairy Butter 82 % fat - Sheet

Lemon and cinnamon cream

150 g Muscovado sugar
150 g Almond flour
6 g Cinnamon powder
5 g Grated lemon zest
6 g eggs
550 g Dairy Butter 82 % fat - Block

Corman'products of the recipe