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Corman Artisan

Baker-Pastry chef

Praline twist

18 squares


940 g Croissant dough
250 g Liquid Clarified Butter 99,9 % fat
140 g Almond praline
140 g pastry cream
egg wash
100 g ground almonds

Pastry cream

1000 g Full fat milk
250 g sugar
100 g Liquid Clarified Butter 99,9 % fat
1 g vanilla pods
200 g egg yolks
90 g Pastry cream powder

Corman'products of the recipe