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Corman Artisan

Baker-Pastry chef

The squirrel, a sumptuous marriage of apples and hazelnuts

Ingredients

940 g Croissant dough
250 g Liquid Clarified Butter 99,9 % fat

Garnish

Batch of apple-hazelnut garnish
egg wash
5 g 30° Baumé syrup

Apple-hazelnut garnish

130 g Hazelnuts
75 g sugar
75 g Butter
550 g Granny Smith apples

Corman'products of the recipe