RecipeWe make difference SIB
Mixing ratio
- 100g
- 5g
- 125g
- 8g
- 250g
- MOUNT GAY RUM 15g
- Mango Puree 150g
- PASSIONFRUIT PUREE 150g
- 180g
- 150g
- FARINE FRANCAISE T55 30g
- 630g
- Egg yolk 35g
- PASSIONFRUIT PUREE 70g
- test 230g
- 30g
- FROZEN SWEETENED COCONUT PUREE 250g
- 10g
- 900g
- 255g
- Paillete Feuilletine 45g
- 15g
- 1ea
- 30g
- 300g
- FARINE FRANCAISE T55 390g
- 3g
- Baking Powder EP(Odorless) 12g
- Egg yolk 120g
- 210g
Cooking process
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