RecipeWe make difference SIB
Mixing ratio
- WHEAT FLOUR T65 TRADITION "LA SAUVAGE" 480g
- 30g
- 12g
- 12g
- 160g
- 4g
- U.H.T. GOURMET CREAM 40% FAT 160g
- 500g
- FARINE FRANCAISE T55 150g
- 495g
- Ultra fine sugar powder ( No starch) 425g
- 506g
- 298g
- 50g
- 100g
- 20g
- 80g
- CALVIANI 1.5g
- 900g
- U.H.T. GOURMET CREAM 40% FAT 100g
- 90g
- CALVIANI 1g
- 90g
- Egg yolk 180g
- 50g
- WHEAT FLOUR T65 TRADITION "LA SAUVAGE" 50g
- Pistachio paste 200g
- 75g
Cooking process
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