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Corman Artisan

Baker-Pastry chef

The mille-feuille from Yann Duytsche

Puff pastry dough with noisette butter

3000 g flour
840 g Roasted Butter 98 % fat
1000 g water
45 g white vinegar
75 g salt
2000 g butter

Bourbon vanilla supreme

1000 g Cream 35% Fat
150 g sugar
6 g vanilla
240 g egg yolks
200 g Cream 35% Fat
15 g powdered gelatin, 200 BLOOM*

Montage and serving

Corman'products of the recipe