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Corman Artisan

Baker-Pastry chef

Sablé pastry with liquid butter

1 kg dough

Preparation

400 g Liquid Clarified Butter 99,9 % fat
400 g icing sugar
200 g Sélection cream 35 % fat
5 g salt
grated lemon peel
1 g vanilla pods
200 g egg yolks
1000 g flour (9 % protein)
8 g Ammonium bicarbonate
  • Work together the butter, icing sugar, cream, salt, flavourings (lemon and vanilla) and the egg yolks.
  • Mix the ammonium bicarbonate into the flour and add in.
  • Let the dough rest for at least two hours before using.

Corman'products of the recipe

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