Croissant Rolls with Époisses AOP La Réserve des Crémiers topping
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Ingredients
- 250 g T45 flour
- 250 g T55 flour
- 10 g salt
- 60 g sugar
- 20 g baker’s yeast
- 10 cl milk
- 16 cl water
- 10 g honey
- 50 g butter
- 240 g kneading butter
- 200 g La Réserve des Crémiers AOP Époisses cheese
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