A Recipe by Yannick Alléno
Michelin star French chef Alléno gives FOUR's International edition a recipe for crunchy biscuits with sardine cream & lemon...
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Ingredients
- 100ml of water
- 30ml of cuttlefish ink
- 10g of sweet butter
- 1g of salt
- 10g of type 45 flour
- 25g of icing sugar
- 30g of egg white
- 80g of sardine cream with lemon
- 1 jelly leaf
- 20g of white cream base sauce
- 30g of whipped cream
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