The romagnole | Corman International

Ingredients

• 100 g Organic dairy butter 82% fat – Block
• 200 g type 1 strong bread flour
• 100 g Corn flour
• 60 g egg
• 60 g water
• 6 g salt
• 10 g erythritol
• 150 g Express Butter 82% fat – Sheet
• 200 g skimmed milk
• 40 g glucose syrup
• 20 g grated lemon zest
• 28 g gelatine
• 300 g white chocolate 35%
• 175 g Selection cream 35% fat
• 30 g lemon juice
• 350 g Squacquerone