Ma Ma Ma !!! | Valrhona
Use an 8.5cm round chablon or scraper to make a disc of Macaé Crémeux on the plate. Use a piping bag with a 16mm nozzle to add three droplets of M
Ingredients
- 190g soft brown sugar
- 95g cornstarch
- 95g cassava flour
- 190g minced almonds
- 190g european-style butter
- 30g clarified liquid butter
- 40g popping corn
- 200g sugar
- 80g water
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