Peach cobbler - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Peach cobbler. Dessert, Cold, Room temperature
Ingredients
- 0.175 kg Dough for stock
- 0.5 l Basic patissiere cream
- 0.25 kg Peach in syrup
- 0.05 kg Frutgel (cold gelatine)
- 0.05 l Apricot coulis
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