Cocoa Epiphany | Vandemoortele
How to make a Cocoa Epiphany with St. Villepré butter.
Ingredients
- 1320 g St-Villepré butter for lamination
- 540 g flour
- 520 g water
- 40 g salt
- 400 g St-Villepré butter for incorporation
- 1250 g flour
- 300 g St-Villepré butter for incorporation
- 300 g sugar
- 300 g eggs
- 300 g almond powder
- Cocoa nibs
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