Millefeuille with custard | Alberto Gipponi | Chef Recipes | Reporter Gourmet S.r.l.
Millefeuille with custard | Alberto Gipponi
Ingredients
- 2.5 Kg of flour
- 800 g of water
- 400 g of cream
- 250 g of butter
- 63 g of browned butter
- 60 g of malt
- 50 g of salt
- 2 Kg of laminated butter
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