Caramel & hazelnut feuilleté - Candia Professional

Name: Caramel & hazelnut feuilleté - Candia Professional
Ingredients: Flour T45 1000g; Buckweat flour 110g; Fine salt 22g; Crystal sugar 110g; Maple syrup 22g; Fresh yeast 50g; Water 4°C 308g; Full cream milk 4°C 220g; Candia Professional Extra Taste Butter 274g; Candia Professional Britanny Puff Pastry Butter 440g; Sugar 65g; Milk 100g; Candia Professional Whipping Cream 65g; Vanilla bean 1p; Egg yolk 25g; Sugar 7g; Corn starch 15g; Gelatine mass 4g; Candia Professional Extra Taste Butter 37g; Salt flower 1g

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Thanks to this pastry recipe designed by professionals for professionals, the Caramel & hazelnut feuilleté will be a piece of cake !

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at candiaprofessional.com.

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