Vol-au-vent - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Vol-au-vent. Bread and pastries, Room temperature
Ingredients
- Puff pastry 0.5 kg
- Eggs 0.05 ud
- Plain flour 0.1 kg
- Strong flour 0.1 kg
- Water 0.1 l
- Table salt 3.2 g
- Margarine puff pastry 0.2 kg
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