After school delight - Pastry and bakery - Elle & Vire Professionnel
Mix the softened butter with the sugar and the salt, followed by the eggs. Next, mix in the flour. Cover with cling film and keep in the refrigerator.
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 www.elle-et-vire.com.
Ingredients
- 200 g Elle & Vire gourmet butter 82% fat
- 200 g fine sugar
- 5 g fine salt
- 120 g eggs
- 500 g T55 flour
- 500 g Excellence whipping cream 35% fat
- 500 g Gianduja hazelnut dark chocolate
- 135 g Excellence whipping cream 35% fat
- 72 g Chocolat couverture (70% cocoa)
- 300 g sugar
- 155 g T55 flour
- 52 g almond powder
- 26 g cocoa powder
- 232 g eggs
- 104 g Elle & Vire gourmet butter 82% fat
- 400 g milk chocolatecouverture (40% cocoa)
- 70 g roasted hazelnuts chopped
- 75 g eggs
- 75 g milk
- 38 g sugar
- 5 g salt
- 125 g T45 flour
- 125 g T55 flour
- 8 g yeast
- 100 g butter
- 350 g Sublime Cream with Mascarpone
- 350 g Cream spread tempered to 28ºC
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