Easter Dessert Recipe by Chef Samuel Denis - Maé innovation
Chef Samuel Denis shares an easy Easter dessert recipe for a White Rabbit Passion. Impress your guests with Breton shortbread and vanilla mousse. Get the mold reference 001348 for perfect results!
Ingredients
- 345 g butter
- 200 g sugar
- 6 g salt
- 85 g egg yolks
- 345 g flour
- 20 g baking powder
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