Patissiere cream thickened with corn flour - Gastronomía Vasca: Escuela de Hostelería Leioa

Name: Patissiere cream thickened with corn flour - Gastronomía Vasca: Escuela de Hostelería Leioa
Ingredients: Sterilised milk 0.5 l; Eggs 2.5 ud; Sugar 0.075 kg; Creamed corn 0.045 kg; Cinnamon stick 0.1 ud

sutondo.hostelerialeioa.net

Recipe: Patissiere cream thickened with corn flour. Sweet

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Ingredients

Sterilised milk 0.5 l
Eggs 2.5 ud
Sugar 0.075 kg
Creamed corn 0.045 kg
Cinnamon stick 0.1 ud

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Patissiere cream thickened with corn flour - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

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