Guaranted success for the chef
18 squares
| 940 g | croissant dough |
| 250 g | Liquid Clarified Butter 99,9 % fat |
| 140 g | almond praline paste |
| 140 g | pastry cream |
| 5 | egg wash |
| 100 g | ground almonds |
| 1000 g | Full fat milk |
| 250 g | sugar |
| 100 g | Liquid Clarified Butter 99,9 % fat |
| 1 g | vanilla pods |
| 200 g | egg yolks |
| 90 g | Pastry cream powder |
