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Recipes
The mille-feuille from Yann Duytsche
Baker-Pastry chef
The mille-feuille from Yann Duytsche
Puff pastry dough with noisette butter
3000 g
flour
840 g
Roasted Butter 98 % fat
1000 g
water
45 g
white vinegar
75 g
salt
2000 g
butter
Bourbon vanilla supreme
1000 g
Cream 35% Fat
150 g
sugar
6 g
vanilla
240 g
egg yolks
200 g
Cream 35% Fat
15 g
powdered gelatin, 200 BLOOM*
Montage and serving
Corman's products of the recipe
Roasted Butter 98 % fat
Our unique and exclusive butter speciality
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