
By Baptiste Villefranque
Ingredients
Madagascar vanilla Light Cream
- Milk UHT Candia Professional 175g
- Corn Starch 21g
- White Sugar 35g
- Yolk 20g
- Vanilla stick 1/2
- Whipping Cream Candia Professional 75g
Puff Pastry
- White flour 500g
- Water 250g
- Salt 10g
- Extra puff pastry butter CandiaProfessional 375g
Log-in to discover the full recipe