
By François Galtier
Ingredients
Sugar Dough
- Flour T55 500g
- Icing Sugar 150g
- Almond Powder 70g
- Salt 2g
- Extra Taste Butter CANDIA 280g
- Eggs 100g
- White Chocolate 30% SQ
Mara des Bois Cream
- Mara des Bois Puree 70g
- Gelatin Mass (1/5) 45g
- Extra Taste Butter CANDIA 150g
- White Chocolate 30% 350g
- Mara des Bois Puree 400g
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