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Pear hazelnut butter caramel

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Croute pastry Recipe CROUTEXPRESS 1000 g Eggs 100 g Water (cold) 50 g Method Knead all the ingredients until you get a smooth and homogeneous dough. The dough can be processed immediately. Roll out the dough and coat some square molds with it. Bake it on 190°C for 10 minutes. Frangipane (almond pastry) Recipe Butter […]

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