RecipeWe make difference SIB
Mixing ratio
- 464g
- 208g
- Egg yolk 416g
- 464g
- 164g
- Cream Patissier 100g
- 200g
- 25g
- XO BRANDY 10g
- 165g
- 130g
- 175g
- 135g
- GELATIN SHEET 10g
- 160g
- 250g
- 250g
- Paillete Feuilletine 45g
- 25g
- CREAMY PEANUT BUTTER 25g
- 10g
- QQ MOCHI SHEET (BROWN SUGAR) g
Cooking process
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