LOW LOW 700g milk (3.5%) 200g heavy cream (35%) 50g invert sugar 800g CAONOVA 53 80g butter (82%) METHOD Let the butter soften at room temperature for 1-2 hours, depending…

LOW LOW 240g soft pastry flour 120g fresh butter (82%) 90g powdered sugar 35g almond cream 50g eggs 1 pinch of salt 350g heavy cream (35%) 40g glucose syrup 300g…

LOW LOW 130g milk 130g heavy cream (35%) 80g egg yolks 10g gelatin sheets 300g CAONOVA 53 180g milk 350g CAONOVA MILK 10g gelatin sheets (soaked in cold water) 500g…

LOW LOW 100g milk 250g heavy cream (35%) 10g gelatin sheets (softened in cold water) 360g CAONOVA 53 500g lightly whipped cream 180g milk 10g gelatin sheets (soaked in cold…