The Art of French Pastry

(Chris Devlin) #1

Vanilla beans | 1½
beans | 1½ beans
Cornstarch | 31
grams | 3
tablespoons
All-purpose flour |
15 grams | 1½
tablespoons
Granulated sugar |
81 grams | 6
tablespoons plus
1⅞ teaspoons
Egg yolks | 156

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