The Art of French Pastry

(Chris Devlin) #1

70 grams | 2½
ounces or 5
tablespoons
Sea salt | 0.6 gram |
Pinch
Vanilla extract or
paste | 2 grams |
½ teaspoon
Whole eggs | 50
grams | 1 egg
Dark rum, optional
| 12 grams | 1
tablespoon

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