The Art of French Pastry

(Chris Devlin) #1

| ½ teaspoon
Granulated sugar |
30 grams | 2½
tablespoons
Whole milk (3.5%
fat) | 100 grams |
7 tablespoons
Crème fraîche | 75
grams | ⅓ cup
Egg yolks | 30
grams | 1½ to 2
yolks
Vanilla extract | 5

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