The Art of French Pastry

(Chris Devlin) #1

0.25 gram | ½
teaspoon
Ground ginger |
0.25 gram | ¼
teaspoon
Ground anise | 0.5
gram | ¼
teaspoon whole
seeds
Baking powder | 5
grams | 1⅓
teaspoons
Whole eggs | 50

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