The Art of French Pastry

(Chris Devlin) #1

less 1 teaspoon
Vanilla extract | 8
grams | 1¾
teaspoons


NOUGAT TOPPING
Egg whites | 56
grams | ¼ cup
(about 1½
whites)
Granulated sugar |
56 grams | ¼ cup
plus ½ teaspoon

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