The Art of French Pastry

(Chris Devlin) #1

Whole milk (3.5%
fat) | 175 grams |
Scant ¾ cup
Heavy cream (35%
fat) | 18 grams |
4 teaspoons
Butter (French
style, 82% fat) |
30 grams | 1
ounce
Granulated sugar |
18 grams | 18
grams

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