Cream puffs

 
 

GRIOTTINES® AND COFFEE CREAM PUFF

Realize 1 liter of basic pastry cream, cool down and add 15 g of coffee paste,
30 g of concentré Griottines® and 300 g of chopped Griottines®.

REMY MARTIN® AND CORIANDER CREAM PUFF

Infuse 20 g of chopped coriander seed into 1 liter
of milk, then realize a basic pastry cream.
Cool down and add 50 g of Rémy Martin® cognac.

cinnamon and earl grey tea cream
puff with Cointreau®

Infuse 4 cinnamon sticks and 8 bags of earl grey tea
into 1 liter of milk, then realize a basic pastry cream.
Cool down and add 25 g of Cointreau®.
   
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