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125-150 g flour
140 g sugar - powdered
-
4 whites - cassée
80 g butter - fondue
=Combine 1., add rest in order. Thin with cream if neccesary
140 g sugar - powdered
-
4 whites - cassée
80 g butter - fondue
=Combine 1., add rest in order. Thin with cream if neccesary