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80 g butter
60 g sugar
1 Tbsp honey
50 g glucose
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1 pointe vanilla
100 ml cream fraiche
50 g raisins in rum
80 g walnut-hachée
=Cook 1. till blonde, then add rest. Good topped with vanilla buttercream, then fondant café and a nice walnut
60 g sugar
1 Tbsp honey
50 g glucose
-
1 pointe vanilla
100 ml cream fraiche
50 g raisins in rum
80 g walnut-hachée
=Cook 1. till blonde, then add rest. Good topped with vanilla buttercream, then fondant café and a nice walnut