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Biscuits Cream de Parisienne

Biscuits Cream de Parisienne

For the test:
— 375 g flour (pre-sift)
— 5 g of dry yeast (or 15 g of live yeast)
— 75 g of sugar
— 1/3 tsp. Salt
— 12 grams of milk powder (or instant cream for coffee)
— 40 g melted butter
— 1/2 tsp. Lemon peel
— 1 small egg
— 195 ml of water (or milk, or a mixture of milk and water 1: 1)

For cream:
— 350 ml of milk
— 2 yolks
— 2 full st. L. Cornstarch (or flour)
— 4 items of l. Sahara
— 1/2 lemon rind, cut with ribbon
— Vanillin or vanilla sugar to taste
— 40 g of butter
— 50 g of sweet almonds and 1 bitter almonds to fry and grind in a blender
— 1 tbsp. L. Lemon juice

Biscuits Cream de Parisienne

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