2 Feb 2023
Ingredients
Dough ingredients
Filling
Syrup
Bicolor
Burgundy: Take out 425 g of dough 2 min before the end and mix with 40 g cocoa powder, 1 g red colorant, diluted in 20 g water.
Working Method
Mixing
Make up
Before baking
Baking
After baking
Glaze with syrup and fill with 15 g Cremfil Nutolade mixed with rice crispies. Decorate with roasted hazelnuts and shards of Beloclade Lait Selection with Bresilienne.
