JEAN-LOUIS LEGNEAU : SOC Chef - Producer & collector of 100% natural ingredients, with a passion for gastronomy

Caramelita

Original recipe by Jean-Louis Lagneau, Cointreau Gastronomie. Caramelita Recipe for approximately 120 chocolates with a milk chocolate...

Original recipe by Jean-Louis Lagneau, Cointreau Gastronomie. Croissant dough Strong flour (200 W) - 1000 g Salt - 20 g Sugar - 100 g Fresh...