500 gr flour1 tsp salt⅓ tsp baking soda 80 gr melted lardo or EVOO220 ml water at room temperature 🧑🍳 Mix in this order, knead briefly, rest for 30′
Bûche de Noël (crème brûlée)
Best to have a thermometer for this recipe. Crème brûlée needs to happen the night before; biscuit can happen the night before.
Tarte au Safran
Infuse cream way ahead of time, prepare chantilly the night before or at least a few hours early
Beef Wellington
Mousse au Chocolat
Gateau Opéra
