8 (NEW)

Everybody in Belgium knows the “Huit à la crème/Acht met crème”, simple (but very good) croissant dough in an 8 shape with crème pâtissière, and covered with syrup when it comes out of the oven. This is my version that I have been elaborating the past few months upon insisting demand of my team. I’m happy now they insisted because I’m quite proud of the final result.

Wheat flour - butter (AOP Poitou-Charente) - sourdough - milk - water - cane sugar - eggs - corn starch - Sel de Guérande - yeast - vanilla pod

Additional information

Weight 90 g

 3,50