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
| Weight | 90 g |
|---|
€ 3,50
23 Quai Fernand Demets
1070 Bruxelles
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