- A recipe by Thibault MARCHAND
Ingrédients
T45 flour – 500g
Butter – 120g
Caster sugar – 120g
Baking powder – 20g
Whole milk – 210 to 230g
In the mixing bowl, using a paddle, mix the flour with the butter, sugar and baking powder until you obtain a crumbly texture.
Add the milk and mix.
Set aside in the fridge for 30 minutes.
Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.
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