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Chestnut Puffs
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 336
Ingredients
300 Bloom Gelatin
All-Purpose Flour
Bacon Fat
Butter
Chestnut Cream (page 328)
Chestnut Purée
Egg
Frying Oil
Milk
Pain d'Épices Powder (page 51)
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Foams