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Brioche Cake with Caramel Custard Cream

Book Information

The Cake Book
Page: 112

Ingredients

Active Dry Yeast
All-Purpose Flour
Almonds
Basic Soaking Syrup  (page 332)
Bread Flour
Butter
Caramel Custard Cream  (page 113)
Confectioners' Sugar
Egg
Honey
Milk

Tags

Cake