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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