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Gâteau Maillard
Book Information
The Elements of Dessert
Page: 386
Ingredients
Brown Butter Génoise (page 416)
Caramelized White Chocolate Mousse (page 317)
Shortbread Toffee Base (page 416)
Toasted Rye Bread Cream (page 417)
Toasted Sourdough Silver (page 418)
Vegetable Ash Velvet Spray (page 418)
Tags
Cakes (Entremets)