Paris
By VicentaLakin
And that's what this dessert is all about. In the early days, Taiwan named thousands of layers Napoleon, meaning to break as soon as possible!
Recipe Recommendations
- cake skin 1 block
- cream 50 grams
- low powder 150 grams
- water 100 grams
- jelly 1 block
- Geely film 8 grams
- raspberry puree
- fine sugar 35 grams
- lemon zest 2/1
- filling cream 400 grams
- Klimm sauce 240 grams
- strawberry appropriate amount
- powdered sugar appropriate amount
Steps for Paris
1
Make one a souffle
2
Combine 2
3
The squares grow in two
4
The greasy greasy in the dough bag
5
I'll give you a discount
6
Relax in the fridge for 30 minutes, three times
7
The square fork is loose for 20 minutes
8
The oven preheats 190 degrees for 30 to 40 minutes
9
Sugar and raspberry. Lemon chips boil
10
It's a fire
11
Two hours to freeze in the fridge
12
Get the klimme sauce
13
Fresh milk and vanilla sticks and sweet sugar boiled out of fire with full eggs and heated up to 85 degrees
14
Powdering corn powder
15
Smuggle evenly
16
And heated it to the ground
17
制奶油霜，同样Fresh milk and vanilla sticks and sweet sugar boiled out of fire with full eggs and heated up to 85 degrees，离火搅边加入软化黄油至均匀
18
Access Amount
19
Take the dimples evenly
20
Load Bag
21
A layer of material
22
Jell-O
23
A layer of material
24
♪ Smuggle and sweet ♪