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0.300 kg d'œuf entier
0,500kg de sucre
0,500 kg de farine
0,020 g d'anis vert en grains
HCCP
dresser sur plaque beurrée et farinée, sur plaque téflonée, ou sur papier cuisson
Monter les œufs et le sucre au ruban
Ajouter la farine et les graines d'anis
Dresser à la poche
Laisser crouter
Informations complémentaires
lLa durée de la formation de la croute est variable en fonction de la température et de l'humiditée.
Trop courte, la croute vas craqueller. Trop longue elle ne se décollera pas de la plaque et les gateaux ne formerons pas le pied qui les caractérise
