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0.250 kg de beurre
0.200 kg de sucre glace
0.075 kg d'œuf
0.370 kg de farine
vanille ou sucre vanillé
HCCP
dresser rapidement à la poche, douille canellée
cuire au four avec une légére coloration
7 min. 180° ventilé
Monter le beurre et le sucre
Ajouter l'œuf puis la farine
Informations complémentaires
peuvent être décorer avec de fruit confits ( angélique, bigarot...) ou collés deux a deux à la gelée et trempés partiellement dans de la couverture tempérée
