IRCA

Ingredients

CREME BRULEE g 70
milk g 200
liquid cream 35% fat g 250
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 5

Preparation

Add CRÊPE-WAFFLE-PANCAKE MIX to the water and mix in a planetary mixer or whisk until a smooth cream is obtained. Add the melted butter, PASTA BITTER and the sugar and mix again briefly. Cook with the appropriate hot-plates some thin discs.

Ingredients

CREME BRULEE g 70
milk g 200
liquid cream 35% fat g 250
MORELLINA g 40

Preparation

Add CRÊPE-WAFFLE-PANCAKE MIX to the water and mix in a planetary mixer or whisk until a smooth cream is obtained. Add the melted butter, PASTA BITTER and the sugar and mix again briefly. Cook with the appropriate hot-plates some thin discs.