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Passion Fruit Royale
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4 kilo | Passion Fruit Puree |
1200 Gr | Yolks |
1500 Gr | Eggs |
1200 Gr | Sugar |
1500 Gr | Butter |
Make like a pastry cream - add soft butter when mix is 35°c - 400 c. Buerre mix. Pipe into molds, freeze. Let thaw out before serving
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