by Tommy | Oct 4, 2022 | Recipes, Recipes
In collaboration with Martin Leroy Terquem of Aupiho at Domaine de Manville Ingredients FOR THE BRIOCHE: 2 vanilla pods T55 flour 250g Eggs 100g Milk 20g Salt 6g Cast sugar 35g Baker’s yeast 30g Butter 65g Killing butter 200g Fruit candied Lilamand 150 g FOR THE...
by Tommy | Oct 4, 2022 | Reportages & Interviews, Reportages & Interviews
Very nice meeting with Pierre-Louis Tourneur, alias Le Gourmeur He talks about Confiserie Lilamand with love in his columns on RTL Listen to him, in “Le Plat du Jour”:...
