Essentials

BISCUITS, PASTRIES & BASICS

EMMANUEL SPONGE

Unit of measure

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Ingredients

  • 370 g Eggs
  • 195 g Invert sugar
  • 370 g Pastry flour
  • 180 g Confectioner’s sugar
  • 15 g Baking powder
  • 4 g Fleur de sel
  • 75 g Whole milk
  • 300 g Butter
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For
g

Recipe

Mix the eggs and invert sugar using the paddle attachment.

Add the sifted dry ingredients, fleur de sel, milk and the melted butter at a temperature of 45-48°C (115-120°F).

Leave to rest overnight before use.

BAKING: In a mold, ring or on a baking mat at 170-200°C (340-375°F).

600g to 2400g for a 40 x 60cm mold.

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