ALL ABOUT CROISSANT BY JEAN-MARIE LANIO AND JÉRÉMY BALLESTER tube Splenda to replace every 100gr

Splenda to replace every 100gr sugar in your recipe

By adding just a small amount of this concentrated formula you can achieve the exact shade you want without watering down your product

it resists to temperatures going from - 60°C (-76°F) to +230°C (+446°F)

maple wood

making it ideal for tender baked goods

ALL ABOUT CROISSANT BY JEAN-MARIE LANIO AND JÉRÉMY BALLESTER tube Splenda to replace every 100grAbout Data sheet A deep dive into the croissant in Jean Marie Lanio and Jrmy Ballesters latest book. Croissants are one of the symbols of France. Knowing how to make them is an art that Jean Marie Lanio and Jrmy Ballester transmit on the pages of their latest book All About Croissant. The book offers some curious facts about this product, gives the keys to its preparation, different rolling methods, advice on the temperature of the dough and, of