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BISCUIT SOUFFLE

Ingredients 120 gr. Butter 120 gr. Flour 40 gr. Strong Flour(more gluten) 250 gr. Egg 205 gr. Egg yolk 100 gr. Milk 145 gr. Sugar 40 gr. Albumina 360 gr. Water 4 gr. Gelespessa Process: Mix the water with Albumina and Gelespessa. Whip adding the sugar little by little until you get a meringue. Mix the flour with the butter in a saucepan. Heat over low heat until 75 º C. Mix in a bowl with the egg and egg yolk. Add the boiling milk. Add the meringue into the privious mixture in two times. Spread on a baking sheet with parchment paper. Cook in double tray in the oven at 150 ° C for about 15-20 min. (depending on thickness)