Ingrediënten
| Hoeveelheid (g) | ||
|---|---|---|
| 1. Soezenbeslag | ||
| Water (50°C) | 1000 | |
| Melk (50°C) | 500 | |
| Tegral Clara Super | 1000 | |
| Olie | 150 | |
| Zout | 5 | |
| 2. Krokant deeg | ||
| Tegral Patacrout | 1000 | |
| Mimetic Incorporation | 400 | |
| Eieren | 100 | |
| Suiker | 400 | |
| 3. Banketbakkersroom vanille | ||
| Vanillestok | 1 st. | |
| Volle melk | 1000 | |
| Suiker | 200 | |
| CPT New | 90 | |
| Boter | 50 | |
| 4. Pralinécrème | ||
| Banketbakkersroom vanille (3) | 1000 | |
| Patisfrance Praliné Noisette 50% | 150 | |
| 5. Vanilleroom | ||
| Vanillestok | 1 st. | |
| Chantypak | 200 | |
| Verse room (35% v.g.) | 800 | |
| Suiker | 100 | |
