We inform our consumers that this product contains an allergen or other ingredient that is mandatory to be legally enforced. The product contains the following allergenic products:

Grain containing gluten (may contain traces)
Eggs and products thereof (may include traces)
Milk and products thereof (including lactose)

Ingredients: 1 sachet Homemade Cream Cream, 800 ml Milk, 250 g Butter-Dough Pasta

1. Spread the leafy dough with 2 25x30 cm sheets, then bake to golden brown and leave to cool. (Bottom Top Baking, Preheated: Approx. 200-220 ° C.) Homemade Cream Cream is poured into a mixing machine. Add 800 ml of cold milk in one serving and use a kitchen robot machine (whisk) min. Stir for 3 minutes.
2. Place one of the dough pieces on a tray and place a baking tray around (instead of using high-walled tapes). The cream is uniformly distributed over the pie, and the top is smooth.
3. Divide the other dough into squares of any size, then place on the top of the cream. Place the appliance in refrigerator (min. 1 hour). We offer it with scrambled sugar.

tip
- Prepare the prepared cream for baking cakes, eg. We can also stratify it with a doll slipper.
- To make French creamy cream, apply a creamy foam of cold cream (300 ml) to the cream. The cream of whipped cream 
- The excellent filling of the cream can be a pleasing and profitable one.
- For more abundant cream, use 900 ml of milk to make the cream.
Preparation and use

Further Ingredients: 800 ml of cold milk