coffee, chocolate, brown with Fabien Noguera baker in Modane

Fabien Noguera’s log recipe:

The sponge cake: 100g of sugar, 100g of flour, and 3 eggs and a little vanilla

Buttercream: 2 eggs, 250g of sugar, 65g of water, 250g of butter and vanilla

Log by Fabien Noguera © Radio France
Serge Carbonell
Fabien Noguera's log
Fabien Noguera’s log
Fabien Noguera

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All the gourmet information to see on the Facebook page of La boulangerie Noguera in Modane


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