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Recipe - For dough - 500 gr. butter 750 ml. hot water 4 egg yolks 0.5 g/g. salt 1 year/g. vanilla sugar 70 ml. wine vinegar: 9% 2, 200 kg. flour Divide the dough into 7 balls. For coating the layers - 700 gr. Butter Spread butter 3 times on each ball. Freeze the balls 3 times: 1 time: 2 hours, 2nd time: 1 hour, 3rd time, after applying the butter, keep in the refrigerator for 1 day. Put in the freezer for long-term storage. Recipe - For test - 500 gr. butter 750 ml hot water 4 egg yolks 0.5 h. l. salt 1 h. l. vanilla sugar 70 ml of wine vinegar-9% 2, 200 kg of flour Divide the dough into 7 balls. For layering - 700 gr. butter oil Grease each ball with butter oil 3 times. Freeze the balls 3 times: 2 hours. 2 times: 1 hour. Place in the freezer for long-term storage. The recipe is for the test - 500 gr. butter 750 ml of hot water 4 egg yolks 0.5 tsp salt 1 tsp vanilla sugar 70 ml of wine vinegar-9% 2, 200 kg of flour Divide the dough into 7 balls. For application to layers - 700 gr. butter Brush each ball with butter 3 times. Freeze the balls 3 times: 1st time: 2nd time: 1 hour After you spread the butter for the 3rd time, store it in the refrigerator for 1 day. Place in the freezer for long-term storage.