Frédéric Bau, École du Grand Chocolat Valrhona

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Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

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The term used for a yeast dough that swells with the activity of the yeast.

© 2017 All rights reserved. Published by Flammarion.