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Pink Champagne, White Chocolate and Rose Cake
BUTTER AND BRIOCHE22Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 220 grams unsalted butter (at room temperature)
- 400 grams granulated sugar
- 2 tsp. extract (vanilla bean)
- 1 tsp. rose water
- 380 grams cake flour (sifted)
- 2 tsp. baking powder
- 1 tsp. sea salt
- 6 large egg whites (at room temperature)
- 280 mL whole milk (at room temperature)
- 60 mL champagne
- 60 mL granulated sugar
- 1/4 tsp. rose water
- 150 grams egg whites
- 250 grams granulated sugar
- 450 grams unsalted butter (at room temperature)
- 1 tsp. extract (vanilla bean)
- 1 tsp. rose water
- 1/4 tsp. salt
- 100 mL champagne (at room temperature)
- 100 grams white chocolate (melted and slightly cooled)
- pink food colouring (or gel, optional)
- 125 grams white chocolate (finely chopped)
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