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Availability date: 2014-06-18
The tip of honey that can change everything in a recipe.
Honey is ubiquitous in pastry making. From madeleine to gingerbread biscuits, it easily replaces sugar, thus providing a unique touch.
Just as in pastry, honey gives the liquids a sweet specific taste.
Recommended percentage : 5%
Honey replacing the sweetener, maturation time depends on the recipe