eduardo

Patron

72h bulk fermentation + 24h cold proof
Perfect, just need to improve the shaping.

48h cold proof, next time 72

Like others said, very chocolatey.
The metric version of this recipe is perfect because it is for exactly 1l of milk.
I reduced from 267g to 200g sugar.
Keep at low heat, careful to not let it stick to the bottom.

Around the same weight in almonds as in flour. Peel of 2 small lemons.
Bakes lower temp 160c and longer for drier and crispier result.