Pour 2 teaspoons of crumbled Breton pucks into the bottom of the glasses. Then pour 1 or 2 tablespoons of salted butter caramel, then a little bit of mascarpone mousse. Start again by pouring Breton palets, salted butter caramel and mascarpone mousse.
Finish by adding a few crumbs of Breton pucks to the top of the verrine.
This combo is wild! Can’t believe I never had it until now!
Edamame Easy Lunchbox Idea
Delicious and very juicy stuffed zucchini that will surprise everyone!
Rude Woman Calls Out My Grandma in Our Pizzeria – Grandma’s Response Is Priceless
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Cake roll
Something really intriguing that I’ve discovered for which no one has a firm response
Crab Rangoon Egg Rolls
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