1 1/2 TBSP
- Warm sugar butter, water and sea salt.
- Sift together the flour baking powder and cinnamon.
- Add the cooled liquid to the dry and mix.
- Roll out to 2mm between parchment paper.
- Place in the refrigerator.
- Cut out, dock and bake on a Silpain® (#620 420 01) at 360'f.
- Fill molds with tempered milk gianduja.
- Unmold and stick to the baked cookies with tempered gianduja.