The Culinary Institute of America
Arts:Food
We visit the Manresa Bakery in Los Gatos, California with Head Baker Avery Ruzicka. Chef Ruzicka shares the secrets to making her scrumptious corn Flour Sablés featuring creamy French butter. Sables are a traditional French butter cookie with crushed corn added to the dough for crispy crunch.
https://www.ciaprochef.com/butter/
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