
Description
This recipe makes about 227 g or 8 ounces of candied orange peel, which makes a great topping for chocolate croissants. Learn how to make classic French pastries, including Kouign Amann, croissants, Danish coffee cakes and puff pastry with Colette Christian in Advanced Flaky French Pastries
Gather Ingredients
Preparations
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Author Placeholder
January 1, 1970
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.
Author Placeholder
January 1, 1970
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.
Author Placeholder
January 1, 1970
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.