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Raw 150 g powdered sugar 4 pieces of cooked eggs yolks 50 g butter 3 tbsp (or rum) cognac egg 80 g grated coconut Garnish: dark chocolate frosting peeled almonds
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Chef Marcel Ihnačák: In my childhood I used to sleep in the kitchen sequester and started out in Michelin-starred restaurants and subsequently worked at Jamie Olivier with Genaro, known Italian chef, where his heart was established relationship with Italian cuisine, which passionately promotes.
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