Two new La Perruche creations by Chef Angelo Musa

scroll Go to the content

Discover two new recipes created by World Pastry Champion and Meilleur Ouvrier de France, Angelo Musa.

Let yourself be enticed by the creamy caramelised milk recipe made using our La Perruche brown sugar. And what better way to accompany it than with a Liège-style waffle made with our irregular cubes. Follow the step-by-step instructions for these two recipes with expert advice from Angelo Musa.