I just moved here from Europe. Would anybody know of a baker who makes French Millefeuille using unsalted butter? I also seem to be unable to find fresh yeast and rennet (the latter is used for making cream cheese). Thanks a lot - Elston
For perfectly fried, mozzarella Arancini, dip a rice ball into flour and shake off any excess. Dip floured ball into egg, allowing any excess to drip off. Finish by coating completely in breadcrumbs. Repeat.