Recipe
Mix the eggs and invert sugar using the paddle attachment.
Add the sifted dry ingredients, fleur de sel, milk and the melted butter at a temperature of 45-48°C (115-120°F).
Leave to rest overnight before use.
BAKING: In a mold, ring or on a baking mat at 170-200°C (340-375°F).
600g to 2400g for a 40 x 60cm mold.