Indulgent béchamel sauce

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Blend the dry ingredients together.
Add the water to a kitchen aid with a heating unit, stir gently and add the dry mix under slow agitation.
Add the milk and cream to the mix.
Set the heat to 90°C, at a moderate speed.
Once the temperature reaches 60°C, add the butter and allow to melt.
Hold at 90°C for around 10 minutes, until the starch is fully functionalised.
Cool down to room temperature.
Fill into containers and refrigerate.

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