Miembro Romi amid
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Romi amid ha iniciado el debate Japanese pastry en el foro ¿Tienes una pregunta? hace al año
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in yuzu tart, why is there no video for white sesame praline?
Orsolya Csernák, Sol Damiani ySussan Estela Olaya -
Romi amid ha iniciado el debate Fresh & Light Patisserie en el foro Ask a question hace al año
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In the grapefruit, mint & olive oil entremet she confits the grapefuit and creates a white chocolate decoration but dosen’t show how to do it, the explanation is very brief and is not explain in the recipe PDF either.. can someone help?
Sussan Estela Olaya, Sol Damiani yOrsolya Csernák -
Romi amid ha iniciado el debate Gelatin Sheets to Mass converstion en el foro Ask a question hace al año
Gelatin Sheets to Mass converstion
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hi!
In the entrements and tarts lesson in the chocolate and caramel tart recipe it calls for 2.5 “silver gelatine” im assuming they mean sheets.. whats the conversion of this gelatin to powdered gelatin? or how much gelatin mass do I need?
Thank you
Sussan Estela Olaya ySol Damiani -
Romi amid ha iniciado el debate Substitutes for Kappa? en el foro Ask a question hace al año
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Does anyone know if theres a substitution for kappa ?
Mandie Lowe, Orsolya Csernák y2 others
