Pascal Tepper course, 2015
15
0
99.00€
COURSE PROGRAM Light cream: pastry cream Rhubarb and strawberries fondant Puff pastry for Viennoiserie Traditional French Baguette Almond cream Fleur cassis Traditional French baguette (long time fermentation) Pinapple-coconut Puff...
99.00€
Cakes and tarts 2015 by Patrick Casula
16
0
99.00€
COURSE PROGRAM Fruit Heart cake: biscuit fondant with lime, pink biscuit for decor, biscuit Joconde, bavarois with vanilla and violet, compote with rhubarb and strawberries Crispy Spaghetti with pear: crispy disks,...
99.00€
Macarons making technique by Tetyana Verbytska
65
1
15.00€
Just for you three stunning two-color design and three toppings: macarons “Basil Lime” macarons “Tea Rose” with chocolate and tea ganache macarons “La crème framboise” with brown sugar crystals...
15.00€