La pâtisserie française by Patrick Casula
19
students
0
99.00€
45.00€
COURSE PROGRAM Chocolate Tarte: hazelnut shortbread, almond fondant, chocolate cremeux, chocolate croustillant, chocolate glaze Paris Brest: pate a choux, hazelnut cream mousseline Hazelnut Tart...
99.00€
45.00€
Pascal Tepper course, 2015
0
student
0
99.00€
45.00€
COURSE PROGRAM Light cream: pastry cream Rhubarb and strawberries fondant Puff pastry for Viennoiserie Traditional French Baguette Almond cream Fleur cassis Traditional French baguette...
99.00€
45.00€
Cakes and tarts 2015 by Patrick Casula
17
students
0
99.00€
45.00€
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...
99.00€
45.00€
Macarons making technique by Tetyana Verbytska
68
students
1
15.00€
7.00€
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...
15.00€
7.00€