French bread and english sandwich by Pascal Tepper
ENJOY THE INSPIRING PHOTO FROM PASCAL TEPPER COURSE COURSE PROGRAM Sourdough. How to make sourdough. How to store liquid sourdough Bread on a liquid...
La pâtisserie française by Patrick Casula
COURSE PROGRAM Chocolate Tarte: hazelnut shortbread, almond fondant, chocolate cremeux, chocolate croustillant, chocolate glaze Paris Brest: pate a choux, hazelnut cream mousseline Hazelnut Tart...
Macarons making technique by Tetyana Verbytska
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...
Macaron pear – Dorblu
Do spice ganache with a lot of cheese Dorblu and juice pear with vanilla. Combination of stewed pear and blue cheese will give this Macaron expressive taste. You have to try...
Macaron coffee – praline
Coffee gives loved bitter taste to the cup of the Macaron, low it sweetness and decorate cup with coffee color not using any coloring....
Macaron raspberry, chocolate, salted caramel
Chocolate Macaron on Italian meringue are not too sweet because of red cocoa and dark chocolate in the recipe. For the filling will...
Macaron lime, estragon and olive oil
Shell of two colors on Italian meringue, velvet ganache with refreshing pieces of fresh estragon with olive oil will surprise you with extraordinary texture and color.
Cakes and tarts 2015 by Patrick Casula
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...
Collection 2015 by Quentin Bailly
ENJOY THE INSPIRING PHOTO AND VIDEO FROM QUENTIN BAILLY COURSE COURSE PROGRAM Opera: coffee Joconda, coffee cremeux, ganache Gana Vanilla-Berries cake: pate sable Dulcey,...