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Intro to Pastry
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Famous Pastry Chefs
Pastry Chef – Personal Experience
About Me
Introduction to Pastry
How to make a chocolate sail
Aromele – perceptia savorii unui produs
Flavor perception, taste and the X factor of food
How to write a recipe like a pro
Cum scriem o reteta corect
Gluten – what is it?
Gluten – ce este si importanta lui
Basic Pastry Tools and Utensils – Part 1
Ustensile de baza in cofetarie – partea 1
Top 10 Must Have Tools for a Pastry Chef – 10 ustensile necesare unui cofetar
{Homemade White Bread} – Paine alba de casa
{Homemade Salted Caramel Sauce} – Sos caramel sarat
Concurs #pastryworkshop
{Introduction to Pastry} – Vanilla Pastry Cream – Crema de vanilie
{Introduction to Pastry} – Choux au Craquelin
Working with Sugar – Sugar syrups and caramel
Sirop de zahar – cum lucram cu zaharul fierbinte
Despre sare si condimente
Salt and Spices
Gelatin – what it is and how to use it correctly
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