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Cofetar
Top 10 traits of a pastry chef
Gelatin – what it is and how to use it correctly
{Croquembouche}
Interviu Gustos.ro – Blogul Lunii
{Chocolate Peanut Butter Cookies} – Fursecuri cu unt de arahide
{Being a Pastry Chef} – Cofetar si cofetarie – Despre mine si deserturi
Pierre Herme – The Picasso of Pastry
Despre cursul de cofetar
{Tanzanie} – Layered Chocolate Cake – Tort de ciocolata
{Introduction to Pastry} – Pâte brisée – Pâte sucrée – Pâte sablée – 3 types of basic dough
{How to cut your sponge cake} – Cum sa taiati blatul de tort
{Ladyfingers} – Piscoturi de sampanie
{Sugar Paste} – Pasta de zahar
{Caramel Sauce} – Sos Caramel
{Langues de chat} – “Limbi de pisica”
{Make your own muffin cases} – Hartiute de muffins improvizate
{Introduction to Pastry} – Everything you Need to Know About Flour
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