Gelatin – What it is and how to use it correctly – Pastry Workshop
Introduction to Pastry – Gelatin: Gelatin is part of a pastry chef’s life as much as sugar, chocolate or…
Cofetar si cofetarie – Despre mine si deserturi
Cursuri Online de Cofetarie – dedicate pasionatilor de cofetarie, incepatorilor sau celor de nivel intermediar, aceste cursuri pot deveni…
Pierre Herme – The Picasso of Pastry
Pierre Herme Biography – The Picasso of Pastry Pierre Herme was born on November 20, 1961 in France. He…
Despre cursul de cofetar
Cursuri Online de Cofetarie Va pun la dispozitie toata informatia legata de cofetarie pe care am adunat-o in toti…
Pasta de zahar de casa
Pasta de zahar este un mediu de lucru excelent in cofetarie si din ea se pot face o multime…
