Trendy Chocolate Creations Curso Verfijn uw vaardigheden, en blijf op de hoogte van de nieuwse trends. Perfectionnez vos compétences et restez informé des dernières tendances. Trendy Chocolate Creations
Vegan pastry : petits gâteaux and tarts Curso Step into the world of vegan pastry, its working processes and ingredients. Richard will present you the most amazing textures and delicious flavours. Vegan pastry : petits gâteaux and tarts
Modern pastry ideas Curso Discover new and innovative ideas in pastry-making, creative and well-balanced recipes. Modern pastry ideas
Think Outside the Chocolate Box Curso A 2-days class with Minette Smith, tailored for anybody currently looking to explore and think outside the box with different flavours & textures. Think Outside the Chocolate Box
Contemporary Viennoiserie & Baked Snacks Curso Dimitri Fayard will present his approach to contemporary viennoiserie, travel cake, indulgent cookies and much more by using innovative techniques. Contemporary Viennoiserie & Baked Snacks
Individual Pastry by Miquel Guarro Curso In this "petit-gateaux" course, you can expect to learn many different and innovative techniques with Miquel Guarro. Individual Pastry by Miquel Guarro
Entendendo as Diferenças entre os Tipos de Cacau em Pó: Outros Fatores Page A capacidade de absorção de água, textura e dispersibilidade do cacau em pó também podem afetar o desempenho dele em suas receitas. Entendendo as Diferenças entre os Tipos de Cacau em Pó: Outros Fatores
Entendendo as Diferenças entre os Tipos de Cacau em Pó: Alcalinidade 1 Page Explore os efeitos da alcalinidade no sabor e na cor e saiba como escolher o cacau em pó certo para o resultado desejado. Entendendo as Diferenças entre os Tipos de Cacau em Pó: Alcalinidade 1
L’art des entremets glacés Curso Meilleur Ouvrier de France Glacier, Champion du monde de Pâtisserie, Emmanuel Ryon sera en Belgique pour ce cours sur l’art des entremets glacés. L’art des entremets glacés
