Cours de pâtisserie gratuit, le sucre tiré 3em partie
Recipe: 1 kg of sugar, 200 g of glucose, 1 teaspoon of cream of tartar, cook at 155°C. Consultant trainer: http://www.patisconsulting.fr Pastry cours on ligne on https://www.pastrycam.com Master pastry chef Sébastien Chainay, holder of the highest diploma in pastry making. Contact me: 0676004349 or [email protected]
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