MERINGUE MAIN TYPES AND TECHNIQUES - FRENCH - SWISS - ITALIAN

CREAMS 1: Custard (Pastry Cream), Whipped Cream (Chantilly), Diplomat, Chiboust, Mousseline.

CREAMS 2. Almond Cream, Frangipane, Creme Anglaise, Bavaroise, Cremeux, Buttercream,. Ganache.

PASTRY: SHORTCRUST, RICH SHORTCRUST, FRENCH SWEET CRUST, SABLE BRETON, QUICHE LORRAINE, LEMON PIE

CLASSIC PUFF PASTRY AND INVERSE PUFF PASTRY. NAPOLEON OR MILLEFEUILLE AND PALMIERS.

LEARN HOW TO USE THE PASTRY BAG - BEST TUTORIAL

THE 12 CREAMS - PART 3 - TIPS, MISTAKES AND SOLUTIONS. SPECIAL EDITION.

BROWNIE: BEST TECHNIQUE * BASED ON THE ORIGINAL RECIPE FROM PALMER HOTEL * IDEAS * CAKE * CUPCAKE

THE ULTIMATE TUTORIAL ABOUT BISCOTTI - WITH 6 EASY TO MAKE COMBINATIONS - FULL OF AROMAS AND FLAVORS

TRUFFLES WITH RUM, NUTELLA, COCONUT, PISTACHIO, CARAMEL, PEANUTS AND THE BRIGADEIROS

CHOUX PASTRY 👉🏼 PROFITEROLES (CREAM PUFFS) - CHOUQUETTES - CRAQUELIN - PROFITEROLES WITH ICE CREAM

SACHER TORTE - ORIGINAL RECIPE FROM THE SACHER HOTEL - BEST TUTORIAL

DELICIOUS AND ADDICTIVE. LEARN HOW TO MAKE THESE AMAZING AND CLASSIC BUTTER COOKIES.

EVEN MORE DELICIOUS. EVEN MORE ADDICTIVE. THIS IS THE SECOND PART OF THIS FABULOUS SERIES.