The modeling chocolate
The modeling chocolate RECIPE INFO Servings– Time to make10 min….
The sugar dome
The sugar dome A technique of JF Deguignet taken over…
The white fondant glaze
The white fondant glaze The specific glaze for éclairs, salambos,…
The tempering of chocolate
The tempering of chocolate A necessary technique. RECIPE INFO Servings–…
The italian meringue
The italian meringue All in smoothness and flexibility. RECIPE INFO…
The salted butter caramel
The salted butter caramel Very smooth! RECIPE INFO Servings+500 g…