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You know that feeling when you find a $5 note in your jeans' pocket that you forgot you had? I had that pleasant surprise as I was cleaning ...
A receita em português está em baixo. Вот так незаметно, со скоростью клика пролетел еще один год, и сегодня мой блог отмечает юб...
Les proportions que je vous donne ici correspondent à l'équivalent de mon moule tablette de chez Demarle; ça équivaut à un cercle de 20-22 cm de diamètre environ. Pour le coup, j'ai monté mon entremet à l'envers : d'abord la mousse coco, ensuite la brunoise, puis la génoise. J'ai congelé l'entremet pour une meilleur...
Some cakes are just cakes. You eat them and that's it. But some of them are true masterpieces and you find pleasure by simply looking at them.
Looking for an unconventional cake to finish off a non-traditional wedding? Here are the unique and stunning creations that make the ultimate show-stopping finale. For more wedding ideas, head to Domino.
From birdcage to fairy tale we're gathered unique wedding cakes to help you find some inspiration and do your wedding for 100 percent awesome!
Discover Exquisite AI-Generated Cakes: Future Industry Pioneers. Experience Edible Art & Innovation in Every Slice! Explore Now." Innovation in Every Slice!
Looking for beautiful birthday cake ideas? 100+ cool, elegant, & fun birthday cake images to help inspire your baking.
Get inspired by these hilarious groom's cake ideas.
Our collection of easy cake recipes includes simple loaf cakes, snacking cakes, Bundt cakes, pound cakes, coffee cakes, cakes with fruit, and more.
Author - Gregory Doyen Sweet Concepts is composed of 4 chapters with 45 cake recipes and over 220 sub-recipes with beautiful photos, illustrations and personal tips from Pastry Chef Gregory Doyen. These are his stories of inspiration and creation of his signature cakes, mini sweets, modern entremets and pastries. The smell of fresh baked apple pie crafted by my mother on Sunday mornings was where my passion for pastry creation began. Today, I have decided to reveal all of my pastry secrets to you. I received my education at leading pastry arts schools in France and over ten years of international experience at several prestigious establishments around the world. These include Le Grand Vefour, Potel et Chabot, Hediard and Mandarin Oriental that gave me the unique opportunity to improve my skills. Unexpected and sometimes surprising challenges pushed me to innovate and create new techniques. This is how I designed most of my signature cakes and found my signature pastry style. Through the creation of Sweet Concepts, my first pastry book, I wanted to share all of my experiences and offer you the chance to innovate and challenge yourself with new pastries. Throughout this book, I invite you to enter the world of pastry creation that revolve around three concepts very important to me: Simplicity and easily understood Quality and organic ingredients Design and modern approach With a simple but effective and modern approach, I believe anyone can master the art of pastry creation. Foreword by internationally renowned chefs: World Pastry champions, Meilleur Ouvriers de France and other artists. I recommend this book to any pastry lover, beginners and experts alike. Embrace the challenges offered in Sweet Concepts and the art of pastry creation will no longer be a secret to you. Enjoy! – Gregory Doyen, Chef Pâtissier Gregory Doyen was born July 1984 into an artistic family in the French countryside of Brionnais Burgundy and experienced the magic of pastry early in his childhood when the family kitchen became his favorite place. He has worked for some of the best establishments around the world in Paris, Moscow and Taiwan. He teaches extensively in Asia, Europe and North America. Some of his clients include: Louis Vuitton, Cartier, Hermes, Christian Dior, Chanel, Christian Louboutin, Jaeger- Le coultre, and many other world famous brands. This is his first book. ISBN: 9780933477773 Publisher: The Chefs Connection Published: 2020 Pages: 335
My most special, difficult royal icing work till date! When I started it. was apprehensive about its completion.. really nervous if it will turn out the way I wanted it to. Almost 18 hrs of piping More than 200 plus royal icing panels, pieces. When it
Your Guests will be Wowed by this Gorgeous Apple Tart of Roses, with a Toasty Walnut Crust and a Silky Sweet Maple Custard Filling. And it's Gluten Free!
Explore Neli Josefsen (Nelka)'s 651 photos on Flickr!
Swedish designer and stylist Linda Ring turned to baking after experiencing burnout
Le Petit Gâteau’s irresistible cakes and tarts are very indulgent and especially designed to impress the most discerning cake lover. They are in Melburne so unfortunately I can not taste ever this …
O doce leva glitter comestível na cobertura
Happy Bday, Vasko! I've made this cake for my father-in-law who is a cook. Историята на bubolinkata.blogspot.com/2012/03/blog-post_26.html
Oui, enfin, façon de parler.Je vais pas vraiment manger Cyril Lignac. Juste ses pâtisseries. Non mais, faut bien l'avouer, elles sont quand même à tomber par-terre !!
Aujourd'hui je voulais un entremet frais et léger . J'avais acheté depuis un moment le colorant vert pomme de chez Meilleur du c...
These birthday cake recipes would work well for any occasion. See if one of these show stopping bakes is perfect for someone special.
