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Monday, January 19, 2009
Technique & Basic
Basic Chocolate Chiffon Cake
Basic Chocolate Sponge Cake
BASIC PASTRY INGREDIENTS WEIGHTS AND MEASURES
Hand knead bread making - How to
How to make Crème fraîche
How to make Fondant Rose
How to make the Italian Meringue
Home Made Chestnut Paste: Marrons Paste
Home Made Vanilla Extract
YEAST EQUIVALENT CHART
All-Butter Puff Pastry
French Buttercream
Italian Meringue Buttercream
Swiss Meringue Buttercream
Pierre Hermé's "inverse puff pastry", or "Pâte feuilletée inversée"
Basic caramel sauce
Basic sponge cake
BITTERSWEET CHOCOLATE SAUCE
Easy Strawberry Sauce
Home Made Almond Paste
Home Made Marzipan
Macerated Dried Fruit Mix
ROLLED FONDANT
Simple Lemon Curd
Simple syrup
Soft Chocolate Sponge Cake
Sweeten red bean
Sweetened red bean paste
VANILLA-SCENTED SUPERFINE SUGAR
Yellow sponge cake
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