Member Romi amid
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Romi amid started the discussion Japanese pastry in the forum ¿Tienes una pregunta? a year ago
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in yuzu tart, why is there no video for white sesame praline?
Orsolya Csernák, Sol Damiani and Sussan Estela Olaya -
Romi amid started the discussion Fresh & Light Patisserie in the forum Ask a question a year ago
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In the grapefruit, mint & olive oil entremet she confits the grapefuit and creates a white chocolate decoration but dosen’t show how to do it, the explanation is very brief and is not explain in the recipe PDF either.. can someone help?
Sussan Estela Olaya, Sol Damiani and Orsolya Csernák -
Romi amid started the discussion Gelatin Sheets to Mass converstion in the forum Ask a question a year ago
Gelatin Sheets to Mass converstion
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hi!
In the entrements and tarts lesson in the chocolate and caramel tart recipe it calls for 2.5 “silver gelatine” im assuming they mean sheets.. whats the conversion of this gelatin to powdered gelatin? or how much gelatin mass do I need?
Thank you
Sussan Estela Olaya and Sol Damiani -
Romi amid started the discussion Substitutes for Kappa? in the forum Ask a question a year ago
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Does anyone know if theres a substitution for kappa ?
Mandie Lowe, Orsolya Csernák and 2 others
