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Determine when toffee is ready after final emulsification

Determine when toffee is ready after final emulsification
Level
Advanced
Type of technique
Pastry, Pastry basics fundamentals, Use of Pastry Tools

This technique belongs to the course:

Creative Confectionery

See lesson

Camila Fiol

Camila Fiol, a Chilean pastry chef trained at the Basque Culinary Center, headed the Boragó pastry shop before founding Fiol Dulcería. Her proposal stands out for innovation with natural ingredients and native products. In 2024 she was recognized as Latin America's Best Pastry Chef by 50 Best.

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