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Ice cream powder without pacojet

Polvo-de-helado-sin-pacojet
Level
Advanced
Type of technique
Ice cream, Molecular, Pastry, Textures, Thermomix, Utensils

This technique belongs to the course:

Restaurant Dessert Menus

See lesson

David Gil

Creative pastry chef and researcher of the sweet world. Passionate about pastry, chocolate and confectionery, his restless and innovative mind leads him to evolve his ideas constantly.

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