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diego

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Bizcocho esponja al microondas

Bizcocho esponja al microondas

'so good' is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general.

'so good' is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general.

'so good' is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general.

'so good' is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general.

El éclair (relámpago en francés) es un postre clásico de la repostería francesa, creado por el maestro Carême, uno de los más grandes de la historia de la gastronomía. Marie-Antoine Carême, pasó de ser uno de los 25 hijos de una familia pobre que se vio obligada a abandonarlo con solo 10 años, a uno […]

El éclair (relámpago en francés) es un postre clásico de la repostería francesa, creado por el maestro Carême, uno de los más grandes de la historia de la gastronomía. Marie-Antoine Carême, pasó de ser uno de los 25 hijos de una familia pobre que se vio obligada a abandonarlo con solo 10 años, a uno […]

'so good' is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general.

Raspberry Glaze (Fantastic recipe for Raspberry Eclair from Michel Willaume, world pastry champion)(Chocolate Glaze For Eclairs)

Wyoming Cowboy Cookies Recipe

Wyoming Cowboy Cookies Recipe

2014 jdp 400 octobre

2014 jdp 400 octobre

Bau frédéric encyclopedie du chocolat

Bau frédéric encyclopedie du chocolat

Hydrocolloids are substances that thicken or gel in conjunction with water. They certainly aren't the end all of molecular gastronomy, but they are a reasonable place to start

Hydrocolloids are substances that thicken or gel in conjunction with water. They certainly aren't the end all of molecular gastronomy, but they are a reasonable place to start

Ma recette de Petit Gâteau Meringué

Ma recette de Petit Gâteau Meringué