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Choux pastry is a very light pastry made with egg, typically used for eclairs and profiteroles. Choux pastry has been used for centuries basically means cabb...
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Mascarpone is an Italian cheese from the Lombardy region that is made by curdling Milk Cream with Citric Acid or Acetic Acid. It is a thick, creamy, soft che...
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Sacher sponge is my favourite chocolate sponge to use for a variety of Gateaux and my second favourite sponge for wedding and novelty cakes. It is firmer tha...
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We make a variety of recipes for different purposes by using only sugar and egg white. The differentiations are determined by; 1. The proportion between th...
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This is a recipe that I sourced a long time ago and have refined over the years. It is an aerated cake like a Chiffon, so it has flour in addition to whipped...
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Traditional Swiss Christmas cookie that consists of Gingerbread filled with Almond Paste.
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