Blog
Courses 2020 – Contemporary vegan pastry course
We are glad to inform you that we already have scheduled dates for the next intensive courses in contemporary vegan pastry and masterclasses until March
02/12/2019
Gianduja Sablé
Sablé: 170gr wheat flour 140gr margarine 60gr icing sugar 3gr baking powder 2gr salt 25gr almond flour 20gr rum Mix the ingredients one by one
06/02/2019