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 2020. Our students are usually
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 until you have a homogeneous
06/02/2019