Recettes de base CAP patisserie

Sweet pastry crust

Sweet pastry crust

La pâte sucrée est l’une des pâtes les plus utilisées au CAP pâtisserie (en alternance avec la pâte brisée). Sa particularité The sweet pastry crust is one of the most used doughs in the French degree pastry (alternating with the shortcrust pastry). Its particularity comes 

Broken ganache: 8 tips to make up for it!

Broken ganache: 8 tips to make up for it!

Some time ago, I published an article on the 7 tips to make up for almost any recipe. In that article, I listed my tips for correcting a failed recipe in terms of the tools used. Today, I decided to list my tips for fixing