Decoration of desserts. Culinary studio Garuhar
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Gruharu studio is a real phenomenon in the confectionery world among the usual French classics. The confectionery opened its doors in 2014 and struck everyone with amazing tarts, cakes, eclairs, an abundance of colorful and bizarre fillings, magical aromas and stylish serve.
In this book, the chief of the Container Yun Yun Yong shares the secrets of creating all kinds of decor, which are used by modern professionals. Feathers from tempered chocolate, "snowmate" almonds, nugatin and sesame seeds, insomalt decor, plastic chocolate, sugar paste and marzipan, fruits and vegetable chips, sugary flowers and many other dessert jewelry thanks to the instructions with step -by -step photographs can be made , and more experienced confectioners will probably be interested in the subtleties of the production of forms, stencils and texture sheets
In this book, the chief of the Container Yun Yun Yong shares the secrets of creating all kinds of decor, which are used by modern professionals. Feathers from tempered chocolate, "snowmate" almonds, nugatin and sesame seeds, insomalt decor, plastic chocolate, sugar paste and marzipan, fruits and vegetable chips, sugary flowers and many other dessert jewelry thanks to the instructions with step -by -step photographs can be made , and more experienced confectioners will probably be interested in the subtleties of the production of forms, stencils and texture sheets
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
Paper:
Paper:Completed
Age restrictions:
Age restrictions:18+
ISBN:
ISBN:978-5-98937-112-9
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