We’ll learn the rules for assembling mousse cakes. You will learn many subtleties and nuances of preparation.
Category: Services
Training takes place on the basis of the working confectionery, which has all the necessary equipment and tools
Course Confectioner Advanced
The composition of the cake at the request of the student, cream coating: technology of working with confectionery bags
Professional Pastry Chef
A classic biscuit dough that you will now always get. Recipe with no butter, no leavening agent, no lactose!