Pastry

Baking powder

Learn technique

Almond powder

Learn technique

Melt chocolate

Learn technique

Store bonbons and chocolates

Learn technique

Seal molded chocolates

Learn technique

Polish bonbon molds

Learn technique

Shelling bonbon molds

Learn technique

Fruit gel with pectin

Learn technique

Extract seeds from a vanilla pod

Learn technique

Color cocoa butter

Learn technique

Cold infused citrus syrup

Learn technique

Temper chocolate by tabling method

Learn technique

Chocolate decorations with acetate

Learn technique

Chocolate coating for mousse molds

Learn technique

Low-sugar meringue

Learn technique

Maltodextrin to create rock textures

Learn technique

Choux pastry

Learn technique

Bake perfect eclairs

Learn technique

Pipe eclairs

Learn technique

Check and adjust choux pastry texture

Learn technique

Chantilly with nut paste

Learn technique

Praline

Learn technique

Nut crumble

Learn technique

Toffee gel

Learn technique

Pipe chouquettes

Learn technique

Caramelize nuts

Learn technique

Sponge cake in an airfryer

Learn technique

Bain marie in an airfryer

Learn technique

Use agar with alcoholic beverages

Learn technique

Prepare a meringue using albumin

Learn technique

Line a mold with chocolate

Learn technique

Low-fat puff pastry

Learn technique

Pasteurize preserves

Learn technique

Measure Brix degrees

Learn technique

Dippin’ Dots style ice cream

Learn technique

Use the siphon

Learn technique