Pastry

Incorporate cocoa powder within a croissant détrempe

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Vegan fast rising yeasted dough

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Brittle Krokant using a wet caramel

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Spiced syrup

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Speckled design on a bonbon

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Paint a bonbon mold without a spray gun or compressor

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Unmold a polycarbonate mold

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Laminate croissant dough

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Croissant détrempe

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Jelly suitable for hot preparations

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Fruit-flavored cremeux

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Shape and bake brick pastry

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Shape filo pastry cylinders

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Flavor a pastry cream with nuts

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Flavor a pastry cream with chocolate

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Crunchy tartelettes

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Baking powder

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Almond powder

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Melt chocolate

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Store bonbons and chocolates

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Seal molded chocolates

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Polish bonbon molds

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Shelling bonbon molds

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Extract seeds from a vanilla pod

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Color cocoa butter

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Fruit gel with pectin

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Cold infused citrus syrup

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Temper chocolate by tabling method

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Chocolate decorations with acetate

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Chocolate coating for mousse molds

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Low-sugar meringue

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Maltodextrin to create rock textures

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Bake perfect eclairs

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Check and adjust choux pastry texture

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Pipe eclairs

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Choux pastry

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