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Pastry
Baking powder
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Melt chocolate
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Almond powder
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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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Low-sugar meringue
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Chocolate coating for mousse molds
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Maltodextrin to create rock textures
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Check and adjust choux pastry texture
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Choux pastry
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Bake perfect eclairs
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Pipe eclairs
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Chantilly with nut paste
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Praline
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Nut crumble
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Toffee gel
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Pipe chouquettes
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Caramelize nuts
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Sponge cake in an airfryer
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Bain marie in an airfryer
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Use agar with alcoholic beverages
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Prepare a meringue using albumin
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Line a mold with chocolate
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Low-fat puff pastry
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Pasteurize preserves
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Measure Brix degrees
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Dippin’ Dots style ice cream
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Use the siphon
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