Pastry basics

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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Temper chocolate by tabling method

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Bake perfect eclairs

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Pipe eclairs

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Pipe chouquettes

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Bain marie in an airfryer

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Sponge cake 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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Flavored meringue with juices

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Cocoa gel

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Moldable chocolate

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Temper chocolate

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Whip egg whites

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Open a vanilla bean pod

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Chop chocolate

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Sugar free meringue

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Swiss meringue

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Italian meringue

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Natural vanilla sugar

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Gelatin mass

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