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顯示具有 烤蛋白霜與覆盆子荔枝 標籤的文章。顯示所有文章

顯示具有 烤蛋白霜與覆盆子荔枝 標籤的文章。顯示所有文章

21.9.14

[ 巴黎藍帶高級甜點第八課 Superior Patisserie #8 ] crémeux trois chocolat en croquant, Merinque Croustillant aux framboises et Litchis, marshmellow 牛奶巧克力與香草冰淇淋, 蛋白雙與覆盆子荔枝, 棉花糖

[ 19 Sept 巴黎藍帶高級甜點第八課 ]

本週課程稍微緊湊些, 有三次實作.

因為假日管理員沒上班, 所以躺在冰箱裡的蛋糕讓我相當的苦惱....

張貼者： I AM SHU HAN! 於下午3:06 沒有留言:

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標籤：巴黎藍帶高級課程, 烤蛋白霜與覆盆子荔枝, 棉花糖, crémeux trois chocolat en croquant, framboises et Litchis, Le Cordon Bleu - Superior Patisserie, marshmellow 牛奶巧克力與香草冰

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