Day: September 10, 2018

Berry Vanilla Gateaux Recipe – Academy of Pastry Arts, Bengaluru

This Modern French Pastry preparation can be deconstructed into four components – Chocolate Almond Sponge, Vanilla Mousse, Berry Jelly & Red Glaze. Chocolate Almond Sponge (1 recipe for 2 nos 6” cake) Ingredients Quantity (gr) Almond Paste/Marzipan 150 Whole Egg 62.5 Egg Yolk 37.5 Egg White 137.5 Sugar […]

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