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[Ferrandi] Week 9: Entremets – Part 1

Week 9, entremets. “Entremets” literally translates to “between servings”, and in pastries this typically refers to desserts composed of layers of mousse, cream, and biscuit. We first learned...

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[Ferrandi] Week 9: Entremets – Part 2

The week continued with more entremets. Moka, yet another classic entremet, is for the coffee lovers. To start, we made a simple genoise biscuit, sliced it into three layers, and soaked each layer with...

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[Ferrandi] Week 10: Macarons

We took a break from entremets to learn something all of us had been looking forward to for a long time – macarons. The recipes we used are apparently from Pierre Hermé, who has previously taught some...

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[Pastry Diary] Un Dimanche à Paris

Like my FACEBOOK PAGE or follow me on TWITTER / 微博! As part of the Intensive Program in Professional Pastry at Ferrandi, all students are required to complete a 3~6-month internship. The school has...

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