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COOKED CREAM CUSTARDS

The techniques in this course are designed to teach you the Fundamentals of Liquid & Semi-Liquid Batters and Creams, Custards, Curds, & Pudding.

PASTRY

ESSENTIALS

Our course, Pastry Essentials, covers a wide range of basics, not only liquid & semi-liquid and creamed batters, but also creams, custards, sauces, or stand-alone desserts - each an essential component to your pastry repertoire.

DIFFERENT MACARON SHELLS

In this course, we'll demonstrate the techniques of a whipped batter. In other words, properly whipping air & volume into a meringue batter for macaron shells, both Italian and French versions. 

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