foodandpastry.blogspot.com

Food and Pastry

Saturday, November 11, 2017. Impact of water on shelf life of ganache,. Find our PowerPoint HERE. Links to this post. Here we are today is the 2017 NorthWest Chocolate festival in Seattle. This year we will demonstrate a Super Delicious Chocolate Chunks Cookies26gr. Here is the recipe:. 40gr Praline paste (or peanut butter). Melt the chocolate together, add the praline paste and crunchy cereal, mix well, and allow to cool, until hard. 2 The Cookie Dough:. 80gr chunks of milk chocolate. Links to this post.

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Saturday, November 11, 2017. Impact of water on shelf life of ganache,. Find our PowerPoint HERE. Links to this post. Here we are today is the 2017 NorthWest Chocolate festival in Seattle. This year we will demonstrate a Super Delicious Chocolate Chunks Cookies26gr. Here is the recipe:. 40gr Praline paste (or peanut butter). Melt the chocolate together, add the praline paste and crunchy cereal, mix well, and allow to cool, until hard. 2 The Cookie Dough:. 80gr chunks of milk chocolate. Links to this post.

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8 26gr milk chocolate

9 50gr crunchy cereals

10 50gr brown sugar

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food and pastry,chocolate festival 2017,posted by,patisserie et cuisine,1 comment,1 delicious crunchy,26gr dark chcolate,26gr milk chocolate,50gr crunchy cereals,50gr brown sugar,5gr vanilla extract,5gr baking soda,5gr baking powder,5gr salt,no comments

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Food and Pastry | foodandpastry.blogspot.com Reviews

https://foodandpastry.blogspot.com

Saturday, November 11, 2017. Impact of water on shelf life of ganache,. Find our PowerPoint HERE. Links to this post. Here we are today is the 2017 NorthWest Chocolate festival in Seattle. This year we will demonstrate a Super Delicious Chocolate Chunks Cookies26gr. Here is the recipe:. 40gr Praline paste (or peanut butter). Melt the chocolate together, add the praline paste and crunchy cereal, mix well, and allow to cool, until hard. 2 The Cookie Dough:. 80gr chunks of milk chocolate. Links to this post.

INTERNAL PAGES

foodandpastry.blogspot.com

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Food and Pastry: Chocolate class at the Art Institute of Seattle

http://foodandpastry.blogspot.com/2015/02/chocolate-class-at-art-institute-of.html

Monday, February 16, 2015. Chocolate class at the Art Institute of Seattle. Subscribe to: Post Comments (Atom). Chocolate class at the Art Institute of Seattle. NW Chocolate Festival 2012. NW Chocolate Festival 2012. La patisserie de Pierre Hermé. Verrines et petits gateux. 21st Century New generation. Entremets petits gateaux fusion. Simple template. Powered by Blogger.

2

Food and Pastry: The Seattle Gift & Holiday Food Show

http://foodandpastry.blogspot.com/2014/11/the-seattle-gift-holiday-food-show.html

Thursday, November 20, 2014. The Seattle Gift and Holiday Food Show. Last Saturday we were at The Seattle Gift and Holiday Food Show, where we demonstrated how to make puff pastry, and how to use it to make savory amuse bouche. Here is the full recipe:. 750gr flour (1.5 pound). 250gr butter (1/2 a pound). 17gr Salt (1/2 a ounce). 350gr water (12 ounces). 350gr folding butter (12 ounces). The flour, salt and 250gr of butter cut in small pieces. Use the hook or paddle attachment. Slowly add the water.

3

Food and Pastry: Northwest Chocolate Festival 2014 (part 2 the step by step)

http://foodandpastry.blogspot.com/2014/10/northwest-chocolate-festival-2014-part.html

Monday, October 6, 2014. Northwest Chocolate Festival 2014 (part 2 the step by step). Bacon chocolate brioche with. 1-Scale all your ingredients. 2-Follow the steps in the video. 3-Make the ganache :. Cut the milk chocolate (300gr) and place it in a small bowl. Bring the heavy cream to a simmer (150gr), and pour it over the chocolate. Stir until smooth, let mature in a cool place overnight. 4-Cut some bacon in small pieces and par cook them on the stove. Reserve the bacon overnight in the fridge.

4

Food and Pastry: ACF and Cacao Barry chocolate competition

http://foodandpastry.blogspot.com/2014/10/acf-and-cacao-barry-chocolate.html

Sunday, October 5, 2014. ACF and Cacao Barry chocolate competition. September 27th was the Salon du chocolat. At Le Cordon Bleu, this chocolate competition was organized by. Washington State ACF chapter. Here are some pictures of the piece we entered. Subscribe to: Post Comments (Atom). Northwest Chocolate Festival 2014 (part 2 the step. Northwest Chocolate Festival 2014 (part 1 the ingr. ACF and Cacao Barry chocolate competition. Chocolate class at The Art Institute of Seattle. NW Chocolate Festival 2012.

5

Food and Pastry: Chocolate class at The Art Institute of Seattle

http://foodandpastry.blogspot.com/2014/10/chocolate-class-at-art-institute-of.html

Thursday, October 2, 2014. Chocolate class at The Art Institute of Seattle. Did you ever want to know what a chocolate class looks like,. Subscribe to: Post Comments (Atom). Northwest Chocolate Festival 2014 (part 2 the step. Northwest Chocolate Festival 2014 (part 1 the ingr. ACF and Cacao Barry chocolate competition. Chocolate class at The Art Institute of Seattle. NW Chocolate Festival 2012. NW Chocolate Festival 2012. La patisserie de Pierre Hermé. Verrines et petits gateux.

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foodandpastry.blogspot.com

Food and Pastry

Saturday, November 11, 2017. Impact of water on shelf life of ganache,. Find our PowerPoint HERE. Links to this post. Here we are today is the 2017 NorthWest Chocolate festival in Seattle. This year we will demonstrate a Super Delicious Chocolate Chunks Cookies26gr. Here is the recipe:. 40gr Praline paste (or peanut butter). Melt the chocolate together, add the praline paste and crunchy cereal, mix well, and allow to cool, until hard. 2 The Cookie Dough:. 80gr chunks of milk chocolate. Links to this post.

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Food & Pastry - The Creative Show | Home

Food and Pastry La Pasticceria Creativa. Special Guest Aprile 2015. Mabanuby – Barbara Borghi e Manuela Taddeo. Beatrice Calia and Re Mida. Video in primo piano. Capitale Sociale 93.780.000,00 i.v. - REA BO367296 - Credits. Contatti: Tel. 39 051 282811 - Fax. 39 051 282810 - email. info@foodandpastry.it.

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