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A collection of recipes, tutorials, guides and inspiration
as told by PastryClass.
Techniques
How to Prevent Lumps in Crème Anglaise?
August 7, 2024
Ingredients
Using Gelatin vs. Pectin in Fruit Fillings: A Comprehensive Guide
August 5, 2024
Inspiration
The Key Ingredients to Becoming the Best Pastry Teacher
August 2, 2024
Recipes
Pistachio Gel Recipe by Cédric Grolet: How to Make Pistachio Gel
August 1, 2024
Business
How to Use Social Media to Bring More Customers to Your Pastry Shop
July 30, 2024
Tools
Mousse Cake Molds: Your Key to Baking Perfection!
July 26, 2024
Techniques
What Is the Importance of Adding Proteins to Caramels?
June 7, 2024
Ingredients
Invert Sugar: What It Is, How It Is Made and Used
June 6, 2024
Inspiration
How Cédric Grolet Became the World's Best Pastry Chef
June 3, 2024
Recipes
Best Dark Chocolate Mousse Recipe: How to Make Dark Chocolate Mousse?
May 16, 2024
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Learn From Pastry's Best
Home Baker to Pastry Shop Owner
Teaches Turning Ideas into Pastry
Teach Vintage Cakes and Startup Tips
Teaches Formulations, Techniques, Ingredients
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Teaches Fruits, Nuts, Flowers
Teaches Plating Senses
Teaches Iconic Pastries
PastryClass Founder Teaches Glazing
Teaches Eclairs
Teaches Bonbons
Teaches Viennoiserie
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