Choux pastry and Beignet
Choux Pasta and Beignet: The past choux is a basic recipe of pastry, a light and delicate pasta, used for profiterole, éclairs, zeppole.
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Neapolitan Pastiera
Neapolitan Pastiera: typical sweet of the Easter period. It is made with short pastry filled with ricotta, boiled wheat and candied fruit.
Shortcrust pastry
Shortcrust pastry : Shortcrust pastry is one of the basic doughs of pastry. It is used to make pies, biscuits, pastries, etc.
Brisé pastry
Brisé pastry: The brisé pastry dough is a classic of French cuisine. Learn how to prepare thanks to my recipe. It will be very useful in many cases!
Easter ring
Easter ring: new ideas for Easter? Come and find out what was born from an article by Dalani!
Béchamel sauce
Béchamel sauce: a history of conquest! try it and let me know what you think!