Autoplay
Autocomplete
Previous Lesson
Complete and Continue
Webinar "Introduction to the French Pastry" | Equador Cake | 25.01
Welcome to the Webinar!
Webinar schedule
How to make and store gelatine mass (1:06)
List of tools and equipment
BONUS: Chocolate sponges theory
Chocolate sponges theory
Day of the Webinar
Making of the sponge cake (7:34)
Making of the chocolate shortbread (2:53)
Making of the praline for the cake Equador (4:47)
Preparing whipped ganache for Equador cake (1:10)
Cooking of the whipped ganache (7:36)
Making the Crumble for the cake Equador (4:52)
Making the Crispy layer for the cake Equador (3:01)
Making of the Nappage (5:01)
Preparing the Cremeux for the cake Equador (7:48)
Assembling the cake Equador in the baking form (3:45)
Baking of the chocolate shortbread bases for the cake (2:49)
Coating and decorating of the mousse cake Equador (6:45)
Recipe converter
How to make and store gelatine mass
Complete and Continue
Discussion
51
comments
Load more
51 comments