16K views · 303 reactions | Nicolas Nikolakopoulos Bicolor pate sucrée tart, white almond praline, nutmeg-almond soft biscuit, red fruit and spices compote, lemongrass cremeux, red fruits ganache montée, Belcolade white chocolate - vanilla ganache montée | Pastry Elite | Facebook
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16K views · 303 reactions | Nicolas Nikolakopoulos Bicolor pate sucré…
16.3K views2 weeks ago
FacebookPastry Elite
10K views · 91 reactions | New item this weekend !! The Valentine Bow Tie, bicolor cross-laminated filled with Chocolate Raspberry cream!! ❤️❤️ Available Saturday @ashevillecitymarket @whitehorsemarkets and Sunday @blue.ridge.artisan.market | French Broad Pastry | Facebook
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10K views · 91 reactions | New item this weekend !! The Valentine Bo…
1.8K views3 weeks ago
FacebookFrench Broad Pastry
The lamination process is truly something special. It’s challenging and requires patience, but seeing those beautiful layers at the end is incredibly rewarding! These beautiful bicolor croissants come to life with the help of our Compact Dough Sheeter. Perfect for rolling out laminated dough to perfection every time. 🥐💕 Ready to elevate your pastry game? Visit our website to learn more! https://brodandtaylor.com/collections/all/products/dough-sheeter #brodandtaylor #doughsheeter #lamination #c
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The lamination process is truly something special. It’s challengin…
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FacebookBrod & Taylor
209K views · 1K reactions | A tool like this beats the heck out of a blow torch. An entire cake caramelized in no time at all. From the kitchen of pastry chef @jacobtorreblanca the son of @paco_torreblanca_oficial | Pastry Elite | Facebook
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209K views · 1K reactions | A tool like this beats the heck out of a bl…
209.4K views1 week ago
FacebookPastry Elite
Pastry Cream Is So Delicious and Easy to Make! | Chef Jean-Pierre
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Pastry Cream Is So Delicious and Easy to Make! | Chef Jean-Pierre
5 months ago
MSNChef Jean-Pierre
The secret to perfect croissants? 😍 It’s all about quality butter, precision shaping, and speed. Daniel Koester @danthebakerchicago of @badbutterchicago explains how pre-shaping your butter can cut lamination time to under 10 minutes—without compromising quality! Want to master this technique? Discover it in the Expert Tips Section of Pastry Arts Magazine Issue 24. Link in bio to subscribe and download your copy now! ✨ . . . #pastryart #pastrychef #pastry #pastryporn #pastrychefs #pastrychefsof
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The secret to perfect croissants? 😍 It’s all about quality butter, precisi…
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FacebookPastry Arts: Magazine, Podcast, Summit, Shop …
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