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Pastry School Diary - Superior Pâtisserie, Weeks 5-6 • baste cut fold
Weeks five and six of Superior Pâtisserie at Le Cordon Bleu London. Entremets, plated desserts, and the afternoon tea party.
Windy City Series
Art School Aesthetic
Culinary Arts Schools
Liz Tomforde
Chef School
Culinary Chef
School Diary
Culinary Classes
Pastry School
Rebecca Frey | Baste Cut Fold
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