Miembro katherinekiar
Miembro
Level:
Scoolinar
Scoolinar
Respuestas creadas en el foro
-
Thank you for your quick reply…one follow up if I may….Are the recipes in the course suitable for laminating on a sheeter or would they need adjustments? Meaning, can I follow the recipes and methods except when chef rolls the dough using a rolling pin I would use a sheeter to obtain the desired sizes and shapes? Thank you.
-
Sorry, not sure I understand your reply…Once the products are filled and finished, ready to serve, how are they stored? Do they have to be refrigerated if not served right away given that they contain pastry cream?
