It is natural for pastry chefs to make delicious and beautiful cakes. However, I think that a cake made with all my heart for a loved one is unmatched.
After studying for 8 years at a hotel as a patissier, I worked as a chef patissier, factory manager, instructor at a technical school, product planning, product development, branding, etc. It is a pastry teacher who teaches things about how to make sweets etc. based on various experiences acquired in pastry chef history 29 years. Currently, my main activities are support and advice for corporate product development, productivity improvement, environmental improvement.
Replies to your questions and comments are a [member's privilege]. Please click here to become a member. ru-vid.com/show-UCJSOMF1QB34O_tYCWDxXk-gjoin
pierre à pierre inc. , Président & Chef Pâtissier pierreapierre.com/
For those wondering, "napage", which in English is actually spelled *nappage* with two 'p's, is usually an apricot jam glaze but can also be a solution of pectin in water and lemon juice.
Doubled the recipe for an 8" pan - was still quite wet in the centre baked for 1hr 10 mins @100c then 25mins @160c will probs have to bake 1hr20-1.5hr @100c bit scared to try again, but i know i will at some point haha
