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A collection of recipes, tutorials, guides and inspiration
as told by PastryClass.
Techniques
Gelatin vs. Agar: The Right Gelling Agent for Your Pastry Creations
September 25, 2024
Ingredients
The Importance of Quality Vanilla: Extracts, Beans, and Alternatives
September 24, 2024
Inspiration
Turning Mistakes into Masterpieces: Pastry Fails That Became New Trends
September 19, 2024
Recipes
How to Make the Perfect Éclair: From Choux Pastry to Filling
September 18, 2024
Business
Creating Branding for Your Pastry Shop: A Comprehensive Guide
September 17, 2024
Tools
The Pastry Chef’s Guide to Digital Thermometers: Precision Baking
September 13, 2024
Techniques
How to Make Perfect Meringues: Stability, Texture, and Flavor
September 11, 2024
Ingredients
Understanding Different Types of Flour: A Baker’s Guide
September 9, 2024
Inspiration
5 Vintage Cake Influencers to Follow on Instagram in 2024
September 6, 2024
Recipes
Cocoa Meringue Recipe by Frank Haasnoot: How to Make Cocoa Meringue
September 5, 2024
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Learn From Pastry's Best
Home Baker to Pastry Shop Owner
Teaches Turning Ideas into Pastry
Teach Vintage Cakes and Startup Tips
Teaches Formulations, Techniques, Ingredients
Teaches Modern Vegan Pastry
Teaches Fruits, Nuts, Flowers
Teaches Plating Senses
Teaches Iconic Pastries
PastryClass Founder Teaches Glazing
Teaches Eclairs
Teaches Bonbons
Teaches Viennoiserie
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