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MasterClass - Dominique Ansel Teaches French Pastry Fundamentals

File Information:
  1. Magnet Link：Magnet LinkMagnet Link
  2. File Size：15.10 GB
  3. Creat Time：2024-05-22
  4. Active Degree：125
  5. Last Active：2024-11-16
  6. File Tags：MasterClass  Dominique  Ansel  Teaches  French  Pastry  Fundamentals  
  7. Statement：This site does not provide download links, only text displays, and does not contain any infringement.
File List:

    MasterClass - Dominique Ansel Teaches French Pastry Fundamentals

  1. 15.The Perfect Croissant.mp4 2.23 GB
  2. 12.Chocolate Cake Finishing- Assembly & Presentation.mp4 1.45 GB
  3. 13.Bonbon Base- Tempered Chocolate Shell.mp4 1.33 GB
  4. 14.Bonbon Filling- Dark Chocolate and Banana Passionfruit Ganache.mp4 1.30 GB
  5. 07.Fruit Tart Finishing- Classic Strawberry Presentation.mp4 1.08 GB
  6. 04.Fruit Tart Base- Vanilla Sablé Shell.mp4 996.33 MB
  7. 09.Chocolate Cake Base- Biscuit.mp4 951.30 MB
  8. 08.Fruit Tart Finishing- Modern Apple Presentation.mp4 926.40 MB
  9. 03.Mini Madeleines.mp4 794.87 MB
  10. 11.Chocolate Cake Filling- Mousse.mp4 790.21 MB
  11. 10.Chocolate Cake Accent- Swiss Mini Meringues.mp4 756.61 MB
  12. 05.Fruit Tart Filling- Pastry Cream.mp4 714.81 MB
  13. 02.Dominique’s Journey- Beauvais, Boulud, and the Bakery.mp4 526.84 MB
  14. 17.Thinking Creatively About Pastry.mp4 476.54 MB
  15. 16.Case Study- The Cronut.mp4 358.05 MB
  16. 06.Fruit Tart Filling- Quick Strawberry Jam.mp4 338.66 MB
  17. 01.Introduction.mp4 266.34 MB
  18. 04.Fruit Tart Base- Vanilla Sablé Shell.pdf 1.19 MB
  19. 01.Introduction.pdf 1.04 MB
  20. 17.Thinking Creatively About Pastry.pdf 807 KB
  21. 09.Chocolate Cake Base- Biscuit.pdf 764 KB
  22. 15.The Perfect Croissant.pdf 693 KB
  23. 03.Mini Madeleines.pdf 593 KB
  24. 13.Bonbon Base- Tempered Chocolate Shell.pdf 366 KB
  25. 07.Fruit Tart Finishing- Classic Strawberry Presentation.pdf 243 KB
  26. 14.Bonbon Filling- Dark Chocolate and Banana Passionfruit Ganache.pdf 240 KB
  27. 12.Chocolate Cake Finishing- Assembly & Presentation.pdf 239 KB
  28. 10.Chocolate Cake Accent- Swiss Mini Meringues.pdf 226 KB
  29. 05.Fruit Tart Filling- Pastry Cream.pdf 172 KB
  30. 11.Chocolate Cake Filling- Mousse.pdf 161 KB
  31. 06.Fruit Tart Filling- Quick Strawberry Jam.pdf 132 KB
  32. 08.Fruit Tart Finishing- Modern Apple Presentation.pdf 44 KB
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