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World Gourmet Summit 2012 – Ponthier Industry Dessert Workshop with Chef Christophe Grilo

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Apart from the standard flour, eggs, butter and sugar, fruits come in as one of the most commonly used ingredients in pastry making. Be it a tart filling, blended into a gelée for an entremet or just to embellish a petit gateau, the possibilities of use of fruit in dessert and pastry is endless. And that […]

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