Masse al burro: i supporti di cottura
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6:37
Il "taglio" del cake
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15:08
Le masse al burro con emulsione
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12:39
Le masse montate a base burro
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14:29
Le tartellette: metodi di produzione, gestione e farcitura
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10:23
Gateau di patate - Si fa così | Chef BRUNO BARBIERI
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5:21
Academy dei Formaggi - Masterclass 1: Tecniche Avanzate per il Tagliere di Formaggi
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11:39
PARLIAMO DI MASSE MONTATE
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14:00