Presentation
Sweet creams
Sponsored by Granja Redondo
Pastry chef Ricardo Vélez will introduce us to the world of sweet creams.
He will show us the role of eggs in different types of creams, using eggs, yolks or whites depending on the texture and coagulation desired.
He will talk about sabayon cream, crème anglaise, meringue, ice cream and the best pastry cream in the world.
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