lebowits

Pâte Sablée Recipes

By lebowits, September 2, 2008 in Pastry & Baking

Luster Dust 1 2

By lebowits, August 4, 2009 in Pastry & Baking

"The Praliné": Stephane Leroux

By lebowits, December 23, 2013 in Cookbooks & References

Brown sugar caramels (including butterscotch)

By lebowits, February 2, 2014 in Pastry & Baking

Wybauw Buttercream

By lebowits, October 12, 2012 in Pastry & Baking

What is a "standard size" for confectionery frames

By lebowits, March 6, 2014 in Pastry & Baking

Must Visit Chocolatiers in Zurich

By lebowits, June 17, 2013 in Elsewhere in Europe: Cooking & Baking

Guinness bonbon and truffle formulas

By lebowits, February 18, 2013 in Pastry & Baking

A Rasher (Re-hash) of Bacon 1 2

By lebowits, December 2, 2009 in Pastry & Baking

• Charcuterie

Pre-made Truffle Shells

By lebowits, October 9, 2007 in Pastry & Baking

Chocolate Showpiece Course

By lebowits, February 27, 2011 in Pastry & Baking

Caramanfruit Shelf-Stable Purées

By lebowits, May 13, 2009 in Pastry & Baking

2010 Candy & Confectionery Conference [PLAN] 1 2 3 4 11

By lebowits, April 23, 2009 in Pastry & Baking

• Confections

[PLAN] Jean-Pierre Wybauw Class at French Pastry School - March 2010

By lebowits, March 11, 2010 in Pastry & Baking

• Confections

Fondant and Acid

By lebowits, July 22, 2009 in Pastry & Baking

Chocolate & Confectionery Workshop 2010 [PLAN]

By lebowits, October 5, 2009 in Pastry & Baking

Issues with "truffle dome" molds

By lebowits, July 22, 2009 in Pastry & Baking

Cream Centers

By lebowits, December 27, 2007 in Pastry & Baking

Peeled Pistachios

By lebowits, August 2, 2007 in Kitchen Consumer