Secrets of Le Cordon Bleu - Sablage
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- čas přidán 13. 09. 2024
- Sablage term used when working flour and butter between the fingers so that the butter gathers up the flour (not the opposite). We Also name this the "rubbing in " method. This technique used to make shortcrust or sablé pastry you will learn at our Le Cordon Bleu Diplome de Patisserie Programme.