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Patisserie: A Masterclass in Classic and Contemporary Patisserie

By William Curley and Suzue Curley

Published 2014

About

A Collection of techniques you’ll need to know.

© 2014 All rights reserved. Published by Quarto.

In this section

Preparing, Filling & Using a Piping Bag

Making a Paper Cornel

Working with Fondant

Clarified Buller

Beurre Noisette

Part of

Before You Get Started

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