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The Foundation

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About
The recipes in the following chapter form the basis of what we do and are the essentials for what we learn as pâtissiers. When I was a young apprentice these were the first jobs I was taught, forming the foundation of our craft.
From a classic Baba au Rhum to a stunning Entremet, you will always need these recipes to get you through.

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