I just managed to do a chocolate mousse with 5 layers (sponge, chocolate thin layer, nougat mousse, dark chocolate mousse, ganache). I added some "Agar Agar" to make it more firm and put them in the ...
I want to make palmiers and refrigerate or freeze them overnight then bake them in the morning. Can i do that, or would they not turn out right?
Common knowledge dictates keeping the fats cool and the tools chilled. But when you are preparing more than 8X quantity, this poses some difficulties, or at least some stress. The ambient air, the ...
Storing various meals and products in fridge (or freezer) can result in mixing different flavours, which isn't that great. What are your best practises to avoid the smell?