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| Week 4 |
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| Cinnamon croissant before baking |
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| Cinnamon croissant |
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| Classic butter croissant |
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| Red fruit and lychee verrine, inspired by Pierre Hermé |
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| Sablé breton, with pistachio cream, berries, and chocolate decor |
Thursday, February 9, 2017
Advanced pâtisserie 2017, week 4