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  • THE ENTREMET GLACÚ: CHAMPIGNON FRAMBOISE, BY PASTRY CHEF HIROYUKI EMORI

Learn how to make the Entremet Glacé with the Pastry Chef Hiroyuki Emori

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Subject
Pastry Chef Hiroyuki Emori, winner of FIPCG World Championship of Pastry, Chocolate, and Ice Cream in 2015, will reveal his original recipe of Entremet Glacé "Champignon Framboise" to celebrate 5 year anniversary of Carpigiani Gelato Pastry University.

Course Language:
English and Japanese 

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MEMBERSHIP

This course is part of the "Gelato Pastry" subscription. Go ahead and access this and other courses included in the subscription



LANGUAGE
  • English
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