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24-26 April | 2023

Masterclass Petits fours gluten free lactose free

 3 days
Institut Culinaire de France | Bordeaux

This masterclass offers you to work with gluten-free products, without premixes.

You will understand the different options to replace wheat flour, make 100% freeze-stable recipes identical to that of traditional baking, obtain more light textures but also a good set of techniques and textures with innovative recipes.

You will learn to work with ingredients as not to need chemical food colours and to diversify textures: crunch, shortbread, choux pastry, sponge, creams, mousses, glazes.

All 100% soy-free.

* photos non contractuelles

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