SEASON: 2
SYNOPSIS
Batter biscuits start with a soft batter that is then shaped, piped or formed before baking, and are a classic part of a pastry chef’s repertoire. Anna showcases Langues de Chat, French Tuile biscuits and almond florentines.
SEASON: 2
Batter biscuits start with a soft batter that is then shaped, piped or formed before baking, and are a classic part of a pastry chef’s repertoire. Anna showcases Langues de Chat, French Tuile biscuits and almond florentines.
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