MasterClass

MasterClass

Chocolate Cake Accent: Swiss Mini Meringues (47x10)


:

Learn Chef Dominique’s method for making light and airy meringue and his technique for piping wonderfully crunchy meringue kisses. These mini meringues will be used in Chapter 12: Chocolate Cake Finishing.

  • :
  • : 2656
  • : 1
  • MasterClass